Name: Asparagus and Truffle Risotto
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Butter, divided - 3 tablespoons; Olive oil - 1 tablespoon; Butter - 2 tablespoons; Green bell pepper, diced - 1 medium; Chopped onion - ½ cup; Garlic, minced - 2 cloves; Arborio rice - 2 cups; Dry white wine - ½ cup; Warm chicken broth - 6 cups; Fresh asparagus, trimmed - ½ pound; Grated Parmesan cheese - ¼ cup; Truffle oil - 2 tablespoons; Milk, or as needed - 1 tablespoon

Ingredients for - Asparagus and Truffle Risotto

1. Butter, divided 3 tablespoons

2. Olive oil 1 tablespoon

3. Butter 2 tablespoons

4. Green bell pepper, diced 1 medium

5. Chopped onion ½ cup

6. Garlic, minced 2 cloves

7. Arborio rice 2 cups

8. Dry white wine ½ cup

9. Warm chicken broth 6 cups

10. Fresh asparagus, trimmed ½ pound

11. Grated Parmesan cheese ¼ cup

12. Truffle oil 2 tablespoons

13. Milk, or as needed 1 tablespoon

How to cook deliciously - Asparagus and Truffle Risotto

1 . Stage

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 . Stage

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 . Stage

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.