Asparagus Risotto is a creamy, comforting dish that brings together tender asparagus and perfectly cooked rice in a rich, buttery sauce. The fresh, green asparagus adds a nice snap and a little sweetness, while the risotto itself is soft and cheesy, making every bite feel like a warm hug on a plate.
I love making this risotto when asparagus is in season because the flavor is just unbeatable. I usually stir in a little Parmesan cheese at the end to make it extra creamy, and sometimes I add a squeeze of lemon juice to brighten it up. It’s one of those recipes that feels fancy but is actually pretty simple to throw together.
One of my favorite ways to enjoy asparagus risotto is as a cozy weeknight dinner with a glass of white wine or a side salad. It’s also a great dish to share with friends because it always gets compliments and makes the table feel a little more special without much effort.
Key Ingredients & Substitutions for Asparagus Risotto
Asparagus: Fresh asparagus adds a fresh, slightly sweet flavor and a nice texture. If you can’t find fresh, frozen trimmed asparagus works well too—just thaw and pat dry before cooking.
Arborio rice: This rice is key for creamy risotto because of its high starch content. If you don’t have Arborio, Carnaroli or Vialone Nano are good alternatives that also give a creamy finish.
Broth: Using warm broth prep is essential. Vegetable broth works great for a lighter flavor; chicken broth adds richness. Homemade broth is best, but store-bought works fine too.
White wine: I like adding white wine for a little acidity and depth. If you want to skip it, just replace the wine with more broth. The risotto will still taste great.
Parmesan cheese: Parmesan melts perfectly and adds a nutty, salty touch. If you’re avoiding dairy, nutritional yeast can be a nice cheesy alternative.
How Do You Get Creamy Risotto Without It Turning Mushy?
Risotto’s creamy texture comes from stirring and adding broth slowly. Here’s how to do it well:
- Keep broth warm off to the side so it doesn’t cool the rice down.
- Add broth one ladle at a time, stirring often. Wait until most liquid is absorbed before adding more.
- Use medium heat to cook the rice gently but steadily, encouraging the rice to release starch.
- Keep stirring—it helps release starch and prevents sticking or burning.
- Stop cooking when rice is tender but still firm to the bite (al dente). It should be creamy, not mushy.
By following these steps, your risotto will be smooth, creamy, and full of flavor every time.
Equipment You’ll Need
- Large skillet or pan – I prefer a wide pan because it helps cook the rice evenly and makes stirring easier.
- Wooden spoon or silicone spatula – great for stirring without scratching the pan and gentle mixing.
- Measuring cups and spoons – for the rice, broth, wine, and seasonings; keeps everything precise.
- Small saucepan – to keep the broth warm, which helps the risotto cook smoothly.
- Slotted spoon or strainer – used to quickly blanch the asparagus tips, keeping their bright color and texture.
- Serving spoon – for gently folding the asparagus into the risotto before serving.
Flavor Variations & Add-Ins
- Hear me out—add cooked shredded chicken or pancetta to make it more filling; it pairs well with the creamy rice.
- Swap Parmesan for Gruyère or Pecorino for different cheese flavors—each adds a unique richness.
- Stir in sautéed mushrooms or peas for extra vegetables and flavor—perfect for a veggie boost.
- Kick it up a notch with a squeeze of lemon or lemon zest for added freshness that brightens the dish.
How to Make Asparagus Risotto
Ingredients You’ll Need:
For The Risotto:
- 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 1-inch pieces, tips reserved
- 1 ½ cups Arborio rice
- 4 cups vegetable or chicken broth, kept warm
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 3 tablespoons unsalted butter
- ½ cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30-35 minutes total. It includes blanching the asparagus, sautéing, and slowly cooking the risotto to creamy perfection. Gathering and prepping ingredients might add a few minutes more. It’s a great dish to enjoy fresh and warm!
Step-by-Step Instructions:
1. Blanch the Asparagus:
Bring a pot of salted water to a boil. Add both the asparagus pieces and tips and cook for 2-3 minutes until the asparagus is bright green and tender but still firm. Remove with a slotted spoon and quickly transfer it to a bowl of ice water to stop the cooking. Drain and set aside.
2. Sauté Onion and Garlic:
In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook for about 3-4 minutes, stirring often until the onion is soft and translucent, and you can smell the garlic’s aroma.
3. Toast the Rice:
Add the Arborio rice to the pan with the onions and garlic. Stir well to coat the rice with the oil. Cook for about 2 minutes until the edges of the rice grains start to look see-through. This step brings out the rice’s nutty flavor.
4. Add White Wine (Optional):
Pour in the white wine, if you’re using it. Stir continuously until most of the wine is absorbed by the rice.
5. Cook the Risotto:
Begin adding the warm broth one ladle at a time. Stir often, allowing the liquid to mostly absorb before adding the next ladle. This slow process should take about 18-20 minutes. It helps the rice release its creamy starch. Around halfway, gently stir in the chopped asparagus pieces (not the tips yet).
6. Sauté Asparagus Tips:
While the risotto cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a small pan. Add the reserved asparagus tips and sauté for 2-3 minutes until they are tender and slightly caramelized. Set aside.
7. Finish the Risotto:
Once the rice is creamy and just tender, remove the pan from heat. Stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese until melted and well mixed. Taste and add salt and pepper as needed.
8. Combine and Serve:
Carefully fold the sautéed asparagus tips into the risotto. Serve hot, garnished with extra Parmesan cheese and fresh chopped parsley for a bright finish.
Enjoy your creamy, delicious Asparagus Risotto made with love!
Can I Use Frozen Asparagus for This Risotto?
Yes! Just thaw the frozen asparagus and pat it dry before blanching. Frozen asparagus may be softer, so reduce blanching time slightly to keep a good texture.
What Can I Use Instead of White Wine?
If you prefer not to use wine, simply replace it with an equal amount of warm broth. The risotto will still be flavorful and creamy without the acidity from the wine.
How Do I Store Leftover Risotto?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture if it’s too thick.
Can I Make Asparagus Risotto Ahead of Time?
You can prepare the risotto up to the point before adding butter and cheese. Cool it quickly, cover, and refrigerate for up to a day. When ready to serve, gently reheat and finish with the butter, cheese, and sautéed asparagus tips for the best taste and texture.
