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Risotto Asparagus

Risotto is a creamy rice dish that originated in Italy. It’s made by cooking Arborio rice (a type of long grain white rice) slowly in broth until tender. The rice absorbs liquid and releases starch into the broth, thickening it. As the rice cooks, the starch turns into a sticky, creamy consistency called “riso.”

Start with a base of Arborio rice.

Arborio rice is a short-grain variety of rice that has a high starch content. This makes it ideal for making risotto because it will absorb more liquid than other varieties of rice. If you use another kind of rice, such as brown rice, you might need to add less liquid to make sure the rice stays moist.

Add stock and stir until it thickens.
Once the rice is cooked, add the butter and Parmesan cheese. Stir well so that the cheese melts into the mixture. Season with salt and pepper. Serve immediately.

Stir in butter and Parmesan cheese.
Add the butter and Parmesan Cheese. Stir well so that it melts into the mixture.

Season with salt and pepper.
In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the rice and stir until coated with the oil. Pour in the wine and let it reduce by half. Then add the stock and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 20 minutes. Remove from the heat and stir in the cheese and asparagus. Serve immediately.

Top with fresh asparagus and more Parmesan cheese.
This risotto recipe is easy to make and tastes amazing. If you love risotto, try making it with other vegetables such as broccoli, cauliflower, peas, or mushrooms.

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