This risotto with asparagus and cherry tomatoes combines creamy Arborio rice with tender asparagus and juicy tomatoes. Onion and garlic provide the base, while vegetable broth gradually cooks the rice and helps develop its creamy texture. This version uses olive oil and contains no butter or cheese.
Add the asparagus toward the end of cooking so it becomes tender without overcooking the rice. Stir in the tomatoes near the finish, then season and scatter over fresh parsley. Serve promptly while the risotto is loose and creamy, as it thickens as it stands.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
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Risotto with Asparagus and Cherry Tomatoes
Risotto with asparagus and cherry tomatoes made with Arborio rice, vegetable broth, garlic, and olive oil. A creamy vegetable side dish without butter or cheese.
Ingredients
Equipment
Large Deep Frying Pan
small soup pot
Cooking Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion and cook until soft.
- Stir in garlic and cook for one minute.
- Add the Arborio rice and stir to coat the grains in the oil. Add the hot vegetable broth a ladleful at a time, maintaining a gentle simmer and stirring frequently. Add the next ladleful when most of the previous addition has been absorbed
- When the rice is approaching tenderness but still needs further cooking, add the asparagus. Continue adding broth as needed until the asparagus is tender and the rice is creamy, with a slight firmness at the center
- Stir in the cherry tomatoes and cook briefly to warm them. Taste, season with salt and black pepper, and garnish with parsley. Serve immediately
Nutrition
Notes
• Keep the vegetable broth hot in a separate saucepan while cooking the rice.
• Add broth gradually and maintain a gentle simmer. Stir frequently, including along the bottom of the pan, to prevent sticking.
• Trim the woody asparagus ends and cut the stalks into evenly sized pieces. Thicker pieces will take longer to become tender.
• Taste the rice as it cooks. It should be tender with a slight firmness at the center, rather than hard or chalky.
• Taste before adding salt, as vegetable broth can already contain plenty. If the rice is ready before all the broth is used, stop adding it.
• Serve immediately while the risotto is loose and creamy. If it thickens before serving, stir in a little remaining hot broth.