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Asparagus Risotto Recipe

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Indulge in the rich, creamy flavors of this Asparagus Risotto Recipe, a springtime favorite featuring fresh asparagus, Arborio rice, and savory Parmesan. Perfectly balanced and deliciously comforting, this dish is ideal for weeknight dinners or elegant occasions. Packed with nutrients and vibrant flavor, it's a must-try for risotto lovers and vegetable enthusiasts alike.

Ingredients

Scale

  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces

  • 1 ½ cups Arborio rice

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable or chicken broth, warmed

  • 1 cup dry white wine

  • ½ cup grated Parmesan cheese

  • 2 tbsp unsalted butter

  • 2 tbsp olive oil

  • Salt and pepper to taste

  • Optional: zest of 1 lemon, chopped parsley for garnish

Instructions

  1. Prep the asparagus: Blanch asparagus in boiling water for 2-3 minutes, then shock in ice water. Drain and set aside.

  2. Sauté aromatics: In a large pan, heat olive oil and 1 tbsp butter. Sauté onion until translucent, then add garlic.

  3. Cook the rice: Add Arborio rice and toast for 1-2 minutes until edges become translucent.

  4. Deglaze: Pour in white wine and stir until absorbed.

  5. Add broth gradually: Stir in 1 ladle of warm broth at a time, allowing it to absorb before adding more. Stir frequently.

  6. Incorporate asparagus: After 15-18 minutes, when rice is almost al dente, stir in asparagus pieces.

  7. Finish the risotto: When rice is creamy and tender, stir in remaining butter, Parmesan, lemon zest (if using), and adjust seasoning.

  8. Serve: Garnish with parsley and additional Parmesan. Serve hot.

Notes

  • Use homemade broth for a richer flavor.

  • Stir consistently to achieve a creamy texture.

  • Add lemon zest or a squeeze of juice at the end for brightness.

Nutrition

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