Risotto with Asparagus

Ingredients

• 1½ cup Arborio rice
• 1 lb Asparagus
• 1 Shallot
• 2 clove Garlic
• 6 cup Vegetable broth
• ½ cup Dry white wine
• ½ cup Parmesan cheese
• 2 tbsp Unsalted butter
• 1 tbsp Olive oil
• ½ tsp Salt
• ¼ tsp Black pepper
• 2 tbsp Fresh parsley (optional)

Steps

1. Trim woody ends from asparagus, then cut into 1-inch pieces. Bring vegetable broth to a simmer in a saucepan and keep warm over low heat.
2. Finely chop the shallot and mince the garlic. In a large, heavy-bottomed pot or Dutch oven, heat olive oil and 1 tablespoon of butter over medium heat. Add shallot and cook until softened, about 3-4 minutes. Add garlic and cook for 1 minute more until fragrant.
3. Add Arborio rice to the pot and stir constantly for 2 minutes until the edges of the grains become translucent. Pour in the white wine and stir until it is completely absorbed by the rice.
4. Add one ladleful of warm broth to the rice, stirring constantly until almost completely absorbed before adding the next ladleful. Continue this process for about 15 minutes.
5. Stir in the asparagus pieces and continue adding broth, one ladleful at a time, stirring frequently, until the rice is creamy and al dente (about 5-7 more minutes).
6. Remove from heat. Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.
7. Serve immediately, garnished with fresh parsley if desired.