Asparagus risotto is a creamy and comforting dish that highlights the freshness of spring vegetables. This recipe is simple yet elegant, perfect for a weeknight dinner or a special occasion. With tender asparagus, flavorful broth, and a touch of Parmesan, it is satisfying and full of fresh flavors. You can easily customize it to suit your taste or dietary preferences.

Ingredients Needed

1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 ½ cups Arborio rice
1 small onion, finely chopped
3 garlic cloves, minced
4 cups vegetable or chicken broth, kept warm
½ cup dry white wine
3 tablespoons olive oil
2 tablespoons unsalted butter
½ cup grated Parmesan cheese
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped for garnish
Optional: lemon zest for extra brightness

Step by Step Instructions for Asparagus Risotto Recipe

Prepare the Asparagus

Wash and trim the asparagus, then cut into 2-inch pieces. Blanch the asparagus in boiling water for 2 to 3 minutes until tender-crisp. Drain and set aside.

Saute the Aromatics

Heat olive oil in a pan over medium heat. Cook onion 4 minutes until soft, then add garlic and cook 1 minute.

Toast the Rice

Add Arborio rice to the pan and stir to coat it in the oil and aromatics. Toast the rice for 1 to 2 minutes. This step helps the rice absorb flavors and develop a creamy texture.

Deglaze with Wine

Pour in the white wine and stir constantly until the liquid is mostly absorbed. This adds depth and a subtle tang to the risotto.

Cook the Risotto

Add warm broth gradually, one ladle at a time, stirring constantly. Cook 18–20 minutes until rice is tender but slightly firm.

Incorporate the Asparagus and Cheese

Stir in blanched asparagus and butter when rice is almost done. Remove from heat and mix in Parmesan. Season with salt and pepper.

Serve the Risotto

Spoon the risotto onto plates or into shallow bowls. Garnish with chopped parsley and a little lemon zest if desired. Serve immediately for the best creamy texture.

Tips for Customizing Your Risotto

Asparagus risotto is very versatile. For a richer taste, add an extra tablespoon of butter or a splash of cream at the end. You can substitute the Parmesan with Pecorino Romano or a vegan cheese alternative. Try adding peas, spinach, or mushrooms to introduce more vegetables. For a protein boost, stir in cooked chicken, shrimp, or scallops. Lemon zest or a squeeze of fresh lemon juice brightens the flavors beautifully. Always stir the risotto frequently to release the rice’s starch for a naturally creamy texture.

Nutritional Information

One serving of asparagus risotto contains approximately 320 calories. It provides around 9 grams of protein, 10 grams of fat, and 45 grams of carbohydrates. The dish is rich in vitamins A, C, and K from the asparagus, and offers minerals such as calcium and iron from the Parmesan. Using olive oil and moderate butter keeps the fat content healthy, while the Arborio rice provides sustained energy. This risotto is a balanced and nourishing option for lunch or dinner.

Serving Suggestions

Serve asparagus risotto as a main vegetarian dish or alongside grilled chicken, fish, or roasted meats. It pairs beautifully with a crisp green salad or garlic bread for a complete meal. For a festive presentation, drizzle a little olive oil on top or sprinkle additional Parmesan cheese. Leftovers can be gently reheated with a splash of broth to maintain creaminess. Risotto is best enjoyed fresh, but properly stored in the refrigerator, it can last up to two days.