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Ready for a delicious dish to enjoy the season? Our asparagus risotto is here! This recipe brings together tender asparagus and rice for a wonderful side dish that’s perfect for any occasion.
Don’t let risotto’s fancy reputation fool you – while this Italian side dish looks incredibly impressive, the process is surprisingly meditative and truly rewarding. Each gentle stir brings you closer to that perfect, tender-yet-firm grain, absorbing all the delicious broth and mingling with the crisp-tender asparagus. The aroma alone will make your kitchen feel like a five-star restaurant!
So whether you’re looking for a show-stopping side, a comforting Italian main dish, or just an excuse to embrace the season’s best produce, this recipe is calling your name. Get ready to spoon into pure comfort and flavor!
Why we think you’ll love it:
- Not just a side. Serve this as an appetizer or load it with veggies and protein and serve it as the main meal.
- Elegantly impressive: While surprisingly approachable to make, this dish looks and feels sophisticated, perfect for special occasions or guests.
- Creamy and comforting. The slow cooking process creates a rich, velvety texture that is incredibly comforting and satisfying with every bite.
Asparagus Risotto Ingredients and Substitutions
- 24 fresh asparagus spears, trimmed– or frozen asparagus
- 4 cups low-sodium chicken broth, plus about 1/2 cup more broth, if needed– or chicken stock or vegetable broth
- 2 tablespoons olive oil– Both refined/pure or extra-virgin olive oil can be used.
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup Arborio rice– or Carnaroli rice or Vialone Nano rice
- 1 teaspoon minced garlic– How to Mince Garlic
- 2 tablespoons white wine vinegar– or dry white wine or fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon lemon zest– How to Zest a Lemon
How to Make Asparagus Risotto
- ASPARAGUS. Steam asparagus by placing a steamer insert into a saucepan. Then, fill with water to just below the bottom of the steamer and bring water to a boil. Add asparagus, cover, and steam until tender (about 5 minutes). Cut asparagus into 1-inch pieces and set aside.
- BROTH. While asparagus is steaming, add broth to a medium pot over medium heat and bring to a simmer.
- RICE. In a large skillet, over medium heat, heat olive oil. Add rice and minced garlic and cook for 4-5 minutes, or until lightly toasted. Add white wine vinegar and simmer until it has mostly evaporated.
- COOK. Add 1 ⅓ cups of the hot chicken broth and cook, while stirring, until the rice has absorbed the liquid and it’s turned creamy. Repeat this process until the broth is gone, resulting in tender but firm rice (al dente). You may need to add about ½ cup more hot chicken broth to get the rice to the correct level of tenderness
- FINISH. Stir in chopped asparagus, then remove from heat and stir in grated Parmesan cheese, lemon juice, and lemon zest. Serve warm.
Kristyn’s Recipe Tips
- You can use frozen asparagus spears; simply steam from frozen for about the same amount of time, then cut.
- While Arborio is classic, Carnaroli or Vialone Nano rice varieties can be used. Do not use regular long-grain rice, as it won’t release enough starch.
- Always ensure your chicken broth is simmering hot when you add it to the rice. This helps maintain the cooking temperature and keeps the rice cooking evenly.
- A tip I use to determine when the rice is ready for more broth: wait until the rice has absorbed enough of the liquid that I can scrape a utensil across the pan and it would stay bare.
Risotto Recipe
Ingredients
- 24 fresh asparagus spears, trimmed
- 4 cups low-sodium chicken broth, plus about ½ cup extra broth, if needed
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup Arborio rice
- 1 teaspoon minced garlic
- 2 tablespoons white wine vinegar
- ¼ cup freshly grated Parmesan cheese
- ½ teaspoon lemon zest
Instructions
- Steam asparagus by placing a steamer insert into a saucepan. Then, fill with water to just below the bottom of the steamer and bring water to a boil. Add asparagus, cover, and steam until tender (about 5 minutes). Cut asparagus into 1-inch pieces and set aside.
- While asparagus is steaming, add broth to a medium saucepan over medium heat and bring to a simmer.
- In a large skillet, over medium heat olive oil. Add rice and minced garlic and cook for 4-5 minutes, or until lightly toasted. Add white wine vinegar and simmer until it has mostly evaporated.
- Add 1⅓ cups of the hot chicken broth and cook, while stirring, until the rice has absorbed the liquid and it’s turned creamy. Repeat this process until the broth is gone, resulting in a tender but firm rice. (You may need to add up to ½ cup more hot chicken broth to get your rice to the correct level of tenderness).
- Stir in chopped asparagus, then remove from heat and stir in grated Parmesan cheese and lemon zest. Serve warm.
Notes
- You can use frozen asparagus spears; simply steam from frozen for about the same amount of time, then cut.
- While Arborio is classic, Carnaroli or Vialone Nano rice varieties can be used. Do not use regular long-grain rice, as it won’t release enough starch.
- Always ensure your chicken broth is simmering hot when you add it to the rice. This helps maintain the cooking temperature and keeps the rice cooking evenly.
- A tip I use to determine when the rice is ready for more broth: wait until the rice has absorbed enough of the liquid that I can scrape a utensil across the pan and it would stay bare.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Depending on the portion size and the ingredients incorporated, risotto can truly be all three! It’s versatile enough to be served as an appetizer, a side dish, or even a main course (especially when you load it with vegetables, seafood, or meat. Depending on the portion size and the ingredients incorporated.
You can partially make it ahead like restaurants do. Cook the risotto until it’s about 80% done (still a little firm in the center), then spread it thinly on a baking sheet to cool quickly. When you’re ready to serve, add it back to a pan with a splash of hot broth, stirring until it reaches the perfect creamy consistency and is heated through, then add asparagus and cheese.
Store cooled leftover risotto in an airtight container in the refrigerator for 3-5 days or freeze it for up to 3 months, though the texture may change slightly upon thawing.
If needed, thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave with additional liquid until warmed and re-creamed.
Be sure the chicken broth and Parmesan cheese do not contain hidden gluten. Otherwise, all ingredients in this recipe are gluten-free.
Complete the Meal
Main Dishes
Easy Baked Salmon
40 mins
Parmesan Crusted Pork Chops
40 mins
Easy Prime Rib Recipe
3 hrs 35 mins
Best Chicken Piccata Recipe
25 mins
More Italian Sides
Quick Caprese Salad
5 mins
Easy Bruschetta Recipe
14 mins
Garlic Bread Recipe
20 mins
Baked Zucchini Chips
40 mins
