A creamy and flavorful risotto featuring fresh asparagus and aromatic herbs, perfect for a comforting meal.
Trim the tough ends from the asparagus and discard them.
Use a sharp knife to make clean cuts for the asparagus.
Cut the asparagus tips and set them aside. Chop the stalks into small pieces.
Keep the tips separate as they will be added later for texture.
In a blender, puree half of the chopped asparagus stalks with 1 cup of chicken broth until smooth. Set aside.
Blending the asparagus creates a creamy base for the risotto.
In a saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Stir frequently to prevent the onion from browning.
Add the arborio rice to the saucepan and stir to coat with the butter. Cook for 1 minute.
Toasting the rice enhances its flavor.
Pour in the white wine and cook, stirring, until it is mostly absorbed.
Use a dry white wine for the best flavor.
Add the chicken broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
Stirring frequently helps release the rice's starch, creating a creamy texture.
Add the reserved asparagus tips and the remaining chopped stalks. Cook until tender.
Adding the asparagus tips at this stage keeps them slightly crisp.
Stir in the asparagus puree and cook until heated through.
The puree adds a vibrant green color to the dish.
Mix in the Parmesan cheese and cream. Season with salt and pepper to taste.
Adjust the seasoning gradually to avoid over-salting.
Serve the risotto immediately, garnished with a sprig of rosemary if desired.
Serve hot to enjoy the creamy texture at its best.
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