Valentine’s Day is tomorrow – do you have any special plans? Maybe a romantic dinner or perhaps a night on the town with friends?
We don’t have plans yet, but it will probably be dinner at home and discussing activities for our upcoming trip to Europe.. and maybe a Redbox movie and some chocolate dipped strawberries for dessert
If you’re like me and you are planning a mellow night at home (or if you want to impress your date) this risotto recipe is for you!
This dish starts off with wine – and that mean the rest of the bottle is left to be enjoyed with dinner or while you are cooking it. There’s only a few ingredients and not much prep time, so you can relax in the kitchen and stir away with your valentine there to keep you company. But I think my favorite part about it is the truffle oil. If risotto alone wasn’t decadent enough for you – the truffle oil puts it over the top.
I like to eat risotto as a meal on its own (okay sometimes I pair it with a salad) but this would go well with chicken or a steak if you’re wanting to make this as a side instead.
- 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)
- 10 oz 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
- Heat broth in medium sized saucepan and keep warm over low heat. Melt 2 Tbsp of butter in a large saucepan. Add onion and cook over medium heat until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- Add rice to onion, cook 1 to 2 minutes. Pour in wine and cook, stirring constantly until wine has been absorbed by the rice. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed. With the last addition of broth, stir in asparagus and thyme. Cook until the rice is tender, but still firm to the bite, about 15 to 20 minutes.
- During the last minutes of cooking, stir in the white truffle oil, ¾ cup Parmesan and salt to taste. Serve with remaining grated Parmesan.