⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup Arborio rice
• 4 cups Vegetable broth
• 1/2 cup Dry white wine
• 1 bunch Asparagus
• 2 cloves Black garlic
• 1 small Shallot
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1/4 cup Parmesan cheese (optional)
• to taste Salt and pepper

📖 Instructions

1. First, prepare your asparagus. Snap off the tough bottom ends and finely chop them. Set aside about 1/4 cup for garnish; you'll want those spears to look nice and pretty. I like to use a really sharp paring knife for this. It makes all the difference!
2. Next, get your black garlic ready. If using whole cloves, finely mince them. You can find jars of pre-minced black garlic, too. It can save you a lil' bit of time; I mean, we all love a good shortcut!
3. Finely chop a small shallot. I know, I know – another chopping task. But trust me, finely chopped shallots bring a subtle sweetness that'll really enhance the overall flavor. Don't skip this step!
4. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shallot and sauté until softened, about 2 to 3 minutes. Take your time, you don't wanna burn the shallot. Its going to be bitter and ruins the whole recipe!
5. Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly. This step is crucial for getting that lovely creamy texture. Don’t let it sit still; keep stirring, keep those grains moving!
6. Pour in 1/2 cup of dry white wine (I like a crisp Sauvignon Blanc) and cook until it's almost completely absorbed. This might take a minute or two. Feel free to give it a little swirl to help it evaporate faster.
7. Now comes the fun part – gradually adding the hot vegetable broth. Add about 1 cup at a time, stirring constantly until each addition is absorbed before adding more. This should take about 20-25 minutes. Take your time, and taste it as you go. You may need a little more seasoning, depending on taste.
8. Stir in the chopped asparagus, black garlic, and salt and pepper to taste. Cook until the asparagus is tender-crisp, around 3-5 more minutes. Add the parmesan cheese (this is optional, I sometimes forget to do this!). It is totally okay and perfectly fine to omit it.
9. Once the risotto is cooked to your liking – nice and creamy – stir in 2 tablespoons of butter. This adds richness and shine. Its your choice; some people like to put a lil' more butter!
10. Finally, divide the risotto among bowls and garnish with the reserved asparagus tips. A little sprinkle of freshly grated Parmesan cheese never hurts either. A dash of black pepper is nice too! That adds a little kick!
11. Serve immediately and enjoy! This risotto is best served fresh. It’s amazing. The taste just melts in your mouth. This is literally my comfort food!

📝 Notes

• Feel free to adjust the amount of black garlic to your liking.
• If you don't have white wine, you can substitute with more broth or water.
• For a vegetarian option, ensure that your broth is vegetarian friendly!