Name: Spring Asparagus Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 cup Arborio rice; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 small shallot (finely chopped); 2 cloves garlic (minced); 1/2 cup dry white wine; 4 cups low-sodium vegetable broth (warmed); 1 bunch asparagus (trimmed and cut into 1-inch pieces); 1/2 cup grated Parmesan cheese; 2 tablespoons chopped fresh parsley; Zest of 1 lemon; Salt and pepper to taste

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If you’re looking for a meal that celebrates the freshest flavors of the season, Spring Asparagus Risotto is the one to make. Creamy, comforting Arborio rice is the perfect canvas for tender asparagus, fragrant shallot and garlic, a splash of white wine, and the delightful brightness of lemon zest. This risotto is simple enough for a weeknight and yet elegant enough to impress at any gathering, bringing everyone to the table with its irresistible aroma and vibrant color.

Ingredients You’ll Need

Spring Asparagus Risotto Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spring Asparagus Risotto lies in a handful of top-notch, easy-to-find ingredients. Each one adds something special: richness, a pop of green, a hint of citrus, or the magic that makes risotto, well, risotto! Here’s what you’ll want on hand before you begin.

Arborio rice: This starchy, short-grain rice is essential for achieving that signature creamy risotto texture.
Olive oil: Adds fruity undertones and keeps everything from sticking as you start the risotto.
Unsalted butter: Infuses a subtle richness and silkiness, especially when combined with the oil.
Shallot: Brings a gentle, nuanced onion flavor that’s ideal as a risotto base.
Garlic: Lends aromatic warmth that deepens each bite.
Dry white wine: A quick splash brings acidity to balance the dish and lift all the flavors.
Low-sodium vegetable broth: Provides depth while allowing the delicate flavors to shine; keep it warm for easy absorption!
Asparagus: The real hero, bringing sweet, grassy notes and a soft crunch—peak springtime delight.
Parmesan cheese: Adds saltiness and a nutty finish; grate just before stirring in for best results.
Fresh parsley: Offers bright, herbaceous color and lift.
Lemon zest: Freshly grated, it wakes everything up and makes the risotto sing.
Salt and pepper: Essential for balancing and enhancing all the flavors.

How to Make Spring Asparagus Risotto

Step 1: Sauté the Aromatics

Begin by heating the olive oil and butter together in a large skillet or saucepan over medium heat. Once the butter is melted and bubbling, add the chopped shallot. Stir and cook for about 2 to 3 minutes, just until softened and fragrant. Next, toss in the garlic and let it warm for a quick minute—enough to fill your kitchen with a gorgeous aroma but not so long that it browns.

Step 2: Toast the Rice

Pour the Arborio rice into the pan with the aromatics, stirring to coat each grain with the buttery mixture. Cook for 1 to 2 minutes, letting the rice get just a bit toasty. This important step helps the rice maintain the ideal texture while absorbing all those incredible flavors later on.

Step 3: Deglaze with Wine

Now, it’s time for the wine! Add the dry white wine to the rice and stir gently. The rice will hiss and sizzle as it absorbs the wine, soaking up that subtle acidity and depth. Keep stirring until most of the liquid has evaporated—this only takes a couple of minutes.

Step 4: Add Broth Gradually

Grab your ladle and add a scoop of warm vegetable broth to the pan. Stir frequently, allowing the rice to absorb the liquid before adding another ladleful. This patient process takes about 18–20 minutes, gradually transforming the rice into a creamy, luscious risotto. Don’t rush; let the rice work its magic.

Step 5: Cook the Asparagus

When the rice is nearly done—with just a little bite to it—stir in the asparagus pieces. Let them cook in the hot risotto for the final 5 minutes, ensuring they become wonderfully tender yet maintain a bright, green snap. This timing ensures your Spring Asparagus Risotto is vibrant and never mushy.

Step 6: Finish with Cheese, Lemon, and Herbs

Once the risotto is perfectly creamy and the asparagus is just right, take the pan off the heat. Now, for the finishing touches: stir in the Parmesan, lemon zest, and chopped parsley. Give everything a good mix, taste, and season with salt and pepper to your liking. Serve immediately for best results!

