Creamy Asparagus Risotto with Garlic Herb Butter and Parmesan

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. 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 a sprinkle of nutty Parmesan.

This recipe walks you through each step to achieve perfectly creamy risotto with al dente rice and vibrant vegetables. The garlic herb butter adds a luxurious finish that elevates the dish to restaurant quality. Serve it as a hearty main or a sophisticated side.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

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.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. Other short-grain varieties like carnaroli or vialone nano can be used, but long-grain rice will not yield the same creamy result.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to the point of adding the vegetables. Reheat gently with a splash of stock or water, then finish with the butter and cheese.

How do I know when the rice is al dente?

Al dente rice should be tender but still have a slight firmness at the center when bitten. Taste a grain after about 25 minutes of cooking to check.