Asparagus Risotto
Asparagus Risotto
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Category
Dinner, Main Course, Vegetarian, Italian
Cuisine
Italian, Mediterranean
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
A creamy, spring-inspired risotto with tender asparagus and Parmesan — made easy in a Dutch oven for even cooking and rich flavor.
Ingredients
- Base
- 4 cups chicken or vegetable stock
- 2 tbsp olive oil
- 1 shallot, minced
- Risotto
- 1½ cups arborio rice
- ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- Finish
- ½ cup grated Parmesan cheese
- 1 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
Directions
- Warm the stock
- In a separate saucepan, bring the stock to a gentle simmer. Keep it warm on low heat.
- Start the risotto
- In a Dutch oven over medium heat, warm olive oil. Add shallot and cook for 2 minutes until softened.
- Add rice and wine
- Stir in arborio rice, coating well with oil. Pour in white wine and stir until absorbed.
- Add stock gradually
- Add 1 ladle of warm stock at a time, stirring often and waiting until the liquid is absorbed before adding more. Continue until the rice is creamy and tender but still has a slight bite, about 18–20 minutes.
- Add asparagus
- Stir in asparagus pieces during the last 5 minutes of cooking.
- Finish and serve
- Remove from heat. Stir in Parmesan, butter, salt, and pepper. Serve immediately.
Recipe Note
- Consistent stirring — You don’t need to stir constantly, but frequent stirring helps release starch for creaminess.
- Asparagus timing — Adding it at the end keeps it crisp-tender and vibrant green.
- Wine swap — For a non-alcoholic version, use a splash of lemon juice and extra stock.
- Make it a meal — Top with seared scallops or grilled shrimp for added protein.
Serving Suggestions
With a crisp Sauvignon Blanc
Alongside roasted chicken or salmon