Vegetarian Asparagus Risotto
A cheesy vegetarian asparagus risotto offers a delightful entrée or side dish, especially when asparagus is in season.
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Instructions
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Heat vegetable broth in a stockpot and keep it warm over low heat.
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In a large pot, heat olive oil over medium heat, then sauté shallots for 2 to 3 minutes until translucent.
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Add Arborio rice and stir to coat.
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Pour in white wine and simmer until all liquid is absorbed.
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Gradually add broth, one cup at a time, stirring constantly until each addition is absorbed; continue until only one cup of broth remains.
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Stir in chopped asparagus with the last cup of broth and cook for 3 to 4 minutes; if rice is still crunchy, add more broth, 1/2 cup at a time, until desired consistency is reached.
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Remove the pot from heat and stir in Parmesan cheese until melted.
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Season with salt and pepper to taste, then serve, optionally garnished with additional cheese.