Ingredients for Asparagus Risotto With Pine Nuts
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1 large garlic clove, minced
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup heavy cream
- 1/4 cup pine nuts
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 5-6 cups hot vegetable broth
- Water (not directly used as an ingredient with a measure in the recipe)
- Salt, to taste
- Black pepper, to taste
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How to Make Asparagus Risotto With Pine Nuts
- Toast pine nuts in a dry skillet over medium heat until golden brown. Set aside.
- In a large saucepan or Dutch oven, melt butter and olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in rosemary, parsley, and toasted pine nuts. Cook for 1 minute more.
- Add minced garlic and rice; sauté for 1 minute, stirring constantly, until the rice is translucent around the edges. Do not brown the garlic.
- Pour in white wine and cook, stirring, until absorbed.
- Add 1 cup of hot broth to the rice, stirring constantly until absorbed. Continue adding broth, 1 cup at a time, stirring frequently, until each addition is absorbed before adding more. This process should take about 20 minutes.
- While the rice is cooking, prepare the asparagus: Wash, trim, and cut into 1-inch pieces.
- Once the rice is almost cooked (al dente), stir in the asparagus pieces. Continue to cook for another 5-7 minutes, or until the asparagus is tender-crisp and the rice is creamy.
- Remove from heat and stir in Parmesan cheese and heavy cream until melted and well combined.
- Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and toasted pine nuts if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
16g
Fat
41g
Carbs
30g
