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Asparagus Risotto Recipe

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This creamy asparagus risotto recipe combines arborio rice, fresh asparagus, and parmesan for a flavorful, hearty, and elegant dish. Great for vegetarian meals and spring dinners. Master the art of making risotto with simple steps and rich taste.

Ingredients

Scale

  • 1 cup Arborio rice

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

  • 1 small onion, finely chopped

  • 2 garlic cloves, minced

  • 4 cups vegetable broth (kept warm)

  • 1/2 cup dry white wine

  • 1/2 cup grated Parmesan cheese

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • Salt and black pepper to taste

Instructions

  1. In a large saucepan, heat olive oil and sauté the onion until translucent.

  2. Add garlic and cook for 1 minute.

  3. Stir in the Arborio rice and cook for 2 minutes, coating the grains.

  4. Add the wine, stirring until absorbed.

  5. Gradually add warm broth one ladle at a time, stirring constantly until absorbed before adding more.

  6. After 15 minutes, add asparagus and continue cooking for 8–10 minutes until rice is tender and asparagus is cooked.

  7. Stir in butter, Parmesan cheese, salt, and pepper.

  8. Serve immediately, garnished with extra Parmesan.

Notes

  • Stir constantly to prevent burning and ensure creaminess.

  • Use freshly grated Parmesan for best flavor.

  • Can substitute chicken broth for a non-vegetarian version.

  • Add a squeeze of lemon juice for brightness.

Nutrition

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