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    Home » Side-Dish and Vegetables » Asparagus Risotto: It’s Easier Than You Think!

    Asparagus Risotto: It’s Easier Than You Think!

    April 9, 2021 , Updated May 10, 2022 Maria 10 Comments

    Jump to Recipe Jump to Video
    Asparagus risotto in a white oval dish, garnished with fennel fronds.

    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. This recipe makes a great appetizer or even a side dish.

    A white oval bowl is filled with creamy asparagus risotto. In the background. a lemon and a block of Parmesan cheese are visible.
    Jump to:
    • Introduction
    • Mise en place
    • Instructions
    • Tips
    • Variations
    • FAQ
    • What to serve with risotto? 
    • Simple asparagus recipes we love
    • Recipe Inspiration
    • Recipe inspiration
    • Recipe

    Introduction

    I always thought there was some great secret to making risotto. 

    If I had known that it was so easy to make at home… Well, it’s like I always say, knowledge is power.

    If this is your first attempt at making risotto, I guarantee you will be amazed at how easy this is to make! 

    There truly are infinite variations to this Italian rice dish.

    I share 5 tips to make the best risotto in this easy mushroom risotto recipe. If you like easy recipes, you will love this spinach risotto.

    Today, we will make a creamy asparagus risotto recipe that you are just going to love!

    So get ready to be empowered!

    An overhead photo of asparagus risotto.

    Mise en place

    Place 4 cups of chicken broth in a large pot and bring to a low simmer. You can also use vegetable broth. 
     
    While waiting for the broth to heat up, let’s prep some of the ingredients we need to make this wonderful primavera risotto recipe. Let’s begin by cleaning the asparagus. In order to remove any sand or grit, simply soak in a large bowl for a few minutes and then rinse off.
     
    Chopped shallots, celery , garlic and asparagus on a wooden board.
     
    Finely chop the shallot (1 medium), celery (1 stalk) and garlic (2 cloves). Next, trim the woody ends of fresh asparagus (about 1 bunch) and cut them into 1-inch pieces. Keep the asparagus tips apart. 
     
    Add the asparagus stalk pieces to the broth and simmer for about 3 minutes or until crisp-tender. Add the asparagus tips and blanch for just 1 minute or until crisp-tender. With a slotted spoon, transfer asparagus to a bowl and set aside.
     
    Reduce the heat to obtain a low simmer. Keep it warm throughout the whole time we are making this creamy risotto.

    Instructions

    Over medium heat, drizzle olive oil (2 tablespoons) in a medium 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 (1 cup).
     
    Arborio rice is being mixed with the sauteed shallots and celery in a large pan.
     
    With a risotto or wooden spoon, keep stirring this rice mixture (frequently) for about 4- 5 minutes. The rice edges should begin to turn translucent and just beginning to turn a light golden brown.
     
    Add the white wine (½ cup) and constantly stir until almost all is absorbed. This should take 30-60 seconds.
     
    A ladle is in a small pot of broth. It is placed next to a larger pot of arborio rice in need of a ladle of stock.
     
    Stir in a ladle of stock (about ½ cup) into the rice mixture.
     
    Stir until the hot 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.
     
    A small dish of cooked chopped asparagus, placed next to a pot of risotto being stirred.
    When you achieve this texture, add the cooked asparagus, another ladle of broth and stir until it is almost all absorbed. 
     
    The addition of cheese and butter to a pot of asparagus risotto.
     
    Remove from heat and stir in the Parmesan cheese (¼ cup) and butter (1 tablespoon).
     
    Taste and season with salt and pepper to taste. 
     
    Add lemon zest and lemon juice (if using). You can also garnish with fresh herbs like fennel fronds or dill.
     
    Serve immediately in warm bowls with additional Parmesan (if desired).
     
    Asparagus risotto in a white oval bowl, set next to a large spoon, ready to be served.
     

    Tips

    • 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. To achieve the creamy texture, risotto is famous; the broth must be absorbed slowly, over medium heat.
    • Adjust the total blanch time of the asparagus to its thickness.
    • Blanch the tender asparagus tips for a shorter period as they cook quickly. 

    Variations

    • Use grilled, roasted or sauteed asparagus instead of blanched asparagus. 
    • Parmesan cheese can be replaced with Romano or asiago cheese.

    FAQ

    Why do I have to add warm broth to the risotto?

    Maintaining the broth at a low simmer is important to avoid a temperature change when adding it to the rice.

    What happens if I run out of broth?

