Asparagus Risotto Recipe
Make Asparagus Risotto Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
Cooking
Heat the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm.
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Toast the Rice
Add the Arborio rice to the skillet and stir for about 2 minutes until the rice is lightly toasted.
Add the Broth Gradually
Pour in 1 cup of warm vegetable broth to the rice, stirring continuously until the liquid is absorbed. Continue adding the broth, one cup at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
Incorporate the Asparagus
When you have about 5 minutes left of cooking time, stir in the asparagus pieces to the risotto.
Finish the Risotto
Once the rice is cooked and the asparagus is tender, remove the skillet from heat. Stir in the Parmesan cheese, and season with salt and black pepper to taste. If desired, add lemon juice and fresh parsley.