Print

Creamy Asparagus Risotto Recipe with Parmesan Perfect for Spring Dinner

creamy asparagus risotto - featured image
Print Recipe

A creamy and comforting risotto featuring tender asparagus and rich Parmesan, perfect for a fresh spring dinner. This recipe is quick, easy, and a crowd-pleaser with a velvety texture and bright flavors.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 grams)
  • 1 bunch fresh asparagus (about 1 pound / 450 grams), trimmed and cut into 1-inch pieces
  • 1 cup freshly grated Parmesan cheese (100 grams)
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • ½ cup dry white wine (120 ml) – optional
  • 4 cups vegetable or chicken broth (1 liter), kept warm
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh herbs (parsley and chives), chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Pour 4 cups (1 liter) of broth into a medium saucepan and keep it warm over low heat. Trim the woody ends off the asparagus and cut into 1-inch pieces, setting aside the tips separately for later.
  2. Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add the chopped shallots and cook for 2-3 minutes until translucent but not browned. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the Arborio rice to the pan and stir for 1-2 minutes, coating each grain with oil and toasting lightly.
  4. Pour in ½ cup dry white wine and stir until almost fully absorbed. If skipping wine, start adding broth now.
  5. Begin adding the warm broth one ladle (about ½ cup) at a time, stirring gently and frequently. Wait until each addition is mostly absorbed before adding the next. Continue for about 20-25 minutes until rice is tender but still al dente.
  6. When there are about 5 minutes left of cooking, stir in the asparagus tips so they become tender but still crisp.
  7. Once the rice is cooked, stir in 2 tablespoons unsalted butter, the reserved asparagus stalk pieces, and 1 cup freshly grated Parmesan. Season with salt and freshly ground black pepper to taste.
  8. Add chopped parsley and chives right before serving for a burst of color and freshness. Serve immediately.

Notes

Keep the broth warm throughout cooking to ensure even rice cooking and creamy texture. Stir gently and patiently to release starch without mashing the rice. Add broth gradually and do not rush the liquid additions. For a dairy-free version, substitute Parmesan with nutritional yeast and butter with olive oil. Risotto is naturally gluten-free but check broth labels to avoid hidden gluten.

Nutrition

Keywords: creamy asparagus risotto, Parmesan risotto, spring dinner, easy risotto recipe, Arborio rice, vegetarian risotto

Find it online: https://norasfoods.com/creamy-asparagus-risotto-recipe-with-parmesan-perfect-for-spring-dinner/