Asparagus Risotto

Ingredients

• Rice1/2 cup (100 g)
• Asparagus1/2 cup (70 g)
• Olive Oil1 tablespoon (10 ml)
• Parmesan Cheese2 tablespoon (10 g)
• White Wine1/4 glass (35 ml)
• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   Cut and discard the woody asparagus ends. Cut into small pieces.

4. 4

   Step 4

   Preheat a pan with oil over low heat. Once heated, add the asparagus and cook for 4 minutes while stirring.

5. 5

   Step 5

   Chop the garlic and onion, add to the mixture and stir-fry for 5 minutes over medium heat.

6. 6

   Step 6

   Once the onion is translucent, add the rice and cook for a few minutes.

7. 7

   Step 7

   Add the white wine and cook for a few minutes until evaporated.

8. 8

   Step 8

   Lower the heat and add the hot broth. Cover the rice and then add the broth gradually.

9. 9

   Step 9

   Repeat the process until there is no more broth left. The rice should be done by then. Add more broth if needed.

10. 10

    Step 10

    Add the asparagus, butter and 2/3 of the grated Parmesan cheese. Add salt and mix.

11. 11

    Step 11

    Once all the ingredients are mixed together, turn off the heat and let stand for a few minutes.

12. 12

    Step 12

    Serve the risotto with asparagus on a plate. Garnish with the remaining grated cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus Risotto can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.