Print

Creamy Asparagus Risotto for a Simple Spring Dinner

Close-up of creamy Asparagus risotto mixed with bright green peas, served in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy asparagus risotto for a comforting, seasonal Italian dinner that requires focused attention but delivers rich flavor with fresh spring vegetables.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups hot vegetable broth
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft and translucent, about 5 minutes. Do not let it brown.
  3. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This toasts the rice.
  4. Pour in the white wine. Stir and cook until the wine is completely absorbed.
  5. Add one ladleful (about 1/2 cup) of the hot vegetable broth to the rice. Stir continuously until the liquid is almost fully absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 15 minutes.
  7. When you have about 1 cup of broth remaining, add the cut asparagus pieces to the risotto. Continue adding the remaining broth, stirring until the rice is creamy and cooked al dente (tender with a slight bite in the center). This should take another 5 to 7 minutes.
  8. Remove the pot from the heat. Stir in the grated Parmesan cheese.
  9. Season with salt and pepper to your preference. Serve immediately for the best creamy texture.

Notes

  • Keep your vegetable broth hot in a separate saucepan while you cook the risotto; adding cold liquid stops the cooking process.
  • Stirring constantly is the key to releasing the starch needed for a creamy risotto texture.
  • If you prefer a richer flavor, substitute half of the vegetable broth with chicken broth.

Nutrition

Find it online: https://dishicious.com/asparagus-risotto-comforting-spring-dinner/