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To make Risotto Asperges Parmesan, you need simple, fresh ingredients. Start with 1 cup of Arborio rice. This rice is key for creamy risotto. You also need 4 cups of low-sodium vegetable broth to give flavor. Fresh asparagus is a must, so grab a bunch and cut it into small pieces. You will need 1 medium onion and 3 cloves of garlic. These add a nice base flavor. Don’t forget 1 cup of grated Parmesan cheese for richness. Olive oil and butter give a smooth finish. Lastly, add salt, pepper, lemon zest, and parsley for freshness and color.

Risotto Asperges Parmesan

Elevate your dining experience with the delectable Risotto Asperges Parmesan, a creamy and flavorful dish that's sure to impress. This blog post offers easy-to-follow steps and essential ingredients, along with tips to perfect your cooking technique. Get ready to wow your family and friends with this delightful recipe that combines rich flavors and wholesome asparagus. Check out the full recipe and bring this culinary masterpiece to your kitchen.
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Ingredients
  

1 cup Arborio rice

4 cups vegetable broth (preferably low-sodium)

1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup grated Parmesan cheese

2 tablespoons olive oil

1 tablespoon butter

Salt and pepper to taste

Zest of 1 lemon

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, heat the vegetable broth over low heat to keep it warm.

    In a large, heavy-bottomed skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.

      Stir in the minced garlic and cook for an additional minute until fragrant.

        Add the Arborio rice to the skillet, stirring to coat the grains with the oil. Toast the rice for about 2-3 minutes until slightly translucent around the edges.

          Gradually add the warm vegetable broth to the rice, one ladle at a time. Stir continuously, allowing the rice to absorb the broth before adding more. Continue this process for about 15-18 minutes, or until the rice is creamy and al dente.

            While the rice is cooking, in a separate small saucepan, bring water to a boil and add the asparagus pieces. Blanch for about 3-4 minutes until bright green and tender-crisp. Drain and set aside.

              Once the risotto is cooked to your desired consistency, stir in the blanched asparagus, grated Parmesan cheese, butter, lemon zest, salt, and pepper to taste. Mix well to combine, allowing the cheese to melt and integrate into the risotto.

                Remove from heat. Let sit for a minute for flavors to meld.

                  Serve immediately, garnished with chopped fresh parsley and an extra sprinkle of Parmesan cheese if desired.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve the risotto in shallow bowls, garnished with the green asparagus tops for a pop of color, and a sprinkle of lemon zest for added freshness.