Whether you're hosting a springtime brunch, a cozy family dinner, or a sophisticated dinner party, this asparagus risotto recipe is a crowd-pleaser.
Its vibrant colors and fresh flavors make it an ideal choice for celebrating the arrival of spring or any special occasion.
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Picture this: creamy Arborio rice infused with the delicate essence of asparagus spears, coming together in a combination of flavors that dance on your palate.
Whether you're planning a laid-back family dinner or an elegant meal with friends, this asparagus risotto recipe is guaranteed to steal the show.
Its vibrant hues and taste make it a true standout.
Enjoy this asparagus risotto as a hearty lunch or a satisfying dinner—it's perfect for any time of day.
But wait, it gets even better. This recipe is just perfect for meal prep!
Spend a little time in the kitchen on the weekend, whip up a batch of this delicious asparagus risotto recipe, and portion it out for easy grab-and-go meals throughout the week.
What is Risotto?
Risotto, a classic Italian dish, is a creamy rice preparation renowned for its versatility and rich flavors.
Varieties like risotto al limone (lemon risotto), risotto zafferano (saffron risotto), and risotto ai funghi (mushroom risotto) showcase its adaptability to different ingredients.
Whether you're cooking risotto for one or preparing a tomato and mascarpone risotto for a crowd, its hallmark is the process of slowly adding broth to rice until it reaches a creamy consistency.
This method yields a comforting, satisfying dish that's perfect for any occasion.
What type of rice is best for risotto?
When it comes to risotto, Arborio rice stands out as the preferred option due to its rich starch content, facilitating the creation of the dish's signature creamy texture.
Carnaroli rice, boasting a similar starch profile but featuring slightly longer grains, offers a touch of firmness, providing a delightful al dente finish.
Vialone Nano rice, with its smaller grains, absorbs liquid more slowly, resulting in a creamier yet slightly less dense risotto.
Why You'll Love This Recipe
- This asparagus risotto recipe is the ultimate comfort food.
- Making asparagus risotto is a lot easier than you might think.
- Budget friendly.
- Asparagus adds a unique, earthy flavor to the creamy richness of risotto, creating a delicious and satisfying dish.
Cost To Make
Estimated cost = $3.70 or $0.92 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Asparagus: For this recipe, you could use fresh asparagus, or canned asparagus if you can’t get fresh. If using canned asparagus, make sure you drain your asparagus first before use.
- Butter
- Brown Onion
- Arborio Rice
- White Wine
- Stock: Chicken stock or vegetable stock. Make sure your stock is slightly heated when using. This will help to cook the risotto better.
- Parmesan Cheese
- Salt and Pepper
- Fresh Parsley Leaves: To garnish.
Instructions
This recipe for asparagus risotto serves 4. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Wash and trim your asparagus. Then cut asparagus into small strips, about 2 – 3 cm (0.78 inch – 1.18 inch) long. Set aside.
Step Two: In a wide medium sized saucepan, saute 2 tablespoons of butter, and chopped onion, over medium heat, until the onions are lightly browned.
Step Three: Add the cut fresh asparagus and cook for a further 1 to 2 minutes. Do not add if you are using canned asparagus.
If you are using canned asparagus, do not add it now. Instead add the canned asparagus when you add the parmesan cheese. This is because canned asparagus is typically softer than fresh asparagus.
If you add it in this step you will find that by the time the rice is cooked the asparagus will have broken up and become mushy.
Step Four: Mix through the arborio rice and saute until lightly golden brown. This should take about 1 to 2 minutes.
Step Five: Next, add the white wine and cook until almost all the liquid is gone from the saucepan.
Step Six: Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
Step Seven: Repeat until all the stock has been used up and the rice is soft and tender.
Step Eight: Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.
Step Nine: Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Tips for Success
- Keep your broth or stock hot in a separate pot while making risotto. Adding hot liquid to the rice helps maintain a consistent temperature throughout the cooking process, resulting in a creamier and more evenly cooked risotto.
- Add the hot broth to the rice gradually, about ½ cup at a time, stirring until absorbed before adding more. This slow addition allows the rice to cook evenly and absorb the flavors of the broth without becoming mushy.
- Stir the risotto continuously as it cooks. This releases the starch from the rice, creating the creamy texture that is characteristic of risotto. It also helps prevent the rice from sticking to the bottom of the pan and ensures even cooking.
Substitutions / Variations
- Add some thawed frozen peas towards the end of cooking the risotto. The sweetness of the peas complements the earthy flavor of the asparagus, creating a vibrant and colorful dish. Finish with a sprinkle of grated Parmesan cheese and cracked black pepper.
- Add a bright citrus flavor to your risotto by stirring in freshly grated lemon zest and a squeeze of lemon juice towards the end of cooking. Garnish with additional lemon zest and chopped chives for a refreshing twist.
Serving Suggestions
- Serve the asparagus risotto in individual bowls, garnished with freshly grated Parmesan cheese and a sprinkle of lemon zest. The lemon zest adds brightness to the dish, complementing the earthy flavor of the asparagus.
- For a protein-rich option, grill large shrimp and place them on top of each serving of asparagus risotto. The smoky, charred flavor of the shrimp pairs beautifully with the creamy risotto and adds a touch of elegance to the dish.
- Roast cherry tomatoes until they burst and caramelize, then spoon them over the asparagus risotto just before serving. The sweetness and acidity of the tomatoes balance the creamy risotto and add a pop of color and freshness to the dish.
Storage
This risotto with asparagus recipe can be stored in the fridge in an airtight container for up to 2 to 3 days.
FAQ
Asparagus risotto typically includes Arborio rice, asparagus spears, onions, garlic, vegetable broth, Parmesan cheese, butter, white wine, salt, and pepper.
To enhance risotto's flavor, consider adding ingredients like fresh herbs (such as thyme or parsley), lemon zest, mushrooms, pancetta, roasted garlic, or a splash of balsamic vinegar.
About 50 grams (1.76 ounces) of uncooked rice per person is a common serving size for risotto. Adjust the quantity based on appetite and whether the risotto will be served as a main dish or a side.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Asparagus Risotto Recipe
Ingredients
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 80 grams (2.82 ounces) asparagus fresh or canned
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750ml/grams, 26.45 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- Salt and pepper to taste
Instructions
- Wash and trim your asparagus. Then cut asparagus into small strips, about 2 – 3 cm (0.78 inch – 1.18 inch) long. Set aside.
- In a wide medium sized saucepan, saute 2 tablespoons of butter, and chopped onion, over medium heat, until the onions are lightly browned.
- Add the cut fresh asparagus and cook for a further 1 to 2 minutes. Do not add if you are using canned asparagus. See note 1.
- Mix through the arborio rice and saute until lightly golden brown. This should take about 1 to 2 minutes.
- Next, add the white wine and cook until almost all the liquid is gone from the saucepan.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
- Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Notes
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Regularly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
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