Ingredients
Scale
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil (for risotto)
- 2 garlic cloves, minced (for risotto)
- Kosher salt and pepper, to taste
- 1 ½ cups arborio rice
- ¾ cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon unsalted butter
- 4 ounces freshly grated asiago cheese
- 2 ounces freshly grated parmesan cheese
- 1 tablespoon freshly grated lemon zest
- ¼ cup chopped fresh herbs (basil, parsley, rosemary, dill, or chives)
- 2 pounds asparagus spears
- 2 tablespoons olive oil (for asparagus)
- 2 garlic cloves, minced (for asparagus)
- Parmesan cheese, for sprinkling on top
Instructions
- Simmer chicken or vegetable stock in a saucepan to keep warm.
- In a large pot, heat olive oil over medium-low heat, add garlic, and stir in arborio rice for 3-5 minutes.
- Pour in white wine and stir until absorbed.
- Gradually add warm stock, one cup at a time, stirring until absorbed and the rice is al dente, about 15-20 minutes.
- Stir in butter, asiago cheese, parmesan cheese, lemon zest, and herbs. Season to taste.
- Preheat grill on high. Toss asparagus with olive oil and garlic, season with salt and pepper.
- Grill asparagus until charred and tender, about 5-6 minutes, then sprinkle with parmesan.
- Serve risotto topped with grilled asparagus and a drizzle of garlic oil.
Notes
Use freshly grated cheese for best results.
Adjust stock for desired creaminess.
Keep stirring during cooking to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg