Stovetop, Pot (small)
Keep the veggie stock hot in a small pot over low heat.
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.
Peel & mince the shallot.
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.
Season with salt & pepper. Then add a ladleful of broth to the pot. Stir until it's absorbed.
Continue ladling & stirring until the rice is cooked & creamy, about 15-20 min. Adjust the liquid as needed.
Add the cheese & asparagus (reserving a few tips for garnish). Add a bit of cream (optional).
Season with salt & pepper. Serve garnished with the asparagus tips. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Asparagus Risotto" contains 448 Energy, 14 g of Fat, 62 g of Carbohydrates, 11 g of Protein, 3 g of Fiber.