Easy Creamy Risotto with Tender Asparagus

Step 1: Prepare the Asparagus

• Snap off the woody ends of the asparagus stalks.
• Place the stalks in a saucepan with the vegetable stock.
• Heat on low to gently simmer.
• Cut the tips off the asparagus and add them to the stock for exactly 1 minute.
• Use a slotted spoon to remove the tips and set aside.
• Finely slice the remaining stalks into rounds.

Step 2: Cook the Onions

• In a heavy, wide pan, heat the olive oil and half of the butter over medium heat.
• Add the finely chopped onion and cook gently for about 5 minutes, stirring often, until soft.

Step 3: Cook the Asparagus Stalks

• Add the chopped asparagus stalks to the pan with the onions.
• Cook for an additional 2 minutes, stirring occasionally.

Step 4: Toast the Rice

• Add the risotto rice to the pan.
• Stir continuously for a few minutes until the rice turns semi-transparent and you hear a slight hissing sound.

Step 5: Add Wine (Optional)

• If using, stir in the white wine or vermouth.
• Allow it to evaporate almost immediately.

Step 6: Incorporate the Stock

• Reduce the heat to a gentle simmer.
• Add the stock ladleful by ladleful, stirring frequently until each addition is absorbed.
• This process will take about 15 minutes.

Step 7: Final Cooking

• Taste the rice; it should be just cooked with a slight bite.
• Stir in the reserved asparagus tips and any remaining stock.
• Cook for an additional 1-2 minutes.

Step 8: Finish the Risotto

• Remove the pan from heat.
• Add the remaining butter and most of the grated Parmesan.
• Season generously with salt and pepper, cover, and let it settle for a few minutes.

Step 9: Serve

• Give the risotto a thorough stir to incorporate the butter and cheese.
• Serve immediately, topping with the remaining Parmesan for sprinkling. Enjoy your delicious asparagus risotto!