Asparagus Risotto

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!