White Asparagus Risotto with Parmesan and Fresh Herbs - Week 15, Friday

Round off your week with a comforting and delicious white asparagus risotto. Enhanced with Parmesan cheese and fresh herbs, this creamy dish is a perfect way to celebrate the white asparagus season. Let's get cooking!

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4

Ingredients

• 1 lb (450g) white asparagus, trimmed, peeled, and cut into 1-inch (2.5cm) pieces
• 4 cups (960ml) vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 1/2 cups (300g) Arborio rice
• 1/2 cup (120ml) dry white wine
• 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the vegetable broth to a simmer. Add the white asparagus pieces and cook for 3-4 minutes until tender but still crisp. Use a slotted spoon to remove the asparagus and set aside. Keep the broth warm over low heat.
2. In a large, deep skillet or saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
3. Stir in the Arborio rice, making sure each grain is coated with oil. Cook for 1-2 minutes, until the edges of the rice become translucent.
4. Add the white wine to the skillet and cook, stirring, until the wine is absorbed.
5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and al dente, about 20-25 minutes. You may not need all of the broth.
6. Stir in the cooked white asparagus, Parmesan cheese, and butter. Fold in the parsley and basil, and season with salt and pepper to taste.
7. To serve, divide the risotto among four bowls and garnish with additional Parmesan cheese and fresh herbs, if desired. Enjoy!