Creamy Asparagus Risotto

• asparagus↗1 пучок

  (about 200 g)

• vegetable broth↗800ml ml
• olive oil↗1 ст. л. tbsp
• butter↗25g g
• onion↗1 маленька

  finely chopped

• risotto rice↗175g g
• white wine↗100ml ml

  or vermouth (optional)

• Parmesan↗25g g

  or vegetarian alternative, finely grated

Step-by-step instructions

1. 1

   Trim the tough ends off the asparagus stalks and place them in a pot with the broth. Set over low heat so the broth barely simmers. Meanwhile cut off the asparagus tips, add them to the broth and cook for 1 minute. Remove with a slotted spoon and set aside. Slice the remaining stalks into thin rings.

2. 2

   Heat the olive oil and half of the butter in a heavy wide pan. Sauté the finely chopped onion over low heat for 5 minutes, stirring often, until soft. Add the sliced asparagus rings and cook for another 2 minutes. Add the rice and stir continuously for a few minutes until the grains become translucent and start to sizzle.

3. 3

   Pour in the wine (if using) — it will almost immediately evaporate. Reduce the heat to a gentle simmer. Add the broth in batches, stirring after each addition until the liquid is absorbed. Continue until the rice is al dente, about 15 minutes.

4. 4

   Check the rice — it should be cooked with a slight al dente bite. Add the reserved asparagus tips and the remaining broth, cook for another 1‑2 minutes. Remove the pan from heat, stir in the remaining butter and most of the grated Parmesan. Season to taste, cover and let the risotto rest for a few minutes.

5. 5

   Stir the risotto thoroughly so the butter and cheese are evenly distributed, and serve immediately, sprinkled with the remaining Parmesan.