Asparagus Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• asparagus
  12 oz
• butter (plain)
  2 tbsp
• chili flakes
  1 tsp
• garlic herb butter
  4 tbsp
• olive oil
  4 tsp
• parmesan cheese
  ½ cup
• pepper
• roma tomato (diced)
  2 unit
• salt
• veggie stock concentrate
  4 unit
• water
  5 c
• yellow onion (diced)
  2 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Combine water , veggie stock concentrate , and a large pinch of salt in a medium pot . Bring to a boil. Once boiling, reduce heat to low. Halve, peel, and finely dice yellow onion .

   water: 5 c, veggie stock concentrate: 4 unit, salt, yellow onion: 2 unit (diced)
2. 

   2

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, ⏱️ 2 minutes to ⏱️ 3 minutes . Add arborio rice and 1 TBSP of the butter . Cook, stirring, until rice is translucent, ⏱️ 1 minutes to ⏱️ 2 minutes . Reduce heat to medium.

   olive oil: 4 tsp, arborio rice: 1.5 c, butter: 2 tbsp (plain)
3. 

   3

   Add stock, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Continue until rice is al dente and creamy, about ⏱️ 30 minutes .
4. 

   4

   While risotto cooks, wash and dry all produce. Trim and discard bottom 2 inches from asparagus . Cut off asparagus tips, then cut stalks on an angle into bite-sized pieces (about 1 inch long). Dice roma tomato into ½-inch pieces.

   asparagus: 12 oz, roma tomato: 2 unit (diced)
5. 

   5

   When risotto has cooked about ⏱️ 25 minutes , add tomato and asparagus to pan. Cook, stirring, until veggies have softened, ⏱️ 5 minutes to ⏱️ 7 minutes .
6. 

   6

   Stir garlic herb butter and half the parmesan cheese into risotto. Season with salt and pepper . Divide risotto between plates and sprinkle with remaining parmesan. Garnish with chili flakes if desired.

   garlic herb butter: 4 tbsp, parmesan cheese: ½ cup, pepper, chili flakes: 1 tsp