Asparagus Risotto with Parmesan Cheese

Risotto is one of my favorite dishes to make. I love the creamy texture of the risotto rice! I decided to make asparagus risotto with parmesan cheese!

I started by preparing all of my ingredients ahead of time so it would make the cooking process a lot easier. I diced one onion, minced 2 cloves of garlic, and prepared the asparagus (cut off the hard ends and cut the asparagus into ¼’’ lengths). I measured out ¼ cup white wine, 2 cups vegetable broth, ½ cup Arborio rice, ¼ cup parmesan, and 2 tablespoons of butter. I started by sautéing the onion in a pot over medium heat until it was translucent in a mixture of 1 tbsp of butter and about one tbsp of oil. Then, I added the Arborio rice and sautéed the rice for a couple minutes. I added the garlic and stirred it in waiting for it to become fragrant (30 seconds). I followed that with the wine and let the wine cook off (2-4 minutes). Then, I started adding the vegetable broth. I started with ¾ cup of broth and put the lid on the pot to simmer for about 15 minutes (until most of the liquid was absorbed so it could take longer). I stirred it a few times during this time. I repeated the process with the next ¾ cup of broth. I followed that with the last ½ cup of broth and the asparagus. I left the lid on for about 5 minutes and let it finish cooking with the lid off. Once I noticed that most of the liquid was gone, I added in the parmesan and remaining butter. I finished by seasoning with salt and pepper. I garnished the individual bowls with parsley. I made this for a side dish, so if I were to make it for a main dish, then I would double or triple the recipe!