This asparagus risotto is creamy, comforting, and made with simple ingredients for an easy and satisfying dinner.

Scale

1 cup arborio rice

1 bunch fresh asparagus, trimmed and cut

4 cups vegetable or chicken broth, warmed

1 small onion or shallot, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil or butter

1/3 cup grated parmesan cheese

Salt to taste

Black pepper to taste

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1. Heat olive oil or butter in a pan and cook onion until soft

2. Add garlic and cook briefly until fragrant

3. Stir in arborio rice and cook for 1 minute

4. Add warm broth one ladle at a time, stirring frequently

5. Let each addition absorb before adding more broth

6. Add asparagus halfway through cooking

7. Continue until rice is creamy and tender with slight bite

8. Stir in parmesan cheese and season with salt and pepper

9. Serve warm immediately

Use warm broth for best texture

Stir regularly to develop creaminess

Do not overcook asparagus

Add lemon zest for extra freshness if desired