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Creamy Stir in asparagus, finish with Parmesan and butter. garnished with fresh herbs in a white bowl, perfect for a gourmet meal.

Risotto agli Asparagi

When asparagus is in season, this Risotto agli Asparagi is the first thing I crave. It’s bright, creamy (without a drop of cream), and full of spring energy—the kind of dish that feels fancy enough for dinner guests but is just as comforting in PJs with a glass of wine on a weeknight. All it takes is arborio rice, broth, a bundle of asparagus, and a bit of that magical thing called patience.
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Course: Main Course, Side Dish
Cuisine: Italian
Keyword: risotto
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 333kcal
Author: Lola Jay

Ingredients

  • 1 bunch asparagus trimmed and chopped
  • 1 ½ cups arborio rice do not wash
  • 1 medium shallot
  • ½ cup dry white wine
  • 4 cups vegetable or chicken broth
  • 1 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions

Prep the Asparagus & Broth

  • Snap off woody ends of the asparagus and cut into bite-sized pieces. Heat the broth in a saucepan and keep it gently simmering.

Sauté the Shallots

  • In a large skillet, heat olive oil and butter over medium heat. Add mined shallots and cook until soft and translucent.

Toast the Arborio Rice

  • Stir in the arborio rice and cook for 2 minutes, letting it lightly toast while stirring to coat each grain.

Deglaze with Wine

  • Pour in the white wine and stir until it’s mostly absorbed by the rice.

Add Warm Broth Gradually

  • Add one ladle of hot broth at a time, stirring gently and letting it absorb before adding more. Repeat for about 20 minutes. Taste as you go — the rice should be tender with a slight bite.

Stir in Asparagus & Finish

  • Add chopped asparagus in the last 5 minutes of cooking. Once rice is creamy and tender, stir in Parmesan, season, and serve.

Notes

🧊 Storage & Reheating

  • Store: Cool completely, then store in an airtight container in the fridge for up to 3 days.
  • Reheat: Add a splash of broth or water to loosen it up and warm gently on the stove.

Nutrition

Calories: 333kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 890mg | Potassium: 117mg | Fiber: 1g | Sugar: 1g | Vitamin A: 226IU | Vitamin C: 0.1mg | Calcium: 158mg | Iron: 2mg