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Asparagus Risotto Recipe

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This creamy Asparagus Risotto recipe brings out the best of fresh asparagus with a rich, buttery risotto base. Perfect for spring, it's a comforting yet elegant dish that highlights tender asparagus and creamy Arborio rice. Ideal as a main course or a side dish for special dinners or everyday meals.

Ingredients

Scale

  • 1 cup Arborio rice

  • 1 bunch asparagus, trimmed and cut into 1-inch pieces

  • 4 cups vegetable broth (kept warm)

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1/2 cup dry white wine

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1/2 cup Parmesan cheese, grated

  • Salt and pepper to taste

  • Lemon zest (optional for garnish)

Instructions

  • In a large saucepan, heat olive oil and 1 tablespoon butter over medium heat.

  • Sauté the onion until translucent, about 3 minutes. Add garlic and cook for another minute.

  • Stir in Arborio rice, cooking for 1-2 minutes until slightly toasted.

  • Pour in white wine, stirring constantly until absorbed.

  • Begin adding the warm vegetable broth one ladle at a time, stirring and allowing each addition to absorb before adding the next.

  • After about 10 minutes, stir in the asparagus pieces.

  • Continue adding broth and stirring until rice is creamy and tender, about 20 minutes total.

  • Remove from heat, stir in remaining butter and Parmesan cheese.

  • Season with salt, pepper, and garnish with lemon zest if desired.

 

  • Serve immediately.

Notes

  • Use fresh, tender asparagus for the best flavor.

  • Stirring frequently helps release the rice’s starch, making the risotto creamy.

  • Can substitute vegetable broth with chicken broth if preferred.

  • For a vegan version, use dairy-free butter and omit Parmesan or substitute with vegan cheese.

Nutrition

Find it online: https://katyrecipes.com/asparagus-risotto-recipe/