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Asparagus and Truffle Risotto

Asparagus and Truffle Risotto

Cost $12, save $20

Source: Recommended by CookPal

  • 30 Min
  • 8 Servings
  • $12

INGREDIENTS

  • Fat and Oil

    • 🧈 3 tablespoons butter, divided
    • 1 tablespoon olive oil
    • 🧈 2 tablespoons butter

  • Vegetables

    • 1 medium green bell pepper, diced
    • 🧅 ½ cup chopped onion
    • 2 cloves garlic, minced
    • ½ pound fresh asparagus, trimmed

  • Grains

    • 2 cups Arborio rice

  • Liquid

    • ½ cup dry white wine
    • 6 cups warm chicken broth
    • 🥛 1 tablespoon milk, or as needed

  • Cheese and Flavor

    • ¼ cup grated Parmesan cheese
    • 2 tablespoons truffle oil

STEPS

1

Heat 1 tablespoon butter and olive oil in a large pan over medium heat until melted. Stir in bell pepper, onion, and garlic and cook until tender, 2 to 3 minutes. Add rice and stir to coat, 1 to 2 minutes.

2

Pour wine into mixture and stir until absorbed. Add 1 cup of broth, stirring until absorbed. Add 1/2 cup of broth, stirring until absorbed; repeat process of adding 1/2 cup of broth until all is used. Stir in asparagus with the last cup of broth. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite.

3

Stir in Parmesan cheese, truffle oil, and remaining 2 tablespoons butter. Stir in milk to taste and to desired creaminess. Cover and let stand for 3 to 5 minutes. Serve.

NUTRIENTS

Per 1 serving

🔥

365

Calories

  • 7
    Protein
  • 50
    Carbs
  • 14
    Fats

💡 Use fresh asparagus for the best flavor and texture.Arborio rice is key for creamy risotto. Do not substitute with other rice types.Truffle oil adds a luxurious aroma; you can skip or replace it with regular olive oil for a budget-friendly option.Serve with extra Parmesan and thin truffle slices for a visually stunning presentation.