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Asparagus and Truffle Risotto
Asparagus and Truffle Risotto
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Elevate risotto with asparagus and truffle oil for a gourmet touch that will dazzle your guests.
Ingredients:
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 medium green bell pepper, diced
  • 0.5 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 0.5 cup dry white wine
  • 6 cups warm chicken broth
  • 0.5 pound fresh asparagus, trimmed
  • 0.25 cup grated Parmesan cheese
  • 2 tablespoons truffle oil
  • 1 tablespoon milk, or as needed
Instructions:
  • In a large pan over medium heat, melt 1 tablespoon of butter with olive oil until sizzling. Sauté bell pepper, onion, and garlic until tender, about 2-3 minutes. Add the rice and stir well to coat, about 1-2 minutes.
  • Stir in the wine until absorbed. Pour 1 cup of broth, stirring until absorbed. Pour 1/2 cup of broth, stirring until absorbed. Repeat adding 1/2 cup of broth until all is used. Stir in asparagus with the final cup of broth. The stirring process should take about 15 to 20 minutes. The risotto should be tender but firm when done.
  • Mix in the Parmesan cheese, truffle oil, and the rest of the butter. Add milk to your liking for the desired creaminess. Cover and allow to sit for 3 to 5 minutes before serving. Enjoy!

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