Truffle-Infused Risotto with Asparagus and Parmesan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A luxurious risotto made with Arborio rice, saffron, and fresh asparagus, finished with truffle oil and Parmesan for a decadent flavor. This Italian-inspired rice and grain recipe, ready in about 45 minutes, layers Arborio rice, onion, white wine into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large skillet, heat 30g butter over medium heat. Add 1 large diced onion and sauté for 3 minutes until softened. Add 300g Arborio rice and stir for 2 minutes.
  2. Step 2: Pour in 100ml white wine and stir until absorbed. Add 1L vegetable broth, 1 tbsp truffle oil, and a pinch of salt. Simmer for 18 minutes, stirring frequently, until rice is creamy.
  3. Step 3: Stir in 200g trimmed asparagus and 100g grated Parmesan. Cook for 2-3 minutes until asparagus is tender. Remove from heat and let rest for 5 minutes before serving.

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