Stovetop, Pot (small), Knife
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.