You will no longer need 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.
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Introduction
I always thought there was some grand 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 will love!
So get ready to be empowered!
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 ingredients to make this wonderful primavera risotto recipe. Let’s begin by cleaning the asparagus to remove sand or grit, soak it in a large bowl for a few minutes, and then rinse off.
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 the 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
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.
When you achieve this texture, add the cooked asparagus and another ladle of broth and stir until it is almost absorbed.
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).
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
Maintaining the broth at a low simmer is important to avoid a temperature change when adding it to the rice.
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
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.
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: 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 extra virgin
- 1 shallot minced, about ½ cup
- 1 stalk celery fresh, minced
- 2 cloves garlic fresh, minced
- 1 cup arborio rice uncooked
- ½ cup white wine or chicken broth
- ¼ 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).
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.
Nutrition
This post was originally published on May 16, 2019 and republished on April 9, 2021 with updated content. Thanks for watching and sharing!
Sabine
What an awesome delicious recipe !! Thank you 😊I’ve made this several times now and it never fails . Making it again for dinner tonight, it’s an absolute hit.
Maria
So thrilled to read this! Thanks so much Sabine!
Laura
Delicious risotto! Asparagus season is my favourite so I’m always looking for options, this one hit the mark. I put crumbled up bacon on top, so good!
Maria
Thanks so much Laura!
Miska Knezevic
Thanks for the recipe! I,ll make it and I can,t wait for more recipes!
Maria
My pleasure Miska! Thanks so much for your support!
Donna
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
Maria
My pleasure Donna! Thanks for sharing.
Michele R
I made this last night with Sherry chicken, excellent recipe!!
Maria
Thanks so much Michele!
Lynne Huntley
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
Fantastic Lynne, thanks for sharing!
Sherri
I cooked this tonight and added mushrooms. Delicious! Thanks for posting the recipe.
Maria
My pleasure Sherri! Thanks so much for taking the time to comment, appreciate it!
Val
Love risotto with asparagus… it really is the perfect recipe for spring. Thanks for sharing!
Maria
The perfect food combination for spring! Thanks so much for stopping by Val!