⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

🍽 Ingredients

• 1 cup Arborio rice
• 4 cups Vegetable broth
• 1/2 cup Shallot, finely chopped
• 1 cup Asparagus, thinly sliced
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1/4 teaspoon Chili flakes
• To taste Salt and freshly ground black pepper

📖 Instructions

1. First thing's first: Prep your asparagus. Snap off the woody ends—you only want the tender bits—then thinly slice them. Remember, uniform size ensures even cooking. Also, put your broth on to simmer in a separate pot. You want it nice and bubbly, ready to go when we need it.
2. Next up, we tackle the star of the show: the risotto rice. Heat about a tablespoon of olive oil in your large saucepan over medium heat. You want it hot enough to sizzle, not burn! Add the finely chopped shallot or onion and sauté for a few minutes until it's softened. Don't let it brown, keep it lovely and pale.
3. Now, add the Arborio rice to the saucepan and toast it for a couple of minutes, stirring constantly. This step helps the rice release its starches. This is key to a creamy risotto. Make sure every grain gets that beautiful toasty kiss!
4. Time for some broth! Add a ladleful of the simmering broth to the rice, stirring constantly until it's completely absorbed. Keep adding broth, one ladle at a time, always making sure that each addition is absorbed before adding more. This takes patience—it's a rhythmic dance with the rice.
5. This is where the asparagus comes in. Once the rice is about halfway cooked—it'll look a bit opaque but still have a bit of a bite—add your asparagus and a pinch of salt and freshly ground black pepper. Continue adding broth and stirring until the rice is creamy, al dente and the asparagus is perfectly tender. This should take about 20-25 minutes, maybe a little more, depends on your stove and how chatty you are.
6. Finally, stir in the Parmesan cheese and butter. This creates a rich, luscious creaminess. If the risotto is too thick, add a bit more broth. Taste and adjust seasoning with salt and freshly ground black pepper. A final sprinkle of chili flakes adds a delightful kick (if that's your thing!). And there you have it. Your masterpiece.

📝 Notes

• For extra flavor, add a splash of white wine when sautéing the shallots.
• If you don't have a rice cooker, make sure to keep the broth simmering gently on the stovetop. This will ensure that your risotto does not become cold as you are working.
• Don't be afraid to experiment with different types of cheese. A little bit of nutty Pecorino Romano could be amazing!