Asparagus Risotto

Name: Asparagus Risotto with Garlic Herb Butter and Parmesan
Yield: 2 servings
Ingredients: 2 Egg; 1 Onion; 3/4 cup Rice; 6 oz Asparagus; 1 Tomato; 2 tbsp Garlic; 1/4 cup Parmesan Cheese; 1 tsp Red Pepper Flakes; 2 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with Garlic Herb Butter and Parmesan

By Recipe0 System

Risotto is the food equivalent of a big bear hug. Sure, whipping up this dish requires a little extra attention (and stirring), but the results are beyond worth it. Luckily, our chefs have made nailing it easier--and tastier--than ever. This version has pops of delicately-crisp asparagus and juicy tomato, and for an extra-special finishing touch, a swirl of garlic herb butter and sprinkle of nutty Parmesan. You had us at risotto.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 Egg
1 Onion
3/4 cup Rice
6 oz Asparagus
1 Tomato
2 tbsp Garlic
1/4 cup Parmesan Cheese
1 tsp Red Pepper Flakes
2 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Combine 5 cups water, stock concentrates, and a large pinch of salt in a medium pot. Bring to a boil. Once boiling, reduce heat to low. Halve, peel, and finely dice onion.
2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 2-3 minutes. Add rice and 1 TBSP plain butter. Cook, stirring, until rice is translucent, 1-2 minutes. Reduce heat to medium.
3

Add stock, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Continue until rice is al dente and creamy, about 30 minutes.
4

While risotto cooks, wash and dry all produce. Trim and discard bottom 2 inches from asparagus. Cut off asparagus tips, then cut stalks on an angle into bite-sized pieces (about 1 inch long). Dice tomato into ½-inch pieces.
5

When risotto has cooked about 25 minutes, add tomato and asparagus to pan. Cook, stirring, until veggies have softened, 5-7 minutes.
6

Stir garlic herb butter and half the Parmesan into risotto. Season with salt and pepper. Divide risotto between plates and sprinkle with remaining Parmesan. Garnish with chili flakes if desired.