Creamy Risotto with Asparagus and Truffles

Ingredients 0/13

Step 1

Melt a tablespoon of butter and a drizzle of olive oil in a large pan over medium heat. Toss in the bell pepper, onion, and garlic, and cook them until they soften, about 2 to 3 minutes. Add the rice and give it a good stir so every grain is coated with the buttery mixture, cooking for another minute or two. Pour in the wine and stir until it’s mostly absorbed.

Step 2

Now, begin adding the broth little by little—start with a cup, stirring until the liquid is soaked up, then switch to half-cup increments. Keep stirring and adding broth until the rice is tender but still has a bit of bite, which should take around 15 to 20 minutes total. When you add the last cup of broth, toss in the asparagus so it cooks gently with the rice.

Step 3

Once the rice is perfectly cooked, stir in the Parmesan, truffle oil, and the remaining butter. If you want it creamier, pour in a splash of milk to your liking. Cover the pan and let everything rest for a few minutes before serving.