Here’s a classic recipe for Asparagus Risotto for you! Expect the creaminess of rice, the crunchiness of asparagus, and a hint of cheesy goodness in every serving. Also known as risotto agli asparagi, it’s an excellent dish for weeknight dinners — simple, delicious, and so easy to prepare!
While asparagus is generally available all year round nowadays, they are twice as good when in season.
So do what I do, as soon as spring starts, prepare asparagus risotto for lunch — and keep doing it until the season ends. 🙂
It’s one meal on a plate, and it’s entirely up to you if you want it vegetarian or not.
Either way, you will always have a plate of flavor-packed creaminess in every serving.
IF YOU WANT MORE CLASSIC RISOTTO RECIPES, YOU WILL LIKE THESE POSTS!
- Olive oil – use extra virgin olive oil, if possible.
- Onion – a small one and finely chopped.
- White wine – I always use dry white wine when making risotto agli asparagi.
- Asparagus – remove the hard ends and chop them into about half-an-inch length.
- Salt – use it to adjust the seasoning, especially when your stock is not fully seasoned.
- Stock – I typically use vegetable stock for preparing asparagus risotto.
- Butter – salted or unsalted butter is fine.
- Parmigiano Reggiano – freshly-grated parmigiano, and more for serving.
- Rice – I use vialone nano in this asparagus risotto, but feel free to use carnaroli or arborio rice if it’s what you have on hand.
Start preparing risotto agli asparagi by boiling your stock (photo 1).
Once it boils, lower the heat, and keep the stock simmering.
Heat olive oil in a medium to a large pan over medium-high heat.
Add chopped onions (photo 2).
Cook onions until they softened, then add rice.
Toast the rice for about a minute or two, stirring constantly and making sure that they’re coated with oil.
Pour the white wine (photo 3).
Stir and let the wine evaporate.
Add two ladles of the simmering stock (photo 4).
Keep mixing until most of the liquid has evaporated, then add another ladle of stock.
After about five minutes of stirring, add the asparagus (photo 5).
Continue pouring the stock and stirring for about eighteen minutes, or until the rice has softened (but still with a bit of bite left) — taste and adjust your seasoning during this time as well.
Before taking it off the heat, check that you have enough liquid left. You should see the liquid part, then slowly converge when you glide your spatula in the center of the pan — almost like a wave.
Remove your pan of risotto agli asparagi from the heat.
Add butter and grated cheese (photo 6).
Mix to combine, cover the pan with a lid, then leave for about two minutes.
Transfer your asparagus risotto to plates.
Top with more grated cheese, then serve.
- Hot stock. Remember to keep the stock simmering once it has boiled. It needs to be hot once it’s added to the rice, not lukewarm.
- Size of asparagus. You can chop it smaller if you prefer. Just make sure you adjust its cooking time as well.
- Do not hesitate to adjust the heat to medium while cooking your rice — if you feel that medium-high is too much.
- Tips of the asparagus. Add them later; they’re softer and need less time to cook.
- Chilled butter. The butter must be chilled to add creaminess to your asparagus risotto, not softened or at room temperature.
- Stock. Chicken stock will also work well with this asparagus risotto recipe.
- Rice. Vialone nano, carnaroli, or arborio, you can take your pick from these three varieties of risotto rice.
- Cheese. You can use parmesan instead of parmigiano Reggiano if it’s what you have on hand.
So, what are you waiting for? Grab a bunch of asparagus now and try asparagus risotto for dinner — you will not regret it!
Asparagus Risotto Recipe (Risotto agli Asparagi)
- Medium-Sized Saucepan
- Medium-sized pan with a lid
- 2 to 3 tbsp olive oil
- 1 small onion, chopped finely
- 2/3 cup rice
- 1/3 cup white wine
- 3 1/2 to 4 cups stock
- 1 cup asparagus, chopped into 1/2-inch length
- 1 1/2 to 2 tbsp butter, chilled
- 1/3 cup Parmigiano Reggiano, grated (plus more for serving)
- salt, to season
- Boil and simmer your stock.
- Heat olive oil in a medium to a large pan over medium-high heat.
- Add chopped onions and cook until they’re soft.
- Add rice and cook for about 1 to 2 minutes, stirring constantly and making sure they’re coated with oil.
- Pour the white wine, mix, and let evaporate.
- Add two ladles of the simmering stock.
- Keep mixing until most of the liquid has evaporated, then add another ladle of stock.
- After about five minutes of stirring, add the chopped asparagus.
- Continue pouring the stock and stirring for about 18 minutes, or until the rice has softened. (Note: Taste and adjust the seasoning during this time).
- Before taking it off the heat, check that you have enough liquid left. You should see the liquid part, then slowly converge when you glide your spatula in the center of the pan — like a wave.
- Remove your pan of risotto agli asparagi from the heat.
- Add butter and grated cheese, then mix to combine.
- Cover the pan with a lid and let sit for about 2 minutes.
- Transfer your asparagus risotto to plates.
- Top with more grated Parmigiano Reggiano, then serve.
- Cook’s Tip #1: Remember to keep the stock simmering once it has boiled. It needs to be hot once when added to the rice, not lukewarm.
- Cook’s Tip #2: You can chop the asparagus into smaller bits. Just make sure you adjust its cooking time as well.
- Cook’s Tip #3: Feel free to adjust the heat to medium while cooking your asparagus risotto — if you think medium-high is too much.
- Cook’s Tip #4: Add the tips of the asparagus later; they’re softer and need less time to cook.
- Cook’s Tip #5: You need to use chilled butter to add creaminess to your asparagus risotto — not softened or room temperature.