Super Creamy Parmesan Risotto with Asparagus (No-Stir Method)

INGREDIENTS

• 1 1/2 cups Arborio rice
• 1 qt good quality chicken broth
• 1 cup white wine
• 2 tablespoons butter
• 3 medium cloves garlic grated on a microplane
• 3 small shallots finely minced or grated on a microplane
• 1 cup of sliced asparagus with the woody ends removed, ~5 stalks
• 3/4 cup heavy cream or more if necessary for extra creaminess
• 6 ounces finely grated parmesan
• zest of half a lemon
• 2 tbsp of freshly chopped chives or freshly chopped parsley
• Kosher salt and freshly ground black pepper

INSTRUCTIONS

1. Start with the butter in a shallow/sautee pan over med heat.
2. Once the butter is bubbling add in the garlic and shallots. Close with a lid and allow to sweat for 5 minutes ensuring you do not get any color on them.
3. Turn heat up and add in rice grains. Toast for ONLY 1 MINUTE.
4. Add in white wine and reduce about 2 minutes. Make sure to scrape the bottom of the pan (this is called deglazing) this lifts up all the flavor!
5. Pour in all of the chicken broth into the pan EXCEPT ONE CUP. Reserve that one cup for later. Give everything a good stir and increase the heat to high until simmering. Stir rice once more reduce heat to the lowest it can go and cover.
6. Continue cooking without peeking for 10 minutes.
7. Remove the lid and stir once. Replace the lid and continue cooking until the rice is al dente, about 10 more minutes.
8. Remove the lid, add the final cup of broth and the asparagus. Stir ensuring that the risotto gets nice and creamy. This will be just enough time for the asparagus to be perfectly cooked.
9. Turn of the heat, add in heavy whipping cream, lemon zest, Parmesan and chives. Stir and SERVE IMMEDIATELY.

NOTES