Spring Asparagus Risotto

Spring is the perfect time to enjoy tender asparagus. This creamy asparagus risotto is easier to make than you might think and dresses up any meal.

Key Ingredients

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Heat olive oil in a skillet over medium and sauté shallots until soft.

Add the rice and cook a few minutes until the edges of the grains become translucent.

Pour in white wine and stir to deglaze the pan. Most of the wine will cook off.

Add about 2 cups warmed broth and stir. Cook, stirring often, until most of the broth is absorbed.

Keep adding more warm broth as the rice absorbs it, stirring frequently.

After about 15 minutes, add the asparagus and remaining broth. Cook until rice is tender.

Stir in lemon juice, butter, and parmesan cheese.

Risotto will thicken more as it stands, so serve immediately with more parmesan and lemon slices.

Swipe up for the recipe and tips on stetted.com

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