Easy Asparagus Risotto (Asparagi Risotto)

By: Merritt Taylor

Asparagus can feel overwhelming but the secret to home cooked risotto that turns out great every time is just a little patience! You will be amazed at how easy and how delicious this recipe for asparagus risotto is. Made with arborio rice and fresh aparagus, this risotto is creamy, savory, and the perfect rice dish for impressing guests.

This is the kind of dish that makes you feel like you've actually accomplished something in the kitchen, even if it's secretly pretty easy. . And this isn't just any asparagus risotto. This is the kind of risotto that's so good, it'll make you want to share with everyone you know. Perfectly cooked Arborio rice? Check. Tender, sweet asparagus spears? Double check. And, of course, a generous swirl of butter (because, well, it's better with butter). This Asparagus Risotto is the perfect balance of comforting and elegant, simple and sophisticated. It's the kind of dish that's perfect for a weeknight dinner or a special occasion.

This post will walk you through how to make great risotto, how to store it, and offer suggestions for substitutions and additions.

Common Questions for Asparagus Risotto

What Kind of Rice is Best For Risotto?

• The best rice is arborio rice. Arborio rice is a medium grain rice that is super starchy, making it perfect for risotto. When cooked correctly, arborio rice is slightly chewy and soft. If you want to check out my other risotto recipe for butternut squash risotto, you can experience another great way to enjoy arborio rice.

What Kind of Asparagus do I Need?

• I use green asparagus for this asparagus risotto but you can use purple or white asparagus too. Most asparagus will cook similarly so always start with blanching and then lightly chopping the asparagus as the recipe calls for.

• You can also substitute your asparagus with other hearty vegetables like mushrooms, cabbage, or even broccoli florets.

Can I substitute the Parmesan Cheese?

• Instead of parmesan, you can use pecorino Romano in Asparagus Risotto. Pecorino Romano is a sheep’s cheese that is a stronger flavor than parmesan cheese which is a cow’s cheese. Pecorino is a super savory, however, and I highly recommend giving it a try! You can also, if needed, leave the cheese out all together but it will decrease the creaminess slightly.

Do I have to put wine in my Risotto?

• Using a light wine like dry vermouth or white wine is a common ingredient in risotto but it is optional. The wine will give a little extra flavor to the dish and does help even out how savory the other ingredients. You can also try other light alcohols like sake, mirin, or dessert wine. These will make your risotto a little sweeter but it will still be great.

What does Asparagus Risotto Go With?

• Asparagus risotto is a really delicious dish that goes with many main dishes! Try serving this dish with flank steak, my favorite always being my flank steak in soy marinade. You can also try serving your risotto with some slow cooked chicken thighs or some crispy tofu.

• If you want a lighter dinner, you can try serving the risotto with a crisp arugula and spinach salad or a nice kale caesar salad.

• I love serving my risotto with fresh herbs. Fresh Italian basil or fresh oregano are great options. A lighter option that gives more fiber and a slight crunch is arugula or spinach.

Ingredients for Asparagus Risotto:

Asparagus

Arborio Rice

Shallot and Garlic

Veggie Stock

Parmesan cheese

White Wine

How To Store and Reheat Leftover Risotto?

• You can stored cooled leftover risotto in the fridge for about a week. Though risotto is always best served fresh, you can add a little water or broth to reheat the asparagus and then top it with some extra parmesan cheese and it will be tasting like new!

• You can just microwave leftover risotto as that will help prevent the risotto drying out. You can also use a small sauce pan and a lid if you are reheating more than one serving!

I like to serve my risotto with extra parmesan cheese and some fresh chopped basil.

