Asparagus risotto is a creamy Italian rice dish with tender asparagus spears with lots of fresh Parmesan cheese and cooked slowly for a creamy and flavorful side dish.It is a yummy side dish, but add protein like chicken, fish, or steak and it makes a great main dish! It is perfect for springtime when asparagus is in season.Ingredients You Need for Asparagus Risotto Arborio Rice: Arborio rice is a type of short-grain rice that is commonly used in making risotto.

It has a high starch content, which gives it a creamy, velvety texture when cooked slowly with liquid.Fresh Asparagus: Choose asparagus with bright green spears that are firm and straight, the tips should be firm and smooth, with no signs of flowering or going to seed.Gently bend the asparagus near the bottom of the stalk.

Fresh asparagus will snap easily and cleanly, while older or woody asparagus will be more difficult to break.Vegetable Broth: If you want this to be a vegetarian dish, then make sure you use vegetable broth.If you aren’t worried about that or don’t have any on hand, chicken broth works great too.

White Wine: Wine adds acidity, which helps to balance the richness of the butter and cheese, and it also adds flavor to the dish.A dry white wine with a high acidity level like Sauvignon Blanc or Pinot Grigio are good options.If you prefer to leave the wine out, just use broth in its place.

Parmesan Cheese: Parmigiano-Reggiano has a nutty, slightly sweet flavor with a granular texture that

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