Easy Asparagus Risotto Recipe
This easy asparagus risotto is creamy, delicious, and perfect for spring cooking. Made with simple ingredients, it delivers a rich, velvety texture with bright seasonal flavor. A classic Italian dish that’s effortless enough for weeknights yet elegant enough to impress.
Servings: 2
Calories: 570kcal
Equipment
- Medium-Sized Saucepan
- Medium-sized pan with a lid (24-cm; 2 liters)
- Ladle
Ingredients
- 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
Instructions
- Start by boiling the stock, then lower the heat and keep it simmering while you cook your risotto.
- Place a deep 24-cm pan (about 2 liters) over medium-high heat.
- Pour the oil and once it's ready, add the chopped onion --- and saute until it softens.
- Add the rice. (NOTE: Do NOT rinse it!)
- Stir (toast) the rice for about 2 minutes, making sure that the grains are coated with oil.
- Pour the white wine.
- Stir and let it evaporate --- at this point, you will see the creaminess coming out of the rice.
- Add 2 to 3 ladles of the simmering stock. Keep stirring until most of the liquid has disappeared, then add a couple more ladles of stock.
- After about 5 minutes of cooking, add the hard parts of the asparagus --- continue stirring and adding stock.
- After another 5 minutes, add the chopped asparagus tips.
- Continue stirring and adding the stock for about 10 more minutes, or until the rice is cooked --- still with a bit of bite left.
- Taste and adjust the seasoning by adding salt.
- Before turning off the heat, check that you have enough liquid left.
- Do this by gliding your spatula from one side of the pan to the center; you should see the liquid part, then slowly converge --- almost like a wave.
- Turn the heat off and add the chilled butter and grated cheese. Mix a bit to combine, cover with a lid, then remove the pan from the stove --- let it sit for 2 minutes.
- Transfer your asparagus risotto to plates.
- Top with more grated Parmigiano Reggiano --- serve and enjoy!
Video
Notes
- Cook’s Tip: Remember to keep the stock simmering. It needs to be hot when added to the rice, not lukewarm.
- Refer to the post for more tips and suggestions.
Nutrition
Calories: 570kcal | Carbohydrates: 62g | Protein: 12g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 1988mg | Potassium: 304mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1776IU | Vitamin C: 6mg | Calcium: 245mg | Iron: 2mg