Asparagus Risotto
Asparagus Risotto is a creamy, comforting Italian dish made by cooking Arborio rice in broth until tender, then adding asparagus for a fresh, springtime twist. It’s a classic, rich dish that balances the flavors of tender asparagus with the creamy, cheesy rice.
Servings 4 people
Ingredients
- 1 pound Asparagus
- 1 Lemon
- 1 Sweet Onion
- 2 Garlic Cloves
- 1/2 cup Parmesan Cheese
- 2 tbsp Butter
- 2 cups Arborio Rice
- 3/4 cup White Wine
- 4 cups Vegetable Stock
- 4 tbsp Olive Oil
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Prep & Cook Asparagus
- Trim and chop 1 pound of asparagus into bite-sized pieces.
- Sauté the asparagus in butter and olive oil for 3-5 minutes, then season with salt and pepper. Set aside.
Prep & Cook Onions/Garlic
- In the same pan, sauté the chopped sweet onion in butter and olive oil until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
Cook Rice & Add Liquids
- Add the Arborio rice to the pan, stirring to coat the grains.
- Pour in 3/4 cup white wine and let it absorb.
- Gradually add 4 cups of warm vegetable stock, one ladle at a time, stirring constantly until the rice is creamy and cooked, about 15 minutes.
Add Cheese & Lemon
- Stir in 1/2 cup Parmesan cheese, 2 tbsp butter, and 2 tbsp lemon juice.
- Add the cooked asparagus back into the risotto. Adjust seasoning with salt and pepper.
Enjoy Your Asparagus Risotto
- Serve warm and garnish with extra Parmesan if desired. Enjoy the rich, creamy flavors of your homemade risotto!