Whether served as a simple and satisfying meal or an elegant dinner party main, this Asparagus Risotto is guaranteed to impress.
Years ago, during a trip to Piedmont in northwestern Italy (which happens to be the cradle of Arborio rice), I took a cooking class with two lovely ladies who taught me how to make one of the most fantastic lunches one could ever wish for. We started with a simple salad of sun-ripened tomatoes, burrata, fragrant basil leaves, and peppery olive oil. Then came a velvety zucchini and pea flan, which was accompanied by a deeply aromatic herb sauce and decorated with a beautiful edible violet. Dessert was local peaches stuffed with melted chocolate and crisp amaretti cookies. And all this washed down with plenty of local Barbera wine. I felt like I was in gourmet heaven, and I’m not exaggerating.
What impressed me most, however, was the main course—a perfectly cooked risotto made with fresh, green asparagus we had purchased at the market earlier that morning before starting our cooking class. We were taught the importance of using quality ingredients, such as homemade stock, and how to stir the risotto so that the rice came out beautifully creamy but not mushy. Finding this easy recipe took me right back to that memorable cooking class. The tender asparagus adds a touch of freshness to the decadent rice, while the Parmesan infuses the dish with savory goodness. I love finishing my risotto with a whisper of lemon zest for color and a little tang, but you can leave it out or garnish it with a scattering of flat-leaf parsley. This is a recipe that’s perfect for a relaxed weekend dinner but just as suitable for your next dinner party. Either way, it’s definitely guaranteed to impress.
Is This Asparagus Risotto Healthy?
It isn’t unhealthy, but you should bear in mind that risotto is a high-carb dish that can be high in fat and sodium, depending on what kind of stock you use and how much Parmesan you add. If this is a concern, opt for a low-sodium stock (preferably homemade) and go easy on the Parmesan. Asparagus adds a boost of fiber, vitamins, and minerals to the plate. The dish is vegetarian, but to make it fully vegan, you can use dairy-free Parmesan. This recipe is also gluten-free, and it can be made healthier by adding even more delicious veggies to the mix, like peas, zucchini, or some zesty arugula right before serving.
Tasty Tweaks
Sure, you should never mess with a good thing, but what’s great about this risotto recipe is that it’s pretty basic, offering you the chance to dress it up in many delicious ways. Crispy pancetta and a handful of freshly podded peas are always a lovely addition, but you can also stir in some chopped sun-dried tomatoes for a bit of color and tang. Finishing the dish with crumbled goat cheese and mint is one of my favorite variations, but I also love drizzling in a little white truffle oil right before serving. Those who love fish might want to stir in some smoked salmon and fresh dill. In that case, don’t forget to add a lemon wedge!
How Do I Store Leftovers?
Risotto will always taste best freshly made, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat with a splash of broth to loosen it, stirring continuously until warmed through. Freezing is not recommended, as the risotto could become grainy once thawed.
Serving Suggestions
If serving this risotto as part of an elegant dinner party menu, start with some crisp Crostini slathered with The Perfect Basil Pesto and perhaps a platter of these pretty Caprese Skewers. For dessert, opt for a classic Panna Cotta or round off the meal with bowls of ice cream crowned with Roasted Strawberries and fresh mint leaves.
Ingredients
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1 pound asparagus trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Black pepper to taste
- Fresh lemon zest optional, for garnish
Instructions
- In a saucepan, bring the vegetable broth to a simmer.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic. Sauté until translucent.
- Add Arborio rice to the skillet, stirring to coat with oil, and sauté for 2 minutes.
- Pour in white wine, stirring until mostly absorbed.
- Gradually add simmering broth, 1/2 cup at a time, stirring frequently until each addition is absorbed before adding the next.
- With the last addition of broth, add the asparagus pieces. Continue to cook until the rice is al dente and creamy.
- Remove from heat. Stir in Parmesan cheese, season with salt and pepper. Garnish with lemon zest if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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