Description
This creamy Asparagus Risotto recipe is a perfect way to enjoy fresh spring asparagus. Made with arborio rice, Parmesan cheese, and a splash of white wine, it’s a comforting and flavorful dish that’s perfect for a light dinner or an elegant side. Rich, velvety, and infused with the earthy freshness of asparagus, this risotto is both impressive and easy to prepare.
Ingredients
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
1 ½ cups arborio rice
1 small onion, finely chopped
2 garlic cloves, minced
4 cups vegetable broth, warmed
½ cup dry white wine
½ cup grated Parmesan cheese
2 tbsp olive oil
2 tbsp unsalted butter
Salt and pepper to taste
Optional: lemon zest for garnish
Instructions
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In a saucepan, warm the vegetable broth and keep it over low heat.
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In a large skillet or pot, heat olive oil and 1 tbsp butter over medium heat. Sauté onion and garlic until translucent.
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Add arborio rice and cook for 1-2 minutes, stirring to coat the rice.
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Pour in the white wine and stir until absorbed.
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Add warm broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
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After 10 minutes, add asparagus and continue adding broth and stirring.
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Cook for about 18-20 minutes total, until rice is creamy and tender.
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Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
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Serve warm, garnished with lemon zest if desired.
Notes
Use fresh, in-season asparagus for the best flavor.
Stir constantly to create a creamy texture.
You can substitute vegetable broth with chicken broth if not vegetarian.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 580mg