You will no longer find it necessary to order Asparagus Risotto when dining out. With just a few key ingredients, you too can make an arborio rice recipe, better than any restaurant, in the comfort of your own home.
I always thought there was some great secret to making risotto.
If I would have known that it was so easy to make at home…
Well, it’s like I always say, knowledge is power. So get ready to be empowered because today we are going to make an easy risotto recipe that you are just going to love!
Spring is in full swing right now and asparagus have hit the local markets.
Whenever possible, try to take advantage of seasonal vegetables when cooking.
Not only do local fruits and vegetables taste better, they also provide you with great nutrition and overall it’s just better for the environment.
No time like the present to make the best risotto recipe ever!
Are you ready?
Great! Let’s get started.
How to Make Asparagus Risotto:
Tips, Tricks and Recipe Notes:
- Always use arborio rice to make risotto. This short grain rice has the magical ability to absorb a lot of liquid without becoming mushy.
- Allow the broth to be absorbed slowly. In order to achieve the creamy texture risotto is famous for, the broth must be absorbed slowly, over medium heat.
What to serve with risotto?
Almost anything! It makes a great appetizer or even a side dish. As an example, pair risotto with seafood as this complements the simple flavors of the risotto rice.
Asparagus Recipes we Love:
Origins of the recipe for Asparagus Risotto:
A few years ago, I fell in love with a risotto rice recipe I found in a magazine called “Cook’s Secrets”.
I shared my 5 tips and my experience with this recipe in this post entitled Easy Mushroom Risotto.
If you like easy risotto recipes, I have another recipe for you, Spinach Risotto!
Do you have a favorite arborio rice recipe?
I would love to hear about it!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this simple risotto recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Asparagus Risotto -It's Easier Than You Think!
Ingredients
- 3-4 cups vegetable or chicken broth low sodium
- 1 bunch asparagus cleaned, trimmed, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 shallot minced, about 1/2 cup
- 1 stalk celery fresh, minced
- 2 cloves garlic fresh, minced
- 1 cup arborio rice uncooked
- 1/2 cup white wine or chicken broth
- 1/4 cup Parmesan cheese grated, plus additional for serving-optional
- 1 tablespoon butter room temperature
- 1 tablespoon lemon juice optional
- zested lemon peel optional
- salt and pepper to taste
Instructions
- Place the broth in a medium saucepan and bring to a boil.
- Trim ends of asparagus and cut into 1” pieces. Add the asparagus into simmering broth and cook for about 3 minutes. With a strainer, transfer asparagus to a bowl; reduce heat under broth to obtain a low simmer. Keep warm throughout the time we are making the risotto.
- Over medium heat, drizzle olive oil in another heavy bottomed saucepan.
- Sauté the shallot and celery for about 5-7 minutes until translucent. Stir frequently.
- Add the minced garlic and sauté for another 30 seconds or so while stirring frequently.
- Add the rice.
- Keep stirring this rice mixture (frequently) for about 4- 5 minutes. The edges of the rice should begin to turn translucent and just beginning to turn a light golden brown.
- Add the wine (or broth) and stir constantly until almost all absorbed. This should take 30-60 seconds.
- Stir in a ladle of hot broth (about ½ cup) into the rice mixture.
- Stir until the broth is absorbed.
- Keep adding the broth (½ cup at a time) until it is absorbed, stirring every few minutes or so.
- At the end of 16-20 minutes, start tasting your risotto. The texture should be al dente but still creamy.
- When you achieve this texture, add one more ladle of broth. Add the cooked asparagus and stir until the broth is almost all absorbed.
- Remove from heat and stir in the cheese and butter.
- Add zested lemon peel and lemon juice (if using).
- Serve immediately in warm bowls with additional Parmesan (if desired).
Video
Notes
- Always use arborio rice to make risotto. This short grain rice has the magical ability to absorb a lot of liquid without becoming mushy.
- Allow the broth to be absorbed slowly. In order to achieve the creamy texture risotto is famous for, the broth must be absorbed slowly, over medium heat.
Nutrition
Lynne Huntley says
I doubled this recipe and added mushrooms. However, I decided to bake the asparagus for 8-10 minutes instead of boiling.
The completed dish was a real hit with our family! I’ll be making this again! Thank you for this great recipe!
Maria says
Fantastic Lynne, thanks for sharing!
Val says
Love risotto with asparagus… it really is the perfect recipe for spring. Thanks for sharing!
Maria says
The perfect food combination for spring! Thanks so much for stopping by Val!