📖 Instructions

1. Gather your ingredients: Chop the asparagus into 1-inch pieces, reserving the tips. Mince the shallot and garlic. Grate the Parmesan cheese. Have your warm vegetable broth ready in a saucepan on low heat. This broth must be warm!
2. Toast the pine nuts: In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-5 minutes. Watch them carefully as they can burn quickly. Set aside.
3. Sauté the aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the shallot and cook until softened, about 3 minutes. Add the garlic and cook for another minute until fragrant.
4. Toast the rice: Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly. The rice should become translucent around the edges.
5. Deglaze with wine: Pour in the white wine and cook, stirring constantly, until the wine is absorbed, about 1-2 minutes. Smells good, right?
6. Add broth gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next. This process will take about 20-25 minutes.
7. Incorporate the asparagus: After about 15 minutes of adding broth, stir in the asparagus stalks. Continue adding broth as needed.
8. Finish with asparagus tips: In the last 5 minutes of cooking, stir in the asparagus tips. They cook quickly, so keep an eye on them.
9. Add cheese and butter: Once the rice is creamy and al dente, remove the pot from the heat. Stir in the Parmesan cheese and remaining butter. Season with salt and pepper to taste. Be careful not to add too much salt.
10. Serve: Serve the risotto immediately, garnished with toasted pine nuts and extra Parmesan cheese, if desired. Enjoy this comforting and flavorful spring dish!