Creating a delicious Asparagus Risotto is straightforward if you follow these simple steps:

1. Prepare the Broth: In a saucepan, bring the vegetable or chicken broth to a simmer. Keep it warm on low heat.
2. Cook the Asparagus: In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 3-4 minutes until tender. Remove and set aside.
3. Sauté Onion and Garlic: In the same skillet, add the remaining olive oil and the butter. Sauté the onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
4. Toast the Rice: Add the Arborio rice to the skillet and cook, stirring for 2-3 minutes until the rice is lightly toasted and translucent.
5. Add the Wine: Pour in the dry white wine. Stir frequently until the wine is fully absorbed.
6. Gradually Add Broth: Begin adding the warm broth, one ladle at a time. Stir frequently, allowing each ladle to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is al dente.
7. Incorporate the Asparagus: During the last few minutes of cooking, add the sautéed asparagus to the risotto.
8. Finalize the Dish: Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
9. Serve: Let the risotto sit for a minute to thicken before serving.
10. Garnish: Top with chopped fresh parsley for an elegant touch.

By following these steps, you’ll create an Asparagus Risotto that is both creamy and rich, perfect for any spring occasion.