Velvety Japanese Miso-Infused Risotto with Sesame-Glazed Asparagus

Ingredients

• 1 cups Arborio rice
• 4 cups vegetable stock
• 2 tablespoons white miso paste
• 1 cup dry white wine
• 1 cup Parmesan cheese, grated
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped

1. 01
   In a large saucepan, heat the vegetable stock over low heat and keep it warm.
2. 02
   In a separate heavy-bottomed pot, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 3 minutes.
3. 03
   Add the Arborio rice to the pot with the onion and garlic, stirring constantly for 2 minutes until the rice is lightly toasted.
4. 04
   Pour in the white wine and stir until it is mostly absorbed by the rice.
5. 05
   Begin adding the warm vegetable stock one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next.
6. 06
   After about 20 minutes, when the rice is creamy and al dente, stir in the miso paste and grated Parmesan cheese until well combined.
7. 07
   For the asparagus, heat sesame oil in a skillet over medium-high heat. Add asparagus and soy sauce, sautéing for 5-6 minutes until tender-crisp and glazed.
8. 08
   Serve the risotto immediately, topped with sesame-glazed asparagus.