Asparagus Risotto

6 minutesPrep time

25 minutesCook time

469 cal.Per serving

Ingredients for 1

1/3 cup

Arborio rice

3 oz

Asparagus (fresh)

1 cup

Veggie broth

1 tbsp

Parmesan (grated)

1/8 cup

White wine

1/2

Shallot

optional

1 tbsp

Heavy cream

Stovetop, Pot (small), Knife

Step 1
Keep the veggie stock hot in a small pot over low heat.
Step 2
Wash the asparagus. Snap off the woody ends. Slice the asparagus stems in half lengthwise, then crosswise. Bring a pot of salted water to a boil. Add the asparagus. Cook for 5 min.
Step 3
Peel & mince the shallot.
Step 4
Melt a drizzle of oil in pot over medium heat. Add the shallots. Sauté for 1 min. Add the rice & wine. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.
Step 5
Season with salt & pepper. Then add a ladleful of broth to the pot. Stir until it's absorbed.
Step 6
Continue ladling & stirring until the rice is cooked & creamy, about 15-20 min. Adjust the liquid as needed.
Step 7
Add the cheese & asparagus (reserving a few tips for garnish). Add a bit of cream (optional).
Step 8
Season with salt & pepper. Serve garnished with the asparagus tips. Enjoy!