(One Pan)
This asparagus risotto features tender rice cooked in white wine and speckled with asparagus. Crazy easy yet so fancy and perfect for just about any occasion!
– 6 cups broth chicken, beef or vegetable – 1 lb asparagus – 1 tbsp Unsalted Butter – 1 tbsp avocado or olive oil – 3 garlic cloves minced – 2 medium shallots chopped – 2 cup arborio rice – 1/3 cup dry white wine – 1 cup parmesan cheese freshly grated
In a small saucepan, cook the broth over medium heat.
Trim the ends off the asparagus and slice it into bite-sized pieces.
Preheat a deep pan with butter and oil. Toss the asparagus in for a few minutes and cook it until it's fork tender and still bright green. Remove it from the pan and set it aside.
Add the shallots into the pan and sauté them until they turn translucent. Add in the garlic. Stir it until well combined.
To the pan, add in the rice and cook it until it turns a light shade of brown.
Add the wine into the rice and stir until it's fully absorbed. Add in 1 cup of broth to the rice and boil it until it's fully absorbed. Add in small portions of the broth to the rice, stirring in between each round. Remove the rice from heat.
Add in the parmesan cheese and asparagus and stir until well combined. Serve immediately!