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.

5 from 1 vote

Print Save Recipe

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: risotto

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings:

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

Tried this recipe?Mention @lolajay_yum