📖 Instructions

1. First things first, let's prep our veggies! Wash and snap off the tough ends of your asparagus. Then, cut the spears into 1-inch pieces. If you're feeling fancy (or lazy!), you can pre-chop this the night before.
2. Next up, toast the wild rice! In a large saucepan over medium heat, toast 1/2 cup of wild rice for 2-3 minutes, stirring constantly, until it's fragrant and lightly golden. This step enhances the nutty flavor of the wild rice. Don't rush it, or you might end up burning it! Ask me how I know...
3. Now, let's saute some flavor! Add 1 tablespoon of olive oil and 1 finely chopped shallot to the saucepan. Saute until translucent—about 3-5 minutes. Don't overcook the shallot, or it'll get bitter; we just want to gently bring out its sweetness.
4. Time to add the star of the show—the asparagus! Toss in the chopped asparagus and cook for 2-3 minutes, just until it starts to tenderize. We don't want to overcook it and turn it into mush! It's all about that bright green color and that satisfying crunch.
5. Here comes the Arborio rice! Add 1 cup of Arborio rice to the saucepan and stir to coat it well with the olive oil and shallot mixture. It's crucial to get the rice nice and toasty before adding any liquid.
6. Deglaze that pan! Pour in 1/2 cup of dry white wine and stir until it's mostly absorbed. This will help create a rich base for our creamy risotto.
7. Let's get this party simmering! Gradually add 4 cups of hot vegetable broth (or chicken broth, if that's your vibe), one ladle at a time, stirring constantly until each addition is absorbed before adding more. This is where patience pays off. It will take about 20-25 minutes and requires constant stirring—trust me!
8. Almost there! Once the rice is cooked through but still has a slight bite to it (al dente is the goal!), stir in 1/4 cup of grated Parmesan cheese. This will bring an incredible richness to your risotto.
9. Season to perfection! Add salt and freshly cracked black pepper to taste. Taste as you go, and don't be afraid to adjust the seasonings to your liking. You know your palate best!
10. Garnish and serve! Before serving, stir in 2 tablespoons of chopped fresh parsley (or chives, if you're a chives kind of person). Garnish with extra Parmesan and serve immediately. This risotto is best enjoyed fresh! Don't let it hang around too long; it can get a bit sticky