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.