Asparagus Risotto with Pine Nuts π±π
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Description: Dive into the delightful flavors of spring with this creamy Asparagus Risotto with Pine Nuts. Featuring tender asparagus and crunchy pine nuts, this risotto is the epitome of comfort food with a fresh, vibrant twist.
Ingredients:
- 1 tablespoon butter π§
- 1 tablespoon olive oil π«
- 1 onion, finely chopped π§
- 1 1/2 cups Arborio rice π
- 1/4 cup white wine π·
- 2 1/2 cups fresh vegetable broth π²
- 1 cup water π§
- 1 tablespoon fresh rosemary, chopped πΏ
- 1 tablespoon Italian parsley, chopped πΏ
- 1 garlic clove, minced π§
- 3/4 cup Parmesan cheese, grated π§
- 1/2 cup pine nuts π°
- 1 bunch asparagus, trimmed and cut into bite-sized pieces πΏ
- Salt and pepper to taste π§
Instructions:
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Begin by melting the butter and heating the olive oil in a large, heavy-bottomed pan over medium heat. Swirl the pan to ensure the fat covers the bottom evenly, creating a delicious base for the risotto. π§π«
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While the butter and oil are warming up, place a separate pot on the stove and bring the vegetable broth to a simmer. This will be used to gradually cook the Arborio rice and infuse it with flavor. π²
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Once the oil and butter are hot, add the finely chopped onion to the pan. Stir continuously and sautΓ© for about 2 minutes, until the onion becomes translucent and fragrant. π§
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Next, incorporate the chopped rosemary, Italian parsley, and pine nuts into the pan. SautΓ© the mixture for an additional 3 minutes, allowing the pine nuts to toast lightly and release their nutty aroma. πΏπ°
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Add the minced garlic and Arborio rice to the pan, stirring for another minute. Be careful not to let the garlic brown, as this can impart a bitter taste to the risotto. π§π
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Pour the white wine into the pan, stirring constantly until the wine is fully absorbed by the rice, which should take about 30 seconds. This step adds a depth of flavor and helps to deglaze the pan. π·
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Gradually add 3/4 of the simmering vegetable broth to the pan, stirring frequently. Keep a close eye on the rice, ensuring it cooks evenly and doesnβt stick to the bottom of the pan. π²
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As the liquid starts to absorb and the rice begins to thicken, add the remaining broth. Continue to simmer the rice for about 10 minutes, stirring often. If the rice starts to stick to the bottom, add extra water in 1/2 cup increments until the mixture is creamy and smooth. π§
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While the risotto is cooking, prepare the asparagus. Wash and trim the asparagus, discarding the tough ends. Cut the asparagus into bite-sized pieces, keeping the tips separate. πΏ
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After 10 minutes of simmering, add half of the chopped asparagus stalks to the risotto. Stir well and let it continue to cook for another 5 minutes, adding more water if needed. πΏ
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Incorporate the reserved asparagus tips into the risotto and continue to cook, stirring frequently, until the rice is tender and the mixture is creamy. This should take about 8-10 more minutes. π°οΈ
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Once the rice has reached the desired consistency, stir in the Parmesan cheese and a splash of cream if using. Mix until the cheese is melted and the risotto is velvety and rich. π§
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Remove the pan from heat and season the risotto with salt and pepper to taste. π§
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Serve the risotto hot, garnished with additional Parmesan cheese if desired. Enjoy this comforting and delicious dish that celebrates the fresh flavors of spring! π½οΈ
This Asparagus Risotto with Pine Nuts is a perfect blend of creamy, nutty, and fresh flavors, ideal for a satisfying meal that is sure to please family and friends alike. π±ππ΄
