Creamy Asparagus Risotto Recipe

Cooking the Risotto

1. 1

   Prepare the Broth

   In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat while you prepare the risotto.

2. 2

   Sauté the Onions and Garlic

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

3. 3

   Add the Arborio Rice

   Add the Arborio rice to the skillet, stirring it into the onion and garlic mixture. Cook for 1-2 minutes until the rice is lightly toasted and coated with the oil.

4. 4

   Add the Broth Gradually

   Pour in 1 cup of the warm vegetable broth, stirring constantly until the liquid is mostly absorbed. Continue this process, adding the broth one cup at a time, and stirring frequently until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Incorporate the Asparagus

   When you have about 5 minutes left of cooking, stir in the asparagus pieces. Continue to cook until the asparagus is tender and the rice is fully cooked.

6. 6

   Finish with Cream and Cheese

   Remove the skillet from heat and stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Mix until creamy and well combined.

7. 7

   Serve

   Serve the creamy asparagus risotto warm, garnished with extra Parmesan cheese if desired.