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For a great risotto with asparagus and parmesan, you need simple, fresh ingredients. Here’s what I use:

Risotto Asperges Parmesan

Indulge in the creamy goodness of Risotto Asperges Parmesan, a dish that's both simple and elegant. This vegetarian delight combines tender asparagus and rich parmesan, making it perfect for any occasion. Discover essential ingredients, step-by-step cooking tips, and creative variations to elevate your meal. Don't miss out on mastering this comforting recipe; click through to explore the full guide and impress your dinner guests with this culinary masterpiece!
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Ingredients
  

1 cup Arborio rice

1 bunch asparagus, trimmed and cut into 1-inch pieces

4 cups vegetable broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon butter

1 cup freshly grated Parmesan cheese

½ cup cream (heavy or light)

Salt and pepper to taste

Zest of 1 lemon

Fresh parsley, chopped for garnish

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat to keep it warm while you prepare the risotto.

    In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

      Stir in the minced garlic and cook for another minute until fragrant.

        Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring frequently. You want the rice to become slightly translucent.

          Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time. Stir continuously until the liquid is absorbed before adding the next ladleful. This should take about 20 minutes.

            When you have about 10 minutes left of cooking time for the rice, add the asparagus pieces to the risotto. Stir slightly until they are tender and bright green.

              When the risotto is creamy and the rice is al dente, remove it from the heat. Stir in the cream, grated Parmesan cheese, lemon zest, and season with salt and pepper to taste.

                Allow the risotto to sit for a minute to thicken slightly before serving.

                  Serve the risotto warm, garnished with fresh parsley and additional Parmesan if desired.

                    Prep Time: 10 mins | Total Time: 35 mins | Servings: 4

                      - Presentation Tips: Serve in wide bowls for a rustic feel, drizzling with a bit more olive oil and a sprinkle of lemon zest for a pop of color.