Creamy, comforting and delicious! This asparagus risotto recipe will quickly become a family favorite and is sure to impress with its bold and vibrant flavours.
About this recipe:
As the months get colder, I am always on the search for a warming and comforting meal that also packs a flavourful punch and asparagus risotto does just that! I love to use fresh, in season asparagus that snaps perfectly at the stem and adds a vibrant green color.
This recipe is so versatile as it uses ingredients that you will probably already have in your fridge, while making it easy to make this recipe your own. Just substitute a few a ingredients with whatever you have to hand or be adventurous and add your own favorite flavours.
Ingredients:
- olive oil
- leek
- garlic, minced
- uncooked Arborio rice
- dry white wine
- vegetable stock
- lemon
- asparagus
- shallot
- parmesan cheese
- unsalted butter
- rosemary
- basil leaves (optional)
See Recipes card for quantities.
Step by Step Photographs
Follow along with these step by step photographs. You'll see just how easy it is to whip up in 30 minutes or less.
- Step 1: Add the stock to a pan and allow to simmer on a medium heat.
- Step 2: Meanwhile, in a separate pan add your olive oil, shallots, garlic, leek and rosemary and cook until translucent.
- Step 3: Next, add your Arborio rice and toast until the ends of the rice become translucent.
- Step 4: Then, add your dry white wine and allow it to cook until almost all has been absorbed. Make sure to keep stirring.
- Step 5: Start adding your stock. A ladle at a time, add the stock to your pan and bring to a medium heat. Keep the risotto moving and stir until all the stock has been absorbed. Repeat this process, adding a ladle at a time, until your rice is cooked but still slightly al-dente.
- Step 6: After the first few ladle fulls have absorbed, add your asparagus.
- Step 7: Once most of the wine has been absorbed it’s time to start adding your stock. A ladle at a time, add the stock to your pan and bring to a medium heat. Keep the risotto moving and stir until all the stock has been absorbed. Repeat this process, adding a ladle at a time, until your rice is cooked but still slightly al-dente. (See top tips)
- Step 8: Finally, stir in your Parmesan and butter. Add a squeeze of lemon and salt and pepper to taste.
Variations:
If you are looking to make this recipe your own or want to substitute an ingredient with something else in your fridge then try these:
- Cheese: Instead of Parmesan, use pecorino for a sharper, saltier kick or how about mascarpone for an extra level of creaminess.
- Protein: For meat lovers, why not add grilled chicken breast or pancetta to add a smoky flavour. Be bold and adventurous and add shrimp or scallops that will pair beautifully with the asparagus.
- Herbs: If you don’t have a sprig of rosemary to hand, why not use thyme, parsley or mint. They will all add their own flavour to the dish while still adding to the vibrant green color.
Storage
Asparagus risotto is best eaten straight away in order to maintain its creamy, silky texture. However, if there is a small chance that you have any left over, here is how best to store and reheat it:
Cool it down: Allow the risotto to cool to room temperature before storing it.
Use an airtight container: Transfer the cooled risotto into an airtight container. Make sure the container is sealed properly to avoid any air or moisture getting in, which could affect the texture and freshness
Consume within 2-3 days: For the best flavor and texture, eat the leftover risotto within 2-3 days. Risotto tends to lose its creamy texture after a few days, but it will still be delicious if stored properly.
Reheating: When reheating your risotto, add a little bit of broth, water or cream to help bring back the creamy consistency. Heat it gently over low heat on the stove, stirring occasionally, until it reaches the desired temperature.
You can also reheat in the microwave, but be sure to cover it loosely to prevent it from drying out. Add a splash of liquid if needed to restore its creaminess.
Top Tip
Stalks to garnish: If, like me, you want to add full stalks of asparagus to garnish your risotto then simply snap the ends where they naturally break and add them to your boiling stock for 3-4 minutes. This will add more bite and a real wow factor to your dish.
FAQs
The best rice for risotto is a starchy, short-grain rice like:
Arborio – The most commonly used and easy to find.
Carnaroli – Holds its shape better and creates a creamier risotto.
Vialone Nano – Popular in Northern Italy, known for its ultra-creamy texture.
The starch in these rices helps create that rich, creamy texture that risotto is famous for. Avoid long-grain rice like basmati, as it won’t produce the same creamy result.
Stirring is essential, but you don’t need to stir constantly. Stir every couple of minutes to agitate the rice and release its starch, which creates creaminess. However, if you stir non-stop, you may break the grains and end up with mushy risotto. Find a balance — stir often enough to keep it creamy but not so much that the rice breaks down.
The key to perfect risotto texture is adding the stock gradually. Add one ladle of hot stock at a time, stirring until it’s almost fully absorbed before adding the next. This ensures the risotto cooks evenly without becoming too dry or too soupy. When it's done, it should be creamy and slightly loose, not thick and clumpy.
Pro Tip: Don’t add cold stock — always keep your stock warm to maintain a consistent cooking temperature.
You might also like these Italian recipes.
Recipe
Asparagus Risotto
Creamy, vibrant and delicious! This asparagus risotto will become your new family favorite. It sure is one of ours and it's so easy to prepare in under 30 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 leek
- 2 cloves garlic (minced)
- 1 cup (250g) uncooked Arborio rice
- 150ml wine
- 4 cups (1 litre) vegetable stock
- ½ lemon
- 1 bunch of asparagus
- 1 shallot
- ⅔ cups (150g) parmesan cheese
- ¼ cup (50g) unsalted butter
- 1 sprig of rosemary
- 3 basil leaves (optional) to garnish
Instructions
- Add the stock to a pan and allow to simmer on a medium heat.
- Meanwhile, in a separate pan add your olive oil to a pan over medum heat. When visibly hot but not smoking, stir in the shallots, garlic, leek and rosemary and cook for about 5 minutes or until translucent.
- Next, add your Arborio rice and toast until the ends of the rice become translucent.
- Then, add your dry white wine and allow it to cook until almost all has been absorbed. Make sure to keep stirring. This will take a few minutes.
- Now add the hot stock a ladel at a time. You need to add the stock slowly to achieve that creamy, velvety texture you would expect from a good risotto.
- Stir your risotto constantly, this will ensure even cooking and will help release the starch from the rice. The whole process should take around 15-20 minutes.
- After the first few ladles have been absorbed, add your asparagus. Keep stirring!
- When your rice is slightly al-dente and turning creamy in texture, stir in your Parmesan and butter. Add a squeeze of lemon and salt and pepper to taste. Garnish with slithers of basil (optional).
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 385mgCarbohydrates: 29gFiber: 1gSugar: 6gProtein: 9g
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