Risotto - Asparagus and Dried Tomatoes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the asparagus and cut into small pieces, keeping the tips aside.

Step 2

Heat olive oil and butter in a pan, add the sliced shallot and cook until soft. Add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 3

Pour in the white wine and let it evaporate completely, then begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 4

After about 10 minutes, add the asparagus pieces and continue cooking, adding stock and stirring until the rice is creamy and al dente.

Step 5

Cook until the rice is creamy and al dente.

Step 6

Serve the risotto and finish with asparagus tips, minced dried tomatoes, and grated parmesan.