claire freehafer

ingredients

• 1.5 c arborio rice
• 12 oz asparagus, tips removed, sliced diagonally (1 inch)
• 2 roma tomato, diced (½ inch)
• 2 yellow onions, finely diced
• ¼ cup parmesan cheese
• 10(?) c vegetable stock
• 4 tbsp garlic herb butter
• 1 tsp chili flakes
• 2 tbsp butter
• 4 tsp olive oil

instructions

1. heat a large drizzle of olive oil in a large pan over medium-high heat. add onion and cook, stirring, until softened, 2-3 minutes. add rice and 2 tbsp plain butter. cook, stirring, until rice is translucent, 1-2 minutes. reduce heat to medium.

2. add stock, ½ cup at a time, stirring after each addition. allow rice to absorb most of the liquid before adding more. continue until rice is al dente and creamy, about 30 minutes.

3. when risotto has cooked about 25 minutes, add tomato and asparagus to pan. cook, stirring, until veggies have softened, 5-7 minutes.

4. stir garlic herb butter and half the parmesan into risotto. season with salt and pepper. divide risotto between plates and sprinkle with remaining parmesan. garnish with chili flakes if desired.