Risotto con Asparagi

Ingredients

• •1 lb fresh asparagus, trimmed and cut into 2-inch pieces
• •1.5 cups Arborio rice
• •4 cups vegetable or chicken broth, warmed (gluten-free)
• •1 medium onion, finely diced
• •2 cloves garlic, minced
• •0.5 cup dry white wine
• •3 tablespoons butter, divided
• •2 tablespoons olive oil
• •0.75 cup Parmesan cheese, grated
• •1 teaspoon salt
• •0.5 teaspoon black pepper

Directions

1. 1Heat broth in a separate pot and keep at a gentle simmer throughout cooking.
2. 2Heat olive oil and 1 tablespoon butter in a large pan over medium heat, sauté onion and garlic until softened, about 3 minutes.
3. 3Add Arborio rice and stir constantly for 2 minutes until lightly toasted.
4. 4Pour in white wine and stir until absorbed by the rice.
5. 5Add warm broth one ladle at a time, stirring frequently and waiting for each addition to be absorbed before adding the next, about 18-20 minutes total.
6. 6In the last 5 minutes of cooking, add asparagus pieces to the risotto.
7. 7When rice is creamy and al dente, remove from heat and stir in remaining 2 tablespoons butter and Parmesan cheese until well combined.
8. 8Season with salt and pepper to taste, then serve immediately.

💡 Snap off the woody asparagus ends and add the tender tips later than the stalk pieces so they remain bright and distinct.

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