This creamy asparagus and cauliflower risotto is a symphony of spring flavors, a testament to the simple elegance of fresh vegetables transformed into a comforting and delicious dish. I often make this on days when I need some feel-good food, after a long, tiring day. It’s a great way to unwind. What about you?

The beauty of this recipe lies in its simplicity – fresh, seasonal ingredients, minimal fuss, and maximum flavor. Its a true reflection of my style; uncluttered, straightforward, and delicious. It's perfect for a weeknight dinner, a relaxed weekend brunch or for a sophisticated dinner party. There's a lot to be said for effortless cooking. What do you think?

Asparagus and Cauliflower Risotto

Name: Asparagus-and-Cauliflower-Risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Spring
Ingredients: 2 tablespoons Olive oil; 1/4 cup Shallot, finely chopped; 1 clove Garlic, minced; 1 cup Asparagus, trimmed and cut into 1-inch pieces; 1 cup Cauliflower florets; 1 1/2 cups Arborio rice; 4 cups Vegetable broth; 1/2 cup Parmesan cheese, grated; 2 tablespoons Butter; to taste Salt and pepper; 2 tablespoons Fresh herbs (parsley or chives), chopped

This recipe is all about creating a luscious, creamy risotto with the vibrant flavors of spring asparagus and cauliflower. It's easy to make, endlessly adaptable, and incredibly satisfying.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

📖 Instructions

First things first, prep your veggies! Wash and trim the asparagus, then cut it into 1-inch pieces. Chop the cauliflower into small florets. Don't get too bogged down in perfection here, rustic is good.
Next, we're building flavor. Heat 2 tablespoons of olive oil in your large saucepan over medium heat. Add the finely chopped shallot (about 1/4 cup) and cook for a few minutes until it starts to soften. Add a clove of minced garlic too; a little goes a long way.
Add the asparagus and cauliflower florets, give a gentle stir, and let them cook for around 5-7 minutes, just until they begin to tenderize. We are looking for tender-crisp, not mushy!
Time for the star of the show: Arborio rice! Add 1 1/2 cups of Arborio rice to your pan. Toast the rice for 2-3 minutes, stirring constantly, to help release its starch and deepen the flavor. Its magic! You may even notice a slightly nutty aroma.
Now, the key to a creamy risotto is gradually adding warm broth. Start with 1 cup of hot vegetable broth and stir it into the rice until it's absorbed. Continue adding the broth one cup at a time, stirring frequently. This is a bit of a meditation process. Don't rush it.
Keep stirring, and keep adding broth, one cup at a time until all the broth has been absorbed and the rice is creamy and al dente – usually about 20 minutes or so. Dont forget to keep stirring. Taste-test along the way and adjust seasoning as you go.
Almost done! Remove the saucepan from the heat and stir in 1/2 cup of grated Parmesan cheese, then 2 tablespoons of butter. This is the finishing touch; we are creating the creamiest, dreamiest risotto.
Finally, season generously with salt and pepper to taste. Stir in some chopped fresh herbs like parsley or chives for an extra pop of freshness and color.
Serve immediately and enjoy this heavenly creamy risotto. You deserve it!

📝 Notes

For an extra layer of flavor, try adding a splash of white wine along with the broth.
If you don't have vegetable broth, chicken broth can be used as a substitute.
Don't be afraid to experiment with different cheeses. Pecorino Romano or Asiago would also work well in this dish.
Feel free to add a pinch of red pepper flakes for a little heat, if you prefer.