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Creamy asparagus risotto served in a bowl with fresh herbs

Asparagus Risotto

A creamy and flavorful asparagus risotto that is easy to prepare and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice Specialty rice for risotto.
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces Use fresh asparagus for best flavor.
  • 4 cups chicken or vegetable broth Keep warm while cooking.
  • 1 small onion, chopped For flavor base.
  • 2 cloves garlic, minced For added flavor.
  • 1 cup dry white wine Adds depth to the risotto.
  • 1 cup grated Parmesan cheese For creaminess and flavor.
  • 2 tablespoons butter For richness.
  • Salt and pepper to taste To season.
  • Olive oil For cooking the onion and garlic.

Method
 

Preparation
  1. In a pot, heat the broth over low heat. Keep it warm but not boiling.
  2. In a large pan, heat a bit of olive oil over medium heat. Add the onion and garlic, cooking until soft.
  3. Stir in the Arborio rice, coating it well. Cook for about 1 minute until the rice is slightly translucent.
  4. Pour in the white wine and stir until it’s mostly absorbed by the rice.
  5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before adding more.
  6. After about 15 minutes, add the asparagus pieces to the risotto.
  7. Continue stirring and adding broth until the rice is creamy and cooked to al dente, about 20-25 minutes total.
  8. Stir in the butter and Parmesan cheese, mixing until smooth. Season with salt and pepper to taste.
  9. Serve hot and enjoy your creamy risotto.

Notes

Use fresh asparagus for best results. Keep broth warm for a smoother cooking process. Stir often for that creamy texture.