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Creamy Asparagus Risotto
Gluten Free

Creamy Asparagus Risotto

A luxurious spring risotto featuring tender asparagus in perfectly creamy Arborio rice, finished with Parmesan and fresh herbs.
Gluten Free

Creamy Asparagus Risotto

A luxurious spring risotto featuring tender asparagus in perfectly creamy Arborio rice, finished with Parmesan and fresh herbs.

40 minutes

Prep Time

25 minutes

Cook Time

easy

Level

Serves 4

Servings

40 minutes

Prep Time

25 minutes

Cook Time

easy

Level

Serves 4

Servings

There’s something magical about the first asparagus of spring, and this creamy risotto showcases those tender green spears beautifully. The key to perfect risotto is patience – stirring slowly while the rice releases its starches creates that signature velvety texture. I love how the asparagus adds both color and a subtle earthy sweetness that pairs wonderfully with nutty Parmesan. This recipe transforms simple ingredients into an elegant dish that’s perfect for dinner parties or a cozy night in.

Ingredients

  • Arborio rice
    1 1/2
    cups
  • fresh asparagus
    1
    lb
  • stock
    6
    cups
  • onion
    1
    medium
  • garlic
    3
    cloves
  • dry white wine
    1/2
    cup
  • olive oil
    3
    tablespoons
  • butter
    2
    tablespoons
  • Parmesan cheese
    3/4
    cup
  • fresh lemon juice
    2
    tablespoons
  • fresh parsley
    1/4
    cup
  • salt and pepper

Tips

  1. Add cooked shrimp or scallops in the last few minutes for a seafood version.

  2. Stir in fresh peas along with the asparagus for extra spring vegetables.

  3. Use lemon zest instead of lemon juice for a more subtle citrus flavor.

  4. Make it vegan by substituting nutritional yeast for Parmesan and using vegetable stock.

Storage

Store leftover risotto in the refrigerator for up to 3 days. Reheat gently with a splash of stock or broth to restore creaminess. Risotto is best served immediately but can be reheated in the microwave or on the stovetop over low heat.

Steps:

Prepare the asparagus

Bring a pot of salted water to boil. Add asparagus pieces and blanch for 2-3 minutes until bright green and tender-crisp. Drain and set aside, reserving a few tips for garnish.

Heat the stock

In a separate saucepan, keep the stock warm over low heat. This will help maintain the cooking temperature when adding to the rice.

Sauté the aromatics

Heat olive oil in a large, heavy-bottomed pan over medium heat. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Toast the rice

Add Arborio rice to the pan and stir constantly for 2 minutes until the grains are lightly toasted and coated with oil. The rice should look slightly translucent around the edges.

Add wine and cook

Pour in the white wine and stir until it's almost completely absorbed by the rice. This should take about 2-3 minutes.

Begin adding stock

Add warm stock one ladle at a time, stirring constantly. Wait until each addition is almost absorbed before adding the next. This process takes about 18-20 minutes total.

Add asparagus

During the last 5 minutes of cooking, fold in the blanched asparagus pieces. Continue adding stock and stirring until rice is creamy and tender but still has a slight bite.

Finish the risotto

Remove from heat and stir in butter, Parmesan cheese, lemon juice, and chopped parsley. Season with salt and pepper to taste. The risotto should be creamy and flow slightly when stirred.

Nutritions

  • Calories

    385 kcal

    Energy

    1611 kJ

    Protein

    12.5 g

    Fat

    14.2 g

    Carbohydrates

    52.8 g

    Fiber

    3.1 g

    Sugars

    4.2 g

    Salt

    1.8 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add cooked shrimp or scallops in the last few minutes for a seafood version.

  2. Stir in fresh peas along with the asparagus for extra spring vegetables.

  3. Use lemon zest instead of lemon juice for a more subtle citrus flavor.

  4. Make it vegan by substituting nutritional yeast for Parmesan and using vegetable stock.

FAQ

Risotto is best served immediately, but you can partially cook it and finish it later. Stop adding stock when rice is about 3/4 done, spread on a baking sheet to cool, then finish cooking when ready to serve.
You can replace white wine with additional stock, dry vermouth, or even white wine vinegar (use only 1 tablespoon). The wine adds acidity and depth, so a splash of lemon juice helps if omitting it entirely.
Perfect risotto should be creamy and flow slightly when stirred, with rice grains that are tender but still have a slight bite (al dente). It typically takes 18-25 minutes of cooking time.
Fresh asparagus works best for texture and flavor, but you can use frozen. Thaw completely and pat dry before using. Reduce blanching time to 1-2 minutes since frozen asparagus is already partially cooked.