Creamy Asparagus Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons butter 2 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh parsley, chopped 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pan, heat the olive oil and butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pan and stir well to coat each grain with the oil and butter mixture. Cook for 2-3 minutes until the rice becomes slightly translucent.
4. 4.
   Pour in the white wine and stir until it is absorbed by the rice.
5. 5.
   Begin adding the simmering vegetable broth, one ladle at a time, stirring constantly. Allow each ladle of broth to be absorbed before adding the next.
6. 6.
   After adding half of the broth, add the asparagus pieces to the risotto and continue adding the remaining broth gradually.
7. 7.
   Cook the risotto for about 20 minutes, or until the rice is al dente and the asparagus is tender.
8. 8.
   Stir in the heavy cream, grated Parmesan cheese, fresh thyme leaves, and chopped parsley. Season with salt and pepper to taste.
9. 9.
   Remove the risotto from heat and let it rest for a few minutes before serving.
10. 10.
    Serve the creamy asparagus risotto hot, garnished with additional Parmesan cheese and fresh herbs if desired.

Treat your ingredients with care...

• Asparagus — Make sure to trim the tough ends of the asparagus before cutting them into pieces. Use fresh asparagus for the best flavor and texture.
• Arborio rice — Rinse the rice before cooking to remove excess starch. This will help achieve a creamy texture in the risotto.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
• Use a good quality vegetable broth for the best flavor.
• For a more intense asparagus flavor, you can puree a portion of the cooked asparagus and stir it into the risotto before serving.
• Experiment with different herbs such as basil or tarragon to add a unique twist to the dish.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them into balls, coating them in breadcrumbs, and frying until golden brown.

Serving advice

Serve the creamy asparagus risotto as a main course accompanied by a fresh green salad and crusty bread. Garnish with additional Parmesan cheese and fresh herbs for added flavor.

Presentation advice

Present the creamy asparagus risotto in individual bowls, ensuring that each serving is topped with a few asparagus tips for an elegant touch. The vibrant green color of the asparagus will make the dish visually appealing.