Asparagus Risotto

🔥 Prep

• Measure 2 cups of Arborio rice and rinse briefly under cold water, then drain.
• Trim the woody ends off 200 g of asparagus and cut the spears into 1‑inch (≈2.5 cm) pieces.
• Pour 4 cups of chicken or vegetable broth into a saucepan and keep warm over low heat.
• Grate ½ cup of Parmesan cheese and set aside in a small bowl.

🔥 Cook

• 1. Heat the broth in the saucepan over medium heat until it reaches a gentle simmer, then reduce to low to keep it warm.
• 2. In a large, heavy‑bottomed pot, melt 1 tablespoon of butter over medium heat; add the prepared asparagus pieces and sauté for 3 minutes until they are bright‑green and just tender, then transfer to a plate.
• 3. Add another 1 tablespoon of butter to the same pot; once melted, add the rinsed rice and toast, stirring constantly, for 2 minutes until the grains look translucent at the edges.
• 4. Begin adding the warm broth, one ladle (about ½ cup) at a time, stirring constantly and waiting until each addition is mostly absorbed before adding the next; continue this process over medium heat.
• 5. After about 10 minutes of gradual broth addition, stir in the sautéed asparagus and continue adding broth and stirring.
• 6. Keep cooking and stirring for another 8‑10 minutes, or until the rice is creamy and al dente (tender with a slight bite); the total cooking time should be around 18‑20 minutes from the first broth addition.
• 7. Remove the pot from heat; stir in the grated ½ cup of Parmesan cheese until melted and incorporated, then season with salt and freshly ground black pepper to taste.
• 8. Let the risotto rest, covered, for 1 minute to allow the flavors to meld.

🔥 Serve

• Spoon the risotto into warm shallow bowls and drizzle with a little extra‑virgin olive oil if desired.
• Garnish with an extra sprinkle of Parmesan and a pinch of freshly cracked black pepper.
• Serve immediately alongside a simple mixed green salad with lemon vinaigrette and crusty Italian bread.