Asparagus risotto
This creamy asparagus risotto is a comforting Italian classic, made with tender asparagus, shallots, garlic, white wine, and Parmesan cheese. A perfect springtime dish that’s elegant enough for entertaining and easy enough for a cozy dinner.
Updated : 14 July, 2025
Easy
About 20 min.
Ingredients
6
Asparagus
1 tablespoon
Olive oil
1
Shallots
1
Garlic
200 grams
Round rice
250 milliliters
White wine
500 milliliters
Vegetable broth
25 grams
Butter
75 grams
Parmesan
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by cooking the asparagus in boiling water for a few minutes until just tender. Drain, let cool, then chop into small pieces and set aside.
Step 2
To make the risotto, heat the oil in a pan over medium heat. Gently fry the shallot and garlic until softened but not browned. Add the rice and cook for one minute, stirring constantly to coat the grains in oil. Pour in the wine and let it simmer until fully absorbed by the rice.
Step 3
Add the hot vegetable stock one ladleful at a time, stirring well between each addition to allow the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy - note that you may not need all of the stock.
Step 4
Stir in the chopped asparagus, butter, and Parmesan. Season to taste with salt and freshly ground black pepper, mixing thoroughly to combine all the flavors.
Step 5
To serve, spoon the risotto evenly into two serving dishes and finish each with a generous topping of grated Parmesan.