Asparagus Risotto Recipe – Italian Special
Asparagus Risotto is a luxurious Italian dish where tender asparagus meets creamy Arborio rice, cooked slowly in a flavorful broth with garlic, onion, and a splash of white wine. Every spoonful offers a rich texture and delicate flavors—soft onions, fragrant garlic, and slightly crisp asparagus coming together in comforting harmony. Finished with Parmesan and butter (if desired), it makes a satisfying main course or a sophisticated side dish for dinner parties or seasonal celebrations.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
Asparagus Risotto Ingredients:
- 1 bunch asparagus (about 1 lb/450g), trimmed and cut into 1-inch pieces
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp unsalted butter (optional, for added creaminess)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Prepare the Broth:
Heat Broth: In a saucepan, keep the broth warm over low heat.
Cook the Asparagus:
Blanch Asparagus: In a separate pot, bring water to a boil. Add the asparagus pieces and cook for 2-3 minutes until tender but still crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
Cook the Risotto:
Sauté Onion and Garlic: In a large skillet or saucepan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute.
Add Rice: Add the Arborio rice to the skillet and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted and coated with oil.
Deglaze and Cook:
Add Wine: Pour in the white wine and cook, stirring constantly, until the wine is mostly absorbed.
Add Broth: Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
Combine and Finish:
Add Asparagus: Once the rice is nearly done, gently fold in the cooked asparagus. If desired, stir in Parmesan cheese and butter for extra richness.
Season: Taste and adjust seasoning with salt and black pepper.
Serve:
Garnish and Serve: Serve the risotto hot, garnished with fresh parsley if desired.
Recipe Notes:
Broth Temperature: Keep the stock warm as you add it so that the risotto cooks evenly and maintains a smooth, creamy consistency.
Rice Type Matters: Use authentic Arborio rice for its high starch content—this is what gives risotto its signature creaminess.
Asparagus Prep: Blanch asparagus briefly then move to ice water to set color; fold them in near the end to avoid overcooking.
Cheese & Butter Finish: Stir in Parmesan and butter right at the end for extra richness, adjusting amount to your taste.
Stirring Frequency: Stir frequently, but gently—letting the rice rest briefly between additions helps release starch without becoming gluey.
