Print

Creamy Asparagus Risotto

Creamy asparagus risotto with Parmesan in a white bowl on a wooden counter
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This simplified risotto celebrates spring with fresh asparagus and a creamy, comforting texture. A less fussy stirring method makes it perfect for a weeknight, yet elegant enough for a special dinner. It’s a bowl of pure seasonal comfort.

Ingredients

Scale
  • 1 lb fresh asparagus, woody ends trimmed
  • 4 cups low-sodium vegetable or chicken broth, kept warm
  • 1 ½ cups Arborio rice
  • 1 medium shallot or small yellow onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Zest and juice of 1 small lemon
  • Salt and freshly ground black pepper to taste
  • Fresh herbs for garnish (chives, parsley, or thyme)

Instructions

  1. Prep the asparagus by cutting stalks into 1-inch pieces, separating tougher ends from tender tips. Set tips aside.
  2. In a large, heavy-bottomed pot, heat 2 tbsp butter and olive oil over medium heat. Add shallot and a pinch of salt, cooking until soft, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Add Arborio rice and stir constantly for 2-3 minutes until grains are slightly translucent at the edges.
  4. Pour in white wine. Stir and simmer until wine is almost fully absorbed.
  5. Add about 1 cup of warm broth. Stir well, then let simmer. Stir occasionally, allowing rice to absorb liquid for a minute or two before stirring again. Once most liquid is absorbed, add another cup of broth. Repeat.
  6. After adding about 3 cups of broth total, stir in the asparagus pieces (the tougher ends). Continue adding remaining broth.
  7. When adding the last ½ cup of broth, stir in the reserved asparagus tips.
  8. Once rice is al dente and the mixture is creamy, remove from heat. Stir in remaining 2 tbsp butter, Parmesan, lemon zest, and a big squeeze of lemon juice. Season with salt and pepper. Cover and let rest for 2-3 minutes before serving.

Notes

Always use warm broth to prevent shocking the rice. Do not overcook the asparagus tips; add them at the end. Letting the risotto rest off heat is crucial for a creamy texture. For reheating leftovers, use the stovetop with a splash of broth.

Nutrition

Find it online: https://harmonymeal.com/creamy-asparagus-risotto/