Asparagus Risotto

Ingredients - Serves 4

• Salt and pepper - To taste
• Butter - 2 tablespoons
• Parmesan cheese - 1/2 cup, grated
• Vegetable broth - 4 cups
• White wine - 1/2 cup
• Arborio rice - 1 cup
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Asparagus - 1 bunch, trimmed and cut into 1-inch pieces

Let's Get Started

1. Blanch the asparagus in boiling water for 2 minutes, then drain and set aside.
2. Heat the olive oil in a large pan over medium heat. Add the onion and cook until soft, about 5 minutes.
3. Add the Arborio rice to the pan and stir to coat in the oil. Cook for 2 minutes.
4. Add the white wine to the pan and stir until it has been absorbed by the rice.
5. Add the vegetable broth to the pan, one cup at a time, stirring continuously until each cup of broth has been absorbed before adding the next.
6. Once all the broth has been absorbed and the rice is tender, stir in the blanched asparagus, Parmesan cheese, and butter. Season with salt and pepper.
7. Serve the risotto hot, with extra Parmesan cheese on top if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 10g
• Carbs: 50g
• Protein: 10g
• Sodium: 700mg
• Sugar: 3g