Asparagus Risotto
Creamy, luxurious arborio rice with fresh spring asparagus, white wine, and Parmesan. Ready in under 40 minutes with constant stirring—the stirring is what makes risotto silky.
- Total time
- 40 min
- Servings
- 4
- Calories
- 485
- Protein
- 18g
Ingredients
- 1 lb asparagus, woody ends trimmed
- 4 cups vegetable broth
- 1.5 cups arborio rice
- 1 medium yellow onion, finely diced
- ½ cup white wine (dry)
- 3 tbsp butter
- ¾ cup Parmesan cheese, grated
- 1 tbsp olive oil
Instructions
- 1
Bring vegetable broth to a bare simmer in a pot; keep warm on a back burner.
- 2
Cut asparagus into 1-inch pieces; set tips aside separately from the stems.
- 3
Heat olive oil and 1 tbsp butter in a large heavy-bottomed pot over medium.
- 4
Add diced onion; sauté until translucent, about 4 minutes. Do not brown.
- 5
Add asparagus stems; stir for 1 minute until fragrant.
- 6
Add rice; stir constantly for 1 minute until the grains look slightly translucent at the edges.
- 7
Pour in white wine; stir until almost completely absorbed, about 1 minute.
- 8
Add 1 cup of warm broth; stir frequently until liquid is mostly absorbed, about 4 minutes.
- 9
Continue adding broth 1 cup at a time, stirring constantly, until rice is creamy and just tender (about 18 minutes total).
- 10
Stir in asparagus tips; cook 2 minutes until bright green and just tender.
- 11
Remove from heat. Stir in remaining 2 tbsp butter and Parmesan until fully combined and creamy.
- 12
Season generously with salt and black pepper. Serve immediately.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven
- wooden spoon or risotto paddle
- small pot for broth
- cutting board
- chef's knife
- grater for Parmesan
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