Want to show off? This is the best asparagus recipe
This creamy and nutritious asparagus risotto is a perfect meal on its own or as a side dish with meat. It pairs perfectly with a semi-dry white wine. Serve this risotto for a light lunch or dinner for two.
Ingredients
- 1.5 l of chicken broth
- 250 ml white wine (semi-dry)
- 1 tablespoon of butter
- 1 white onion
- 200 g arborio rice
- 300 g steamed asparagus
- 100 g grated Parmesan cheese
- salt and pepper to taste
Combine the chicken (or vegetable) broth and wine in a medium saucepan and heat over low heat. Melt the butter in a large pot or skillet, then add the onion and let it soften slightly. Add the rice, stir, and cook briefly until translucent. Be careful not to burn the ingredients.
Reduce the heat under the pot to low and, using a ladle, add the wine-broth liquid, just enough to cover the rice. Stir frequently to prevent the rice from sticking to the bottom. Once all the liquid has been absorbed, repeat this process until the rice is fully cooked. This requires patience and can take about 35-45 minutes.
Meanwhile, steam the asparagus. Reserve a few nice heads for garnish and chop the rest into smaller pieces. Once the last of the liquid has been absorbed into the risotto, add the asparagus. Continue stirring until the dish is creamy and no longer soupy.
Remove the risotto from the heat, add the Parmesan cheese (reserving 2 tablespoons for garnish), season with salt and pepper, and toss to combine. Serve hot.