    If you run out of broth, simply replace it with water. Just in case you are wondering, yes, it must be simmering hot.

    What to serve with risotto? 

    Fish pairs wonderfully with this Italian rice. Two great examples are this lemon garlic shrimp and this pan-seared scallops. Truly the perfect compliment.  

    Simple asparagus recipes we love

    • Asparagus Ricotta Tart
    • Orzo Risotto
    • Creamy Asparagus Pasta 
    • Asparagus Frittata
     
    A large white bowl of Italian Asparagus Risotto, the perfect spring recipe.

    Recipe Inspiration

    A few years ago, I fell in love with a risotto rice recipe I found in a magazine called “Cook’s Secrets.”

    This recipe provided me with the inspiration to attempt so many different varieties of risotto.

    Spring is in full swing right now and it’s asparagus season. Hopefully, you, too will be inspired to try this recipe. 

    Recipe inspiration

    A few years ago, I fell in love with a risotto rice recipe I found in a magazine called “Cook’s Secrets.”

    This recipe provided me with the inspiration to attempt so many different varieties of risotto.

    Spring is in full swing right now and it’s asparagus season. Hopefully, you, too will be inspired to try this recipe. 

    Whenever possible, try to take advantage of seasonal vegetables when cooking.

    Not only do local fruits and vegetables taste better, but they also provide you with great nutrition and overall, it’s just better for the environment.

    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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    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!

    Recipe

    Asparagus risotto in a white oval bowl, set next to a large spoon, ready to be served.

    Asparagus Risotto -It’s Easier Than You Think!

    You will no longer find it necessary to order Asparagus Risotto when dining out. With just a few key ingredients, you too can make restaurant-style risotto in the comfort of your own home.
    5 from 2 votes
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 servings
    Calories: 354kcal
    Author: Maria Vannelli RD
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    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 it to a boil.
    • Trim ends of asparagus and cut into 1-inch 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).
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    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. 
    • Maintain the broth at a low simmer. This avoids a change in temperature when adding it to the rice. 
    • Allow the broth to be absorbed slowly. To achieve the creamy texture risotto is famous, the broth must be absorbed slowly, over medium heat.
    • Adjust the total blanch time of the asparagus to its thickness.
    • Blanch the tender asparagus tips for a shorter period as they cook quickly. 
    • If you run out of broth, simply replace it with water. Just in case you are wondering, yes, it must be simmering hot.
    What to serve with risotto? Almost anything! Fish pairs wonderfully with this Italian rice. Two great examples are this lemon garlic shrimp and this pan-seared scallops. Truly the perfect compliment.  

    Nutrition

    Serving: 1serving | Calories: 354kcal | Carbohydrates: 47g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 776mg | Potassium: 448mg | Fiber: 3g | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 21mg | Calcium: 117mg | Iron: 5.1mg
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    This post was originally published on May 16, 2019 and republished on April 9, 2021 with updated content. Thanks for watching and sharing!

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    Filed Under: Appetizers, Side-Dish and Vegetables

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Donna

      May 18, 2022 at 2:45 am

      Hi Maria,
      Thank you for this recipe. I made this tonite. Everybody loved it. You were my guide for my first attempt at making risotto, and you made it so simple. Thanks again!
      Donna

      Reply
      • Maria

        May 26, 2022 at 9:44 am

        My pleasure Donna! Thanks for sharing.

        Reply
    2. Michele R

      April 28, 2020 at 7:43 pm

      5 stars
      I made this last night with Sherry chicken, excellent recipe!!

      Reply
      • Maria

        April 29, 2020 at 4:51 pm

        Thanks so much Michele!

        Reply
    3. Lynne Huntley

      February 18, 2020 at 8:49 pm

      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!

      Reply
      • Maria

        February 19, 2020 at 10:27 pm

        Fantastic Lynne, thanks for sharing!

        Reply
      • Sherri

        April 10, 2021 at 7:32 pm

        I cooked this tonight and added mushrooms. Delicious! Thanks for posting the recipe.

        Reply
        • Maria

          April 11, 2021 at 10:21 pm

          My pleasure Sherri! Thanks so much for taking the time to comment, appreciate it!

    4. Val

      May 16, 2019 at 12:48 pm

      5 stars
      Love risotto with asparagus… it really is the perfect recipe for spring. Thanks for sharing!

      Reply
      • Maria

        May 16, 2019 at 12:53 pm

        The perfect food combination for spring! Thanks so much for stopping by Val!

        Reply

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    Hi, I'm Maria! a dietitian and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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