Asparagus Risotto Recipe

There's something undeniably comforting about the creamy richness of a well-made risotto — and when it's infused with tender, vibrant green asparagus, it becomes a celebration of spring in every bite. This Asparagus Risotto is warm, velvety, and dotted with fresh asparagus spears that retain just the right amount of crunch.

I first made this recipe on a chilly April evening when I spotted a beautiful bunch of asparagus at the farmers’ market. Since then, it's become my go-to dish for cozy weeknights or an easy, elegant dinner with friends.

The best part? It’s surprisingly easy to make, requires just a few basic ingredients, and feels like something you’d order at a fancy restaurant. Let’s dive into why you’re going to love it.

Why You’ll Love This Asparagus Risotto

Whether you’re a risotto rookie or a seasoned pro, this dish has all the makings of a new weeknight favorite. Here’s what sets this asparagus risotto apart:

This risotto is quick and weeknight-friendly. While risotto might sound labor-intensive, it actually comes together in about 35 minutes. You’ll spend most of that time stirring gently — which honestly can feel meditative after a busy day.

It’s fresh and seasonal. Asparagus is the star here, and its crisp-tender texture adds a lovely contrast to the creamy rice. You can also swap in other veggies depending on what’s in season.

This recipe is budget-friendly and uses pantry staples. Arborio rice, onion, broth, and parmesan are likely already in your kitchen. Add a bunch of asparagus and you're set.

It’s also impressively versatile. Serve it as a vegetarian main dish, a side to roast chicken or fish, or even as a starter for a dinner party. It holds its own in any role.

With just a handful of ingredients and a simple method, this risotto delivers big on both flavor and texture. Let’s take a closer look at the ingredients you’ll need.

Ingredient Notes

The beauty of this risotto lies in its simplicity. With just a few ingredients, each one plays a starring role in flavor and texture.

Arborio rice is essential for risotto. This short-grain Italian rice has a high starch content that gives risotto its signature creaminess. Don’t substitute with long-grain rice — it won’t yield the same luxurious texture.

Asparagus, of course, is the showstopper. Choose firm, bright green stalks with tightly closed tips. Trim the woody ends and cut the spears into bite-sized pieces, reserving the tips to add in later for perfect texture.

Shallots or yellow onion form the aromatic base. Their subtle sweetness complements the asparagus without overpowering it. Dice them finely so they melt into the risotto as it cooks.

Dry white wine adds a bright acidity that balances the creaminess of the dish. Choose something you’d actually enjoy drinking, like a Sauvignon Blanc or Pinot Grigio.

Vegetable broth is used to gradually cook the rice, infusing it with savory depth. Warm it before you begin — adding hot broth keeps the cooking process smooth and even.

You’ll also need a wide, heavy-bottomed skillet or Dutch oven, a ladle for adding broth, and a bit of patience — stirring the risotto is key to that creamy finish.

How to Make This Asparagus Risotto

Cooking this asparagus risotto is straightforward, and once you master the basic steps, you’ll be able to whip it up anytime.

Start by heating your vegetable broth in a saucepan over low heat. You want it to be hot but not boiling — this helps the risotto cook evenly without sudden temperature drops.

In a large skillet, heat a splash of olive oil and a knob of butter over medium heat. Add your finely chopped shallots and a pinch of salt. Cook until they’re soft and translucent, about 3-4 minutes, stirring occasionally to prevent browning.

Add the arborio rice and toast it for 1-2 minutes, stirring constantly. This step coats each grain in oil and butter, adding a subtle nutty flavor and preparing the rice to absorb the broth.

Next, pour in your white wine and stir until it's completely absorbed. This is the point where the risotto starts to smell amazing — slightly tangy, with the sweet aroma of wine and onions.

Begin adding the warm broth one ladleful at a time. Stir gently and often, waiting until most of the liquid is absorbed before adding more. This process should take about 20 minutes. Halfway through, add the chopped asparagus stalks (not the tips — those go in later so they don’t overcook).

When the rice is al dente and the texture is creamy, stir in the asparagus tips, a pat of butter, and a generous handful of grated parmesan cheese. Let it rest for 2 minutes with the lid on to melt everything together.

Altogether, the process should take about 35 minutes from start to finish. The final risotto should be creamy but not soupy, with tender rice and perfectly cooked asparagus.

Storage Options

Leftover risotto stores surprisingly well, though it’s best eaten fresh. If you do have extra, here’s how to keep it:

Transfer cooled risotto to an airtight container and refrigerate. It’ll keep for up to 3 days. The texture will thicken, but the flavor stays delicious.

For freezing, place in individual freezer-safe containers and store for up to 1 month. Thaw overnight in the fridge before reheating.

To reheat, place risotto in a saucepan with a splash of broth or water. Warm over low heat, stirring often, until heated through and creamy again. You can also microwave it in short bursts, stirring in between.

Variations and Substitutions

One of the best things about risotto is its adaptability. Once you know the method, you can easily customize it to suit your taste or ingredients on hand.

Swap out the asparagus for other spring vegetables like peas, zucchini, or broccolini. Just add them toward the end of cooking so they stay bright and fresh.

If you’re not vegetarian, stir in some crisped pancetta or chopped cooked shrimp for an extra hit of protein and flavor.

Add a pop of brightness with lemon zest or a splash of lemon juice stirred in right before serving. It really brings the dish to life.

Use chicken broth instead of vegetable broth if you don’t need to keep it vegetarian — it adds a slightly richer flavor.

For a dairy-free version, skip the cheese and butter and finish with a drizzle of olive oil and some nutritional yeast for that cheesy umami flavor.

Don’t be afraid to make this risotto your own. Once you get the hang of the rhythm — stir, ladle, stir — the possibilities are endless.

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