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 (like 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
Instructions
- Preheat the grill and prepare asparagus with garlic oil.
- Heat stock in a saucepan over low heat.
- Sauté garlic in olive oil until fragrant.
- Toast Arborio rice for 3 to 5 minutes.
- Add white wine and stir until fully absorbed.
- Gradually add warm stock, stirring until creamy.
- Incorporate butter and cheeses until melted.
- Stir in lemon zest and fresh herbs.
- Grill asparagus until slightly charred.
- Serve risotto topped with grilled asparagus and extra herbs.
Notes
Use freshly grated cheeses for the best flavor and texture.
Keep the rice moving for creamy consistency.
Adjust stock amount for desired creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 700
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 56
- Fiber: 2
- Protein: 14
- Cholesterol: 40