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Asparagus Risotto

Creamy asparagus risotto with tender spears and al dente rice in close up
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A comforting and elegant spring dish where Arborio rice is toasted and slowly simmered to a creamy perfection with fresh asparagus, white wine, Parmesan, and lemon. This one-pot wonder is surprisingly simple to make and delivers restaurant-quality results at home.

Ingredients

Scale
  • 1 lb fresh asparagus, woody ends trimmed
  • 4 cups low-sodium chicken or vegetable broth, kept warm
  • 2 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine (like Sauvignon Blanc)
  • 0.5 cup freshly grated Parmesan cheese, plus more for serving
  • Zest and juice of 0.5 a lemon
  • Salt and freshly ground black pepper to taste
  • Optional garnish: Fresh parsley or chives, chopped

Instructions

  1. Prep the asparagus by cutting stalks into 1-inch pieces, separating the tougher ends from the tender tips.
  2. Blanch the asparagus tips in boiling salted water for 60-90 seconds, then transfer to ice water. Drain and set aside.
  3. In a large, heavy-bottomed pot, heat 1 tbsp butter and the olive oil over medium heat. Add the diced onion with a pinch of salt and cook until soft, about 5-7 minutes. Add garlic and cook for 1 more minute.
  4. Add the Arborio rice to the pot. Toast, stirring constantly, for 2-3 minutes until the grains are slightly translucent and nutty.
  5. Pour in the white wine and stir continuously until fully absorbed.
  6. Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next.
  7. After about 15 minutes of adding broth, stir in the chopped asparagus stalks (not the blanched tips). Continue adding broth and stirring until the rice is al dente and creamy, about 25-30 minutes total.
  8. Remove the pot from the heat. Stir in the remaining 1 tbsp butter, grated Parmesan, lemon zest, and lemon juice.
  9. Gently fold in the reserved blanched asparagus tips. Taste and season with salt and pepper. Let rest for 2 minutes before serving with extra Parmesan.

Notes

Always use warm broth to prevent the rice from cooking unevenly. The risotto is best served immediately, but leftovers can be reheated gently on the stovetop with a splash of broth or water. For a vegan version, use vegetable broth, olive oil instead of butter, and a vegan Parmesan alternative.

Nutrition

Find it online: https://www.homestyletable.com/asparagus-risotto/