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Truffle Oil & Asparagus Risotto


Preparation: 30 minutes  /  Cooking: 30 minutes


  • 6-8 cups vegetable broth
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups arborio rice
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 280g Asparagus spears, cut into 1-inch pieces (about 2 cups)
  • 1 tsp fresh thyme, chopped
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 ½ tbsp white truffle oil
  • Salt


Step 1:
Step 2:
Step 3:
Step 4:

  1. Heat broth in medium sized saucepan and keep warm over low heat.
  2. Melt 2 Tbsp of butter in a large saucepan.
  3. Add onion and cook over medium heat until translucent, about 5 minutes.
  4. Stir in garlic and cook until fragrant, about 30 seconds.
  5. Add rice to onion, cook 1 to 2 minutes.
  6. Pour in wine and cook, stirring constantly until wine has been absorbed by the rice.
  7. Add a few ladles of broth, just enough to barely cover rice.
  8. Cook over medium heat until broth has been absorbed.
  9. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed.
  10. Cook until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
  11. With the last addition of broth, stir in asparagus and thyme.
  12. During the last minutes of cooking, stir in the white truffle oil, ¾ cup Parmesan and salt to taste.
  13. Serve with remaining grated Parmesan.

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