Make Short Rib and Asparagus Risotto with Mozzarella-Stuffed Nectarines

Recipe Name: Short Rib and Asparagus Risotto with Mozzarella-Stuffed Nectarines

Ingredients:
- 1 lb short rib
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup Arborio rice
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef or vegetable broth
- 1/2 cup grated mozzarella cheese
- 4 ripe nectarines, halved and pitted
- Salt and pepper to taste
- Olive oil

Instructions:

1. Preheat the oven to 350°F (180°C).

2. Season the short rib with salt and pepper. In a large oven-safe pot or Dutch oven, heat some olive oil over medium-high heat. Sear the short rib on all sides until browned, about 3-4 minutes per side. Remove the short rib from the pot and set aside.

3. In the same pot, add a little more olive oil if needed. Add the diced onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.

4. Stir in the Arborio rice and cook for another 2 minutes, stirring constantly to toast the rice.

5. Pour in the beef or vegetable broth, stirring to deglaze the bottom of the pot. Add the short rib back into the pot. Cover and transfer to the preheated oven. Cook for 2 hours, or until the short rib is tender and easily shreds.

6. While the short rib is cooking, prepare the mozzarella-stuffed nectarines. Fill each nectarine half with grated mozzarella cheese. Place on a baking sheet and bake in the oven for 15-20 minutes, or until the cheese is melted and bubbly.

7. Once the short rib is done, remove it from the pot and shred the meat using two forks. Return the shredded meat to the pot and stir in the asparagus pieces. Cover and let it sit for 5 minutes to allow the asparagus to cook slightly.

8. Serve the short rib and asparagus risotto in bowls, topping each serving with a mozzarella-stuffed nectarine half. Enjoy your delicious and comforting meal!