Asparagus Risotto Recipe | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Get ready for a seriously awesome side dish! We’re talking tender asparagus and fluffy risotto coming together in one knockout combo! Creamy, hearty, and flavored with lemon and garlic – this asparagus risotto will have you coming back for spoonful after spoonful!

A good side can take dinner to the next level! This asparagus risotto is definitely one to try, but here are some other recipes I know you’ll love: Israeli couscous, lemon rice, or mushroom risotto! Add them all to the lineup!

Closeup image of asparagus risotto.

Easy Asparagus Risotto

Let me tell you about this fantastic asparagus risotto that’s going to rock your taste buds! Imagine tender asparagus perfectly blended with creamy arborio rice, jazzed up with zesty lemon juice and a generous sprinkle of that delightful parmesan cheese. You won’t be able to get enough.

Don’t be fooled by its fancy name – asparagus risotto is actually a breeze to make. No MasterChef skills required! Just chop up some asparagus and cook it in veggie broth. Add minced shallot, garlic, and arborio rice, and stir till it’s toasty and fragrant. Splash in some broth, then let it simmer until the rice is tender yet slightly firm. Finally, fold in the cooked asparagus and sprinkle that parmesan magic – ta-da! You’ve got a creamy, hearty, and totally irresistible side dish.

Ingredients Needed

This asparagus risotto is a mouthwatering combo of tender asparagus, creamy arborio rice, zesty lemon, and parmesan. It’s easy to make and perfect for impressing your friends or just treating yourself to some serious yum! Check out the recipe card below for exact measurements.

  • Fresh Asparagus: The star ingredient, adding a tender and earthy flavor to the risotto.
  • Vegetable Broth: The flavorful base that cooks the asparagus and infuses the rice with richness. For a different twist, you can use mushroom or chicken broth instead.
  • Olive Oil: Adds extra moisture and flavor to the dish. If you prefer, you can use butter for a richer flavor.
  • Shallot: Adds a sweet and onion-like taste.
  • Garlic: For the perfect savory flavor!
  • Arborio Rice: The key to achieving that perfect creamy texture. You can also use short-grain rice if you prefer.
  • Salt and Black Pepper: Season to taste!
  • Lemon Juice: Adds a zesty and refreshing twist. If you prefer, you can also use dry white wine to add an extra pop of flavor.
  • Parmesan Cheese: The nutty and salty goodness that ties everything together! I recommend using freshly grated parmesan cheese for the best flavor.

How to Make Asparagus Risotto

Asparagus risotto is a seriously yummy side dish you can easily make in your kitchen. Don’t worry about the fancy name – it’s super simple! With just a few basic ingredients and some stirring, you’ll have a creamy and flavorful asparagus risotto that’ll impress everyone!

  1. Prepare Asparagus: Wash the asparagus, trim the hard stalky ends off. Then cut the rest of the asparagus into 1 inch pieces.
  2. Cook: In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.
  3. Remove: Remove the asparagus from the pot and place in a bowl, then set aside. Reduce the heat to low and keep the broth at a simmer.
  4. Sauté Shallot: Heat the oil in a large skillet over medium heat, add in the minced shallot and then sauté for 3-4 minutes.
  5. Combine and Cook: To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly. This will take about 5-6 minutes.
  6. Add More Broth: Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
  7. Repeat: Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.
  8. Add Asparagus and Cheese: Once the rice is finished cooking, stir in the asparagus and parmesan cheese.
  9. Enjoy: Serve fresh!
4-photo collage of vegetables being sauteed and risotto being prepared.

Cooking Tips

If you’re craving a scrumptious and creamy delight, look no further than asparagus risotto! This fantastic side dish is easier to make than you might think, and I’m here to share some handy tips that will have you cooking up a perfect batch in no time.

  • Use Fresh Asparagus: Choose firm and bright green asparagus for the best taste and texture.
  • Add Broth Gradually: Pour in the broth slowly, stirring often, to cook the rice evenly.
  • Keep Stirring: Stirring prevents sticking and helps create a creamy consistency.
  • Taste As You Go: Adjust the seasoning and add a dash of lemon juice, white wine, or lemon zest for extra flavor.
  • Cook Asparagus Just Right: You want it to be tender but still a bit firm. Overcooking can lead to mushy asparagus in your final dish.

A bowl of arborio rice topped with asparagus and grated parmesan cheese.

Storing Leftover Asparagus Risotto

Asparagus risotto is best served fresh, but you can also store it and enjoy it later. Transfer any leftovers to an airtight container and keep in the fridge for up to 5 days.

To Reheat: Reheat risotto over the stove on medium-low heat, stirring frequently until warmed through.

Rice served in a small, stoneware serving bowl.


  • Wash the asparagus, trim the hard stalky ends off. Cut the rest of the asparagus into 1 inch pieces.

  • In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.

  • Remove the asparagus from the pot and place in a bowl, set aside. Reduce the heat to low and keep the broth at a simmer.

  • Heat the oil in a large skillet over medium heat, add in the minced shallot and saute for 3-4 minutes.

  • To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly, about 5-6 minutes.

  • Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes

  • Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.

  • Once the rice is finished cooking, stir in the asparagus and parmesan cheese.

  • Serve fresh!


Keep your leftovers stored in an airtight container for up to 5 days.


Serves: 6

Calories209kcal (10%)Carbohydrates32g (11%)Protein6g (12%)Fat6g (9%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat4gCholesterol4mg (1%)Sodium949mg (40%)Potassium206mg (6%)Fiber3g (12%)Sugar3g (3%)Vitamin A867IU (17%)Vitamin C6mg (7%)Calcium89mg (9%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Side Dish

Cuisine American

Keyword asparagus risotto, asparagus risotto recipe





Source link

Leave a Comment