How to Serve Spring Asparagus Risotto

Garnishes

A sprinkle of extra Parmesan, a handful of freshly chopped parsley, and a little additional zest from the lemon make this dish look irresistible. For even more color, try adding a few reserved asparagus tips or a drizzle of good olive oil right before serving.

Side Dishes

Spring Asparagus Risotto shines as a main or a side dish. Pair it with simple grilled chicken or salmon for a hearty meal, or serve alongside a fresh green salad and crusty bread to keep things light, springy, and totally vegetarian.

Creative Ways to Present

For a special touch, serve Spring Asparagus Risotto in shallow bowls with edible flowers or microgreens on top. For individual portions, try plating inside a ring mold for a restaurant-style presentation or spoon into roasted vegetable “boats” for a playful vibe.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, let the Spring Asparagus Risotto cool completely, then transfer to an airtight container. It’ll keep happily in the fridge for up to 3 days, perfect for quick lunches or dinners.

Freezing

Risotto is best enjoyed fresh, but you can freeze it if needed. Portion cooled risotto into airtight freezer containers and store for up to one month. The texture may soften a bit once thawed, but the flavors will still satisfy that risotto craving.

Reheating

To reheat, add a splash of vegetable broth or water to a saucepan and warm the risotto over medium-low heat, stirring gently until creamy again. You can also microwave in short bursts, stirring in extra liquid as needed to keep things velvety.

FAQs

Can I use a different type Main Course, Side Dish

It’s possible, but Arborio rice makes a huge difference in texture. Other short-grain rice like Carnaroli or Vialone Nano are great alternatives for classic risotto creaminess.

What wine should I use?

Any dry white wine that you enjoy drinking will work! Sauvignon Blanc and Pinot Grigio both bring a nice crispness, but feel free to use what you have on hand.

How do I make this dish vegan?

To make a vegan Spring Asparagus Risotto, simply swap the butter for vegan margarine and use a plant-based Parmesan or a couple tablespoons of nutritional yeast instead of cheese.

Can I add other vegetables?

Absolutely! Peas, mushrooms, or even a handful of baby spinach would make delicious additions or substitutions based on what’s in season or in your fridge.

What if I don’t have vegetable broth?

You can substitute with a good-quality chicken broth if you’re not vegetarian, or use water and add a pinch more salt and herbs to layer in extra flavor.

Final Thoughts

There’s nothing quite like gathering around a table and sharing a bowl of homemade Spring Asparagus Risotto. It’s cheerful, creamy, and brimming with the best flavors the season has to offer. Give it a try—the process is just as rewarding as the first savory, lemony bite!

Spring Asparagus Risotto Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Indulge in the fresh flavors of spring with this delightful Spring Asparagus Risotto. Creamy Arborio rice is cooked to perfection with asparagus, Parmesan, and a hint of lemon, creating a luxurious dish that is both comforting and elegant.

Ingredients

Scale

Risotto:

1 cup Arborio rice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small shallot (finely chopped)
2 cloves garlic (minced)
1/2 cup dry white wine
4 cups low-sodium vegetable broth (warmed)

Additional Ingredients:

1 bunch asparagus (trimmed and cut into 1-inch pieces)
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
Salt and pepper to taste

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Instructions

In a large skillet or saucepan, heat the olive oil and butter over medium heat. Add the chopped shallot and cook for 2–3 minutes until softened.
Stir in the garlic and Arborio rice, cooking for 1–2 minutes until the rice is lightly toasted. Pour in the white wine and stir until mostly absorbed.
Begin adding the warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more.
Continue this process for 18–20 minutes, or until the rice is creamy and tender with a slight bite.
In the last 5 minutes of cooking, stir in the asparagus pieces and cook until tender-crisp.
Once the risotto is done, remove from heat and stir in Parmesan cheese, lemon zest, and parsley. Season with salt and pepper to taste. Serve immediately.