Creamy Asparagus Risotto

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩‍🍳✨

Prepare the broth. Bring the water to a boil, add the bouillon and cook over medium heat until dissolved, or use ready-made broth

Chop the onion. Peel the onion and chop it finely

Chop the asparagus. Trim the asparagus, set the tips aside, and cut the rest into small pieces

Saute the onion. Heat the olive oil in a pot, add the onion and saute over medium heat for about 3 minutes until softened

Saute the asparagus. Add the chopped asparagus and saute over medium heat for another about 2 minutes

Saute the rice. Add the rice and saute over medium heat for about 1 minute

Add the broth. Gradually pour in the hot broth in two additions, letting the liquid absorb each time, and cook over medium heat while stirring constantly for about 14 minutes

Add the asparagus tips. Add the asparagus tips and cook over low heat for another about 3 minutes

Finish with butter and Parmesan, serve. Remove from the heat, add the butter and Parmesan and stir until the risotto becomes creamy, then serve immediately 🍽️✨