Creamy Asparagus Risotto With Truffles & Beef Tenderloin | The Ultimate Summer Recipe!

*Creamy Asparagus Risotto With Truffles & Beef Tenderloin*
Craving a luxurious yet simple dinner that will impress everyone? This creamy asparagus risotto paired with beef tenderloin and finished with fresh summer truffles is exactly what you’re looking for! This elegant dish combines arborio rice, white wine, and Parmesan rind for deep flavor, balanced by the freshness of basil, shallots, and olive oil. Perfect for a summer evening or a gourmet dinner party, this recipe brings together classic Italian ingredients in a modern way.

*Ingredients*

_For the asparagus broth:_

– peel & ends of 24 asparagus spears
– 1 celery stalk
– 2 bay leaves
– 1 onion
– 8 cups water
– salt and pepper, to taste
– parmesan rind

_For the basil-asparagus purée:_

– ¼ cup asparagus broth
– 12 chopped asparagus spears (tips removed), blanched
– 1 handful of basil
– salt, to taste
– 4 tsp olive oil

_For the asparagus risotto:_

– 3 shallots, diced
– 1½ cups arborio rice
– ¼ cup olive oil
– 6 cups asparagus broth
– basil-asparagus purée
– ⅓ cup white wine
– ½ stick cold butter, cubed
– ½ cup grated parmesan
– salt and pepper, to taste
– asparagus tips (all), sliced lengthwise
– 12 chopped asparagus spears (tips removed)
– 6 oz beef tenderloin
– 2 summer truffles, sliced

1. For the asparagus broth, peel all 24 asparagus spears and snap off the ends and set the spears aside for later. Place the asparagus peels, end pieces, onion, celery and parmesan rind into a large pot with water and bring to a boil. Let simmer for 10 minutes.

2. Cut the tips off of the asparagus spears and set them aside for later.

3. Chop the remaining asparagus spears into small pieces. Set aside half for later. Blanch the remaining asparagus spears in the broth for 2 minutes, then drain them.

4. For the asparagus-basil purée, blend the blanched asparagus with the basil, salt, olive oil and asparagus broth until creamy, then set it aside for later.

5. For the risotto, sauté the shallots in olive oil until they’re translucent. Add the arborio rice and season with a pinch of salt. Lightly toast the rice.

6. Deglaze the pan with white wine and stir the mixture until all the liquid has evaporated. Slowly add in the warm asparagus broth, stirring constantly. Bring the rice to a gentle simmer, adding in more broth once the previous batch has been absorbed.

7. Once the risotto is almost finished, stir in the remaining chopped asparagus, basil-asparagus purée, butter, and Parmesan, then stir the mixture thoroughly.

8. Slice the asparagus tips in half lengthwise, then coat them in olive oil and season with salt & pepper.

9. Season the beef tenderloin with salt & pepper, then sear it in hot vegetable oil for 2–3 minutes per side. Remove the beef from the pan, let it cool briefly, then slice in half.

10. To serve, top the risotto with the coated asparagus tips, sliced beef tenderloin, and summer truffles.

__________________________________________

*Scrumdiddlyumptious brings you creative recipes & cooking hacks every day, so be sure to like, follow, and subscribe for inspiring new ideas. Home cooking has never been so easy, or so fun!*

💚 YouTube Memberships: https://www.youtube.com/scrumdiddlyumptious/join
💚 Facebook: https://www.facebook.com/scrumdiddlyumptiouscom
💚 Instagram: https://www.instagram.com/scrumdiddlyumptious_recipes
💚 TikTok: https://www.tiktok.com/@scrumdiddlyumptious.com
💚 Pinterest: https://www.pinterest.com/scrumdiddlyumptious
💚 Website: https://www.scrumdiddlyumptious.com

__________________________________________