Description
You will love this creamy, decadent wild asparagus risotto!
Ingredients
Scale
- 1/2 cup of arborio rice
- 1 onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1/2 cup of white wine
- 4 cups of hot vegetable stock
- 1 cup of grated Parmesan
- 1 medium bunch of wild asparagus (or regular asparagus if you can’t find the wild variety)
- Olive oil
- Salt & black pepper to taste
Instructions
- Heat olive oil in a casserole on high heat.
- Add onion and salt and cook for 2 minutes
- When the onion becomes translucent, add the rice. Turn the heat down to low.
- Add the garlic and cook until the rice starts to change color.
- Turn the heat to high heat and pour in the wine.
- Leave to cook until the rice absorbs all of the wine.
- Add a ladle of hot vegetable stock and stir until the stock is absorbed by the rice. Repeat until the rice becomes as soft as you like. (We prefer our risotto al dente.)
- Add the Parmesan and turn the heat off. Stir and cover.
- Use a large pot and add a 1/2 cup of water. Cover and bring to a boil.
- Add the asparagus, cover, and steam for 4 minutes.
- Top the risotto with the steamed asparagus on top.
- Category: Dinner
- Cuisine: Italian
