Asparagus Risotto With Pine Nuts Recipe

Ingredients for Asparagus Risotto With Pine Nuts

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• Arborio Rice
• White Wine
• Fresh Rosemary
• 2 tablespoons fresh Italian parsley, chopped
• Minced Garlic Clove
• 1 cup grated Parmesan cheese
• Whipping Cream
• 1/4 cup pine nuts, toasted
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• Vegetable Broth
• Water

How to Make Asparagus Risotto With Pine Nuts

1. Toast pine nuts in a dry skillet over medium heat until golden brown. Set aside.
2. In a large saucepan or Dutch oven, melt butter and olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Stir in rosemary, parsley, and toasted pine nuts. Cook for 1 minute more.
4. Add minced garlic and rice; sauté for 1 minute, stirring constantly, until the rice is translucent around the edges. Do not brown the garlic.
5. Pour in white wine and cook, stirring, until absorbed.
6. 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.
7. While the rice is cooking, prepare the asparagus: Wash, trim, and cut into 1-inch pieces.
8. 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.
9. Remove from heat and stir in Parmesan cheese and heavy cream until melted and well combined.
10. Season with salt and pepper to taste.
11. Serve immediately, garnished with extra Parmesan cheese and toasted pine nuts if desired.