Creamy Asparagus Risotto for an Elegant Spring Dinner
This creamy asparagus risotto is the perfect spring dinner—elegant, satisfying, and bursting with fresh green flavor. Made with Arborio rice, fresh asparagus, Parmesan cheese, and a hint of white wine, this dish is a celebration of simplicity and seasonal ingredients.
Equipment
- Large sauté pan or heavy-bottomed pot
- Wooden spoon or silicone spatula
- Ladle
- Cutting board
- Chef’s knife
- Saucepan (for warming broth)
- Grater (for Parmesan)
Ingredients
- 1 cup Arborio or Carnaroli rice
- 1 bunch about 1 lb fresh asparagus
- 1 small yellow onion or 2 shallots finely chopped
- 2 tablespoons olive oil or 1 tbsp olive oil + 1 tbsp unsalted butter
- ½ cup dry white wine e.g., Sauvignon Blanc or Pinot Grigio
- 4 cups warm vegetable or chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter for finishing
- Salt and freshly ground black pepper to taste
- Optional: 1 teaspoon lemon zest or 1 tablespoon lemon juice
- Optional: fresh parsley or chives for garnish
Instructions
- Prepare the asparagus:
- Trim the woody ends. Cut stalks into 1-inch pieces, keeping tips separate. Optionally blanch the tips in boiling water for 1–2 minutes and transfer to ice water to preserve color.
- Heat the broth:
- In a saucepan, keep the broth warm over low heat.
- Sauté aromatics:
- In a large pan, heat olive oil (and butter, if using) over medium heat. Add chopped onion or shallots and sauté for 3–4 minutes until soft and translucent.
- Toast the rice:
- Stir in the Arborio rice and toast for 1–2 minutes, coating each grain. Pour in the wine and stir until it’s mostly absorbed.
- Add broth gradually:
- Begin adding warm broth one ladle at a time, stirring often. Wait for the liquid to be absorbed before adding more. Continue this for 10 minutes.
- Add asparagus stalks:
- Stir in asparagus stalk pieces. Continue adding broth and cooking for another 8–10 minutes, until rice is creamy and al dente.
- Finish with asparagus tips:
- Add the blanched asparagus tips in the final 2–3 minutes of cooking. Season with salt and pepper.
- Final stir (Mantecatura):
- Remove from heat. Stir in Parmesan cheese and a tablespoon of cold butter. Add lemon zest or juice if desired. Let sit for 1–2 minutes, then serve hot with fresh herbs.
Notes
Use Carnaroli rice for a more forgiving, creamier risotto.
Add lemon juice or zest for a zesty twist.
Want a deeper flavor? Infuse your broth with asparagus trimmings.
Vegetarian version: Use veggie broth and skip the wine or use a non-alcoholic substitute.