Creamy Asparagus Risotto

Ingredients

• 8 oz fresh asparagus
• 1 cup arborio rice
• 4 cups vegetable broth
• ½ cup dry white wine
• 2 tbsp butter
• ½ cup Parmesan cheese, grated

Instructions

1. 1

   Hold each asparagus spear horizontally and bend the woody bottom end downward until it naturally snaps, creating a clean break between tough and tender. Discard the tough ends.

2. 2

   Place the snap-broken asparagus on the cutting board and slice each spear straight down into 1-inch pieces, from tip to base.

3. 3

   Pour the vegetable broth into a small pot and bring it to a gentle simmer over medium heat, then keep it there throughout cooking.

4. 4

   Melt 1 tablespoon of butter in a large, deep skillet over medium heat, then add the rice and stir constantly for 1 minute until each grain looks slightly translucent at the edges.

5. 5

   Pour in the white wine and stir constantly until the liquid is completely absorbed by the rice and you can see the bottom of the skillet when you drag a spoon through it, about 2 minutes.

6. 6

   Ladle 1 cup of the simmering broth into the rice, stir well, and let it cook without stirring for 1 minute until the rice begins to absorb the liquid.

7. 7

   Stir the rice every 30 seconds and add 1 more cup of broth, repeating this pattern (stir and wait 30 seconds, then add 1 cup broth) until you have added 3 cups total, about 9 minutes.

8. 8

   Add the remaining 1 cup of broth along with the asparagus pieces, stir well, and let it cook, stirring every 30 seconds, until the rice is tender and creamy, about 4 minutes longer.

9. 9

   Remove the skillet from heat and stir in the remaining 1 tablespoon of butter and the Parmesan cheese until the risotto looks glossy and uniform.

10. 10

    Divide the risotto evenly between two bowls and serve immediately while hot.

Tools you’ll need

• small pot
• large deep skillet (12-inch minimum)
• wooden spoon
• ladle
• cutting board
• chef's knife
• grater (for Parmesan)

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