Ingredients For Asparagus Risotto:

Recipe: Serves 6

• 1 cup Arborio Rice any brand will do
• 1 shallot you can also use a small yellow onion
• 2 garlic cloves finely chopped
• 1 bunch asparagus about 15-20 large stalks
• 1 Tbs butter for toasting the rice, shallot, and garlic. You can also use butter here
• 4 cups vegetable stock plus more as needed. Amount may vary slightly based on exact type of rice and pan.
• 1/3 cup parmesan cheese plus more for topping
• 1 Tbs salted butter optional for swirling at the end
• Salt and Pepper to taste

Topping Ideas

• fresh basil
• Parmesan cheese

How To Make Asparagus Risotto

1. Blanch the Asparagus

   1. Bring a pot of water to a boil

   2. Blanch the asparagus for 2-3 minutes

   3. Immediately remove to a bowl of ice water. Set aside to add the risotto later.

2. Toast the Rice

   1. Chop the shallot, set aside

   2. Chop the garlic, set aside

   3. Add the butter or olive oil over medium heat to a pan.

   4. Add the arborio rice and toast for a couple of minutes.

   5. Add the shallot and garlic and saute for 2-3 minutes until the shallot is just starting to turn translucent.

   6. Add the wine, and stir everything together.

3. Add the Stock

   1. Add the stock in small increments. Starting with 1/4- 1/2 cup of stock, add to the rice and stir to incorporate. Allow the stock to cook into the rice before adding more stock.

   2. Continue to add the stock in small increments, tasting the rice after adding about 3 cups of stock or about 10 minutes of cook time.

   3. Lightly chop the asparagus and add to the rice. You should add the asparagus when most of the stock has been added.

   4. When your arborio rice is cooked to your taste, this should be about 3.5 to 4 cups stock, turn the heat off and add the cheese. Stir to combine.

   5. Add the butter and stir combine.

   6. Top with extra cheese, fresh basil, or both and enjoy!

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Asparagus Risotto

Yield: 6

Author: Merritt Taylor

Prep Time: 15 MinCook Time: 35 MinTotal time: 50 Min

This incredible asparagus (asparagi) risotto is a cozy and warming dinner! Made with creamy arborio rice, asparagus, and parmesan cheese, you will love this recipe!

Ingredients

Recipe

• 1 cup Arborio Rice any brand will do
• 1 shallot you can also use a small yellow onion
• 2 garlic cloves finely chopped
• 1 bunch asparagus about 15-20 large stalks
• 1 Tbs butter for toasting the rice, shallot, and garlic. You can also use butter here
• 4 cups vegetable stock plus more as needed. Amount may vary slightly based on exact type of rice and pan.
• 1/3 cup parmesan cheese plus more for topping
• 1 Tbs salted butter optional for swirling at the end
• Salt and Pepper to taste

Instructions

How to Make Asparagus Risotto

1. Bring a pot of water to a boil
2. Blanch the asparagus for 2-3 minutes
3. Immediately remove to a bowl of ice water. Set aside to add the risotto later.
4. Chop the shallot, set aside
5. Chop the garlic, set aside
6. Add the butter or olive oil over medium heat to a pan.
7. Add the arborio rice and toast for a couple of minutes.
8. Add the shallot and garlic and saute for 2-3 minutes until the shallot is just starting to turn translucent.
9. Add the wine, and stir everything together.
10. Add the stock in small increments. Starting with 1/4- 1/2 cup of stock, add to the rice and stir to incorporate. Allow the stock to cook into the rice before adding more stock.
11. Continue to add the stock in small increments, tasting the rice after adding about 3 cups of stock or about 10 minutes of cook time.
12. Lightly chop the asparagus and add to the rice. You should add the asparagus when most of the stock has been added.
13. When your arborio rice is cooked to your taste, this should be about 3.5 to 4 cups stock, turn the heat off and add the cheese. Stir to combine.
14. Add the butter and stir combine.
15. Top with extra cheese, fresh basil, or both and enjoy!

Nutrition Facts

Calories

172

Fat

4 g

Carbs

30 g

Protein

4 g

Cholesterol

9 mg

Fiber

1 g

Net carbs

29 g

Sat. Fat

2 g

Sodium

765 mg

Sugar

2 g

Note: Nutritional information is an estimate only. Exact values will vary based on specific ingredients used.

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