Gluten-Free Risotto with Asparagus and Parmesan

Instructions

1. 1Snap off the tough woody ends of the about 450 g asparagus. Cut the tender asparagus spears into 2.54 cm pieces. Set aside.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1/2 medium onion and cook, stirring occasionally, until it is softened and translucent, about 5 minutes.
3. 3Add the 2 cloves of garlic to the pot and cook, stirring constantly, until you can smell its fragrance, about 1 minute. Do not let the garlic brown.
4. 4Add the 1 cup of Arborio rice to the pot. Stir constantly for 1 minute to toast the rice grains lightly. This helps the rice absorb liquid evenly.
5. 5Pour in the 1/2 cup of dry white wine. Cook, stirring constantly, until the wine has been completely absorbed by the rice, about 2 minutes. This process cooks off the alcohol and adds flavor.
6. 6Begin adding the 4 cups of chicken broth, 1/2 cup at a time. Stir the rice constantly after each addition until the liquid is almost completely absorbed before adding the next 1/2 cup of broth. Continue this process, stirring constantly, until the rice is creamy and cooked through but still has a slight bite (al dente), which should take about 20-25 minutes.
7. 7Add the prepared 2.54 cm pieces of asparagus to the pot during the last 5 minutes of cooking the rice. Stir them in to allow them to cook until tender-crisp.
8. 8Remove the pot from the heat. Stir in the 1/2 cup of grated Parmesan cheese and the 2 tablespoons of butter until the cheese is melted and the butter is incorporated, creating a creamy texture. Season with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to your liking.
9. 9Serve the risotto immediately while it is hot and creamy.

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