Go Back
5 from 1 vote
Asparagus Risotto
Servings: 2 -3
Author: Kitchen Nostalgia
  • 1 Tbsp olive oil
  • 1 medium onion finely chopped
  • 1 cup asparagus cut into 1 inch pieces, about 1/2 lb
  • 1 cup rice arborio or carnaroli
  • 1/4 cup white wine
  • 3 cups boiling vegetable broth
  • 1 Tbsp butter
  • 1 Tbsp cream
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste
  1. Saute onion in olive oil for s 2 minutes. Add asparagus and continue frying for about 2 more minutes.
  2. Add the rice and stir until well coated. Add white wine and stir until alcohol evaporates.
  3. Add about 1 ladle of hot vegetable broth to the rice, stirring until absorbed. Continue adding the stock in 1/2 cup increments, stirring after each addition until the broth has been absorbed. Season with salt and pepper to taste.
  4. When rice is done, add butter, cream and about 1 Tbsp grated Parmesan cheese. Serve with remaining cheese.