Asparagus Risotto is a creamy, comforting dish that brings together tender asparagus pieces and rich, cheesy Arborio rice. The slow cooking of the rice in broth creates that perfect, velvety texture that makes risotto special, while the fresh asparagus adds a nice pop of color and a gentle crunch.
I love making this risotto in the spring when asparagus is at its best—it feels so fresh and light but still filling. A little bit of Parmesan stirred in at the end makes it extra flavorful. I usually keep stirring and tasting, which is a great excuse to hang out in the kitchen and enjoy the process.
This dish is great as a main for a simple lunch or dinner, but it also shines as a side with grilled chicken or fish. I like to finish it with a squeeze of lemon juice to brighten everything up and add just a bit of zing. It’s one of those recipes that feels like a treat but isn’t hard to make at all!
Key Ingredients & Substitutions
Asparagus: Fresh asparagus gives a great fresh flavor and crunch. I like to reserve the tips for a nice texture contrast. If asparagus isn’t available, green beans or peas can be a good swap.
Arborio Rice: This rice is essential because it releases starch to create that creamy risotto texture. If you can’t find it, Carnaroli or Vialone Nano rice are good alternatives.
White Wine: Adds acidity and depth. If you prefer no alcohol, swap with extra broth and add a little lemon juice later for brightness.
Parmesan Cheese: It enhances creaminess and adds umami. Grana Padano or Pecorino Romano can be used instead if you want a sharper taste.
Broth: Vegetable broth keeps it light and vegetarian. If you want a richer flavor, chicken broth works well. Always keep it warm to help the rice cook evenly.
How Do I Get the Creamy Texture Without Overcooking?
The key is stirring often and adding broth slowly. This helps release the starch in the rice, which creates creaminess.
- Start by sautéing onions, garlic, and asparagus stalks to build flavor.
- Toast the rice in the pan until edges look see-through, which helps keep the grains firm inside.
- Pour in the wine and stir until fully absorbed.
- Add warm broth one ladle at a time. Wait until the liquid is mostly absorbed before adding more.
- Keep stirring often to avoid sticking and to encourage creamy starch release.
- When rice is just tender but still a bit firm (al dente), stop adding broth.
- Finish by folding in asparagus tips, cheese, and herbs off the heat for a smooth texture.
Equipment You’ll Need
- Large skillet or saucepan – I prefer this because it gives plenty of room for stirring and prevents overflow.
- Slotted spoon – makes it easy to transfer the asparagus tips after blanching without losing water.
- Small saucepan – to keep the broth warm so it’s ready for stirring into the rice.
- Wooden spoon or heatproof spatula – ideal for stirring the risotto gently and evenly.
- Grater – for freshly grating Parmesan cheese right into the dish.
Flavor Variations & Add-Ins
- Swap Parmesan for Pecorino Romano for a sharper, saltier flavor.
- Add cooked shrimp or chicken for extra protein and heartiness.
- Mix in roasted cherry tomatoes or sautéed mushrooms for extra flavor and texture.
- Stir in a squeeze of lemon juice or a dash of balsamic vinegar for brightness and contrast.
Asparagus Risotto Recipe
Ingredients You’ll Need:
- 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 1-inch pieces, tips reserved
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 3 tbsp olive oil or unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Optional: juice of half a lemon for brightness
How Much Time Will You Need?
This dish takes about 30-35 minutes from start to finish. You’ll spend around 5 minutes prepping the asparagus and other ingredients, and 25-30 minutes cooking the risotto while stirring frequently for that creamy texture. It’s perfect for a cozy, satisfying meal.
Step-by-Step Instructions:
1. Blanch the Asparagus Tips:
Bring a pot of salted water to a boil. Add the asparagus tips and cook for 2-3 minutes until they are tender but still crisp. Use a slotted spoon to remove them and set aside. Chop the remaining asparagus stalks into 1-inch pieces.
2. Sauté the Onions, Garlic, and Asparagus Stalks:
In a large skillet or saucepan, heat 2 tablespoons of olive oil or butter over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Then add the minced garlic and chopped asparagus stalks, cooking another 2-3 minutes until fragrant and slightly softened.
3. Toast the Rice and Deglaze with Wine:
Stir in the Arborio rice, making sure each grain is coated well with the oil. Cook for 1-2 minutes, until the edges of the rice look translucent. Pour in the white wine and stir continuously until it is fully absorbed.
4. Gradually Cook the Risotto with Broth:
Add the warm vegetable broth one ladle at a time, stirring often. Wait until each addition is mostly absorbed before adding the next. Keep this up for 18-20 minutes, until the rice is creamy and just tender (al dente).
5. Add the Reserved Asparagus Tips:
When the risotto is almost done, gently fold in the blanched asparagus tips and cook for another 2-3 minutes to warm them through.
6. Finish and Serve:
Remove the pan from heat. Stir in the Parmesan cheese, chopped parsley, and remaining tablespoon of olive oil or butter. Taste, then season with salt and freshly ground black pepper. If you like, add a squeeze of lemon juice for a fresh, bright touch. Serve immediately, garnished with extra Parmesan or parsley if desired.
Can I Use Frozen Asparagus for This Risotto?
Yes, you can use frozen asparagus, but thaw it fully and pat dry before adding to avoid extra moisture. Blanch frozen asparagus tips briefly as you would fresh ones to keep their texture.
What Can I Substitute for White Wine?
If you prefer to avoid alcohol, simply replace the white wine with an equal amount of warm vegetable broth and add a splash of lemon juice later to brighten the flavor.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of broth or water to loosen the risotto and maintain creaminess.
Can I Make This Risotto Vegan?
Absolutely! Use olive oil instead of butter and substitute Parmesan cheese with a vegan parmesan alternative or nutritional yeast for a cheesy flavor.