Approximate values estimated by AI
Quick Asparagus Risotto
75% authentic · Italian-inspired
A simplified version of classic risotto, using pre-cut asparagus and a slightly faster cooking method for a weeknight-friendly meal.
Ingredients
- Arborio rice300g
- Asparagus400g
- Chicken or Vegetable Broth1 liter
- Dry white wine100ml
- Onion1 small
- Garlic1 clove
- Butter40g
- Parmesan cheese60g
- Olive oil1 tbsp
- Lemon zest1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Chop the asparagus into bite-sized pieces. Finely chop the onion and mince the garlic.
- 2
Heat the broth in a saucepan and keep it simmering.
- 3
In a large pan, heat olive oil and half the butter over medium heat. Sauté the onion until softened, about 3-4 minutes. Add garlic and cook for 30 seconds.
- 4
Add the Arborio rice and toast for 1 minute.
- 5
Pour in the white wine and stir until absorbed.
- 6
Add the chopped asparagus and start adding the simmering broth, one ladleful at a time, stirring frequently. Cook for about 18-20 minutes, or until the rice is creamy and al dente.
- 7
Remove from heat. Stir in the remaining butter, grated Parmesan cheese, and lemon zest. Season with salt and pepper.
- 8
Let it rest for a minute before serving.
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