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Asparagus Risotto Recipe

Italian · Main course · 40 min total

A creamy, vibrant risotto showcasing tender asparagus, perfect for spring. This recipe balances the richness of Parmesan with the fresh, earthy flavor of asparagus.

Ingredients

• 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
• 4 cups vegetable or chicken broth, warmed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Bring a pot of salted water to a boil. Add asparagus pieces and cook for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
2. In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more.
3. Add rice and stir for 1-2 minutes until grains are translucent around the edges. Pour in wine and stir until absorbed.
4. Begin adding warm broth, one ladleful at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes until rice is creamy and al dente.
5. Stir in the cooked asparagus, Parmesan cheese, and butter. Season with salt and pepper to taste. Serve immediately.

Tips

• For extra flavor, reserve a few asparagus tips for garnish.
• Risotto is best served immediately; if needed, thin with a little broth before serving.
• To make it vegetarian, use vegetable broth.

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