A traditional Italian dish called asparagus risotto blends soft asparagus spears with creamy Arborio rice to create a flavorful and filling supper. The asparagus gives the dish a bright, fresh touch, and the rice is cooked slowly with vegetable broth, white wine, and aromatics to a creamy consistency.
Ingredients: 1 cup Arborio rice. 2 cups vegetable broth. 1 bunch asparagus, trimmed and cut into bite-sized pieces. 1 onion, finely chopped. 2 cloves garlic, minced. 1/2 cup dry white wine. 1/4 cup grated Parmesan cheese. 2 tablespoons olive oil. Salt and pepper to taste.
Instructions: The vegetable broth should be heated until it simmers in a saucepan. Heat the olive oil in a big, separate skillet over medium heat. Add the minced garlic and onion, and saut until the ingredients are soft. Stir the Arborio rice in the skillet until it toasts slightly, stirring it constantly. Add the white wine and stir until it is fully absorbed. One ladleful at a time, gradually add the simmering vegetable broth, stirring often until absorbed before adding more. Add the asparagus pieces to the rice when it's almost done, and cook until the rice is creamy and the asparagus is tender. Add the grated Parmesan cheese and taste and adjust the seasoning. If desired, top the hot dish with more Parmesan cheese.
Prep Time: 10 minutes
Cook Time: 25 minutes
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