Asparagus Risotto is a creamy Italian rice dish made with tender asparagus stalks, topped with lots of fresh parmesan and slow cooked for a creamy and flavorful side dish. It’s a tasty side dish, but add in proteins like chicken, fish, or steak and it makes a great main course! It’s perfect for spring when asparagus is in season.
Ingredients you need for asparagus risotto
- Arborio Rice: Arborio rice is a type of short-grain rice that is commonly used to make risotto. It has a high starch content, which gives it a creamy, velvety texture when slow-cooked with liquid.
- Fresh asparagus: Choose asparagus with light green spears that are firm and straight, the tips should be firm and smooth with no signs of flowering or seeding. Gently bend the asparagus near the bottom of the stem. Fresh asparagus breaks easily and cleanly, while older or woody asparagus is more difficult to break.
- vegetable broth: If you want this to be a vegetarian dish, be sure to use vegetable broth. If you’re not worried about this or don’t have one on hand, chicken broth works great too.
- White wine: Wine adds acidity, which helps balance out the richness of the butter and cheese, and also adds flavor to the dish. A dry white wine with a high acidity such as Sauvignon Blanc or Pinot Grigio are good options. If you’d rather skip the wine, just use broth instead.
- Parmesan cheese: Parmigiano-Reggiano has a nutty, slightly sweet flavor with a grainy texture that melts easily. This makes it an ideal cheese for adding flavor and texture to risotto. Finely grate the cheese and add at the end of cooking, stirring, until completely melted and incorporated into the risotto.
How to make risotto
- heat broth. Bring the broth to a simmer in a large saucepan and keep hot over low heat.
- sear. In a separate large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion and garlic and cook until soft and translucent, about 5 minutes.
- Add the arborio rice to the saucepan and stir until the grains are coated in the butter.
- broth and stir. Begin adding the warm broth one spoon at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and tender. Add the asparagus about halfway through this process.
- add cheese. When the rice is cooked, turn off the heat and stir in the Parmigiano-Reggiano cheese. Season with salt and pepper. Cover the pot and let the risotto sit for 1-2 minutes to allow the cheese to melt and the flavors to meld.
Tips for preparing risotto
Keep broth hot: The broth should always be hot when added to the rice. This helps maintain the rice’s cooking temperature and prevents it from becoming starchy or mushy.
Stir constantly: Constant stirring of the rice is key to achieving the creamy texture of the risotto. This helps loosen the starch from the rice and creates the characteristic creamy texture.
Gradually add the broth: Add the broth one spoon at a time, stirring constantly until the liquid is absorbed before adding the next ladle. This will help the rice cook evenly and absorb the liquid properly.
Don’t overcook the rice: The rice should be cooked until it’s al dente, or tender but al dente. Overcooking the rice can cause it to become mushy and lose its texture.
Add the cheese at the end: Add the grated Parmigiano-Reggiano cheese at the end of cooking, after removing the risotto from the heat. This will prevent the cheese from becoming stringy or lumpy.
Let the risotto sit: Before serving, let the risotto sit for a few minutes to allow the flavors to blend and the dish to thicken.
Asparagus risotto
Asparagus Risotto is a creamy Italian rice dish made with tender asparagus stalks, topped with lots of fresh parmesan and slow cooked for a creamy and flavorful side dish.
Servings: 6
Calories: 211kcal
- 4 cups vegetable broth
- 2 tablespoon unsalted butter
- 1/2 Middle Onion rolled
- 1/4 teaspoon Salt more to taste
- 2 cloves Garlic chopped
- 1/4 teaspoon black pepper
- 1 Cup arborio rice
- 1/2 Cup dry white wine
- 1/3 Cup freshly grated parmesan cheese
- 1 Middle lemon grated and juiced
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Pour broth into a medium saucepan and heat over low heat.
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Wash the asparagus and cut into bite-sized pieces. Put aside.
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Heat 1 tablespoon butter in a large, deep skillet over medium-high heat. Add onion cubes and sauté until translucent. Add the garlic and sauté for a further 1 minute. Season with salt and pepper.
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Add the rice to the pan and cook for another 2 minutes, until the rice is translucent and lightly toasted. Add the lemon juice and white wine and use a wooden spoon to scrape brown bits off the bottom of the pan.
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Pour the warm vegetable stock over the rice, covering the grains. Stir until absorbed. Repeat this step for about 20 minutes until the rice is soft and creamy. Halfway through the cooking time, add the asparagus and continue stirring.
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Add another ladleful of broth, along with the asparagus, remaining butter, and half of the Parmesan cheese. Stir well to combine and cream the risotto. Season with additional salt and pepper if needed.
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Sprinkle with the remaining cheese and serve warm. Enjoy!
Calories: 211kcal | Carbohydrates: 33G | Protein: 4G | Fat: 6G | Saturated Fatty Acids: 3G | Polyunsaturated fat: 0.3G | Monounsaturated fatty acids: 1G | Trans fats: 0.2G | Cholesterol: 15mg | Sodium: 824mg | Potassium: 94mg | Fiber: 2G | Sugar: 2G | Vitamin A: 503ie | Vitamin C: 11mg | Calcium: 62mg | Iron: 2mg
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Natalie Monson
I am a Registered Nutritionist, mother of 4, an avid food lover and a strong promoter of healthy habits. Here you’ll find lots of delicious fruit and veg-packed recipes, tips on how to get your kids to eat better and become intuitive eaters, and plenty of resources to feed your family.
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