Asparagus risotto

Name: Asparagus risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: None
Ingredients: 1/4 cup butter (54g); 1 tbsp olive oil (14g); 1 onion (110g); 2 garlic cloves (6g); 2 cups white rice (460g); 1 cup white wine (230g); 4 cups chicken gravy (800g); 2 lb asparagus (910g); 1/2 cup grated parmesan cheese (40g); 2 tbsp lemon zest (30g); 1/2 cup fresh parsley (30g)

Asparagus risotto is a creamy Italian dish that combines tender asparagus with the richness of Parmesan cheese and white wine. The method involves gradually cooking rice in broth, creating a flavorful and comforting meal perfect for any occasion.

09 Jan 2026
Cook time 25 min
Prep time 20 min

Ingredients:

1/4 cup butter
1 tbsp olive oil
1 onion
2 garlic cloves
2 cups white rice
1 cup white wine
4 cups chicken gravy
2 lb asparagus
1/2 cup grated parmesan cheese
2 tbsp lemon zest
1/2 cup fresh parsley

Asparagus risotto is a delightful and creamy dish that showcases the tenderness of asparagus and the richness of parmesan cheese. This Italian classic is perfect for a comforting meal at home. With a careful cooking process, you will be rewarded with a creamy and flavorful risotto that surprises and delights with every bite.

Instructions:

1. Prepare Asparagus: Bring a pot of salted water to a boil. Add the asparagus 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 process. Once cooled, drain and set aside.

2. Sauté Vegetables: In a large skillet or saucepan, melt the butter with the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Cook Rice: Add the rice to the skillet, stirring well to coat each grain with the butter and oil. Cook for about 2 minutes, stirring constantly, until the rice is slightly toasted and translucent around the edges.

4. Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.

5. Add Broth Gradually: Begin adding the warm chicken broth one cup at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next cup. This process should take about 20-25 minutes. Continue until the rice is creamy and al dente (tender but still firm to the bite).

6. Add Asparagus: Gently fold in the cooked asparagus pieces. Cook for another 2-3 minutes, allowing the asparagus to reheat and incorporate with the risotto.

7. Finish Risotto: Remove the skillet from the heat. Stir in the grated Parmesan cheese, lemon zest, and chopped parsley. Mix well until the cheese is melted and everything is thoroughly combined. Adjust the seasoning with salt and pepper to taste.

8. Serve: Spoon the asparagus risotto onto warm plates. Garnish with additional Parmesan cheese and a sprinkle of parsley if desired. Enjoy your delicious, creamy asparagus risotto immediately!

This asparagus risotto is not just a meal, but an experience that brings together the fresh flavors of spring asparagus and the creamy texture of perfectly cooked rice. The hint of lemon zest and the freshness of parsley elevate this dish into a fine dining experience at home. Enjoy it as a main course, or serve it as a sophisticated side to your favorite protein.

Asparagus risotto FAQ:

What pan size is best for making asparagus risotto?

A large skillet or saucepan (at least 3-quart capacity) is ideal for making asparagus risotto. This allows ample space for stirring and prevents overcrowding, which helps the rice cook evenly.

How long does it take to cook the rice in risotto?

The rice in risotto usually takes about 20-25 minutes to cook. You'll want to add the warm chicken broth gradually, stirring frequently until the rice absorbs most of the liquid and becomes creamy and al dente.

Can I store leftover risotto, and if so, how?

Yes, you can store leftover asparagus risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to loosen the consistency and warm gently on the stovetop.

What can I use instead of white wine in this risotto recipe?

If you prefer not to use white wine, you can substitute with an equal amount of extra chicken broth or vegetable broth. For added acidity, consider adding a splash of vinegar or lemon juice.

How can I tell when the risotto is done cooking?

The risotto is done when the rice is creamy and has a slightly firm bite (al dente). Taste it towards the end of cooking to check for doneness, and adjust the cooking time if necessary.

Cooking Tips:

- Use Arborio or Carnaroli rice for the best risotto texture, as these rice varieties are starchier and yield a creamier consistency.

- Toast the rice before adding the liquid to enhance the flavor and give the risotto a deeper, nuttier taste.

- Keep the chicken gravy warm in a separate pot to ensure even cooking and maintain the right temperature for the risotto.

- Stir the risotto continuously to release the starches from the rice, creating the creamy texture that is characteristic of a good risotto.

- Blanche the asparagus beforehand and add it towards the end of cooking to keep it bright green and tender.

- Let the risotto rest for a couple of minutes after cooking to allow the flavors to meld and the texture to set.

Nutrition Facts

6 Servings
Calories 510kcal
Protein 12g
Carbohydrates 80g
Fiber 4.84g
Sugar 4.88g
Fat 16g

Asparagus risotto