Asparagus Risotto is the ultimate spring comfort food- Learn all the tips to make the best asparagus risotto in 20 minutes!
Asparagus risotto is a popular dish from northern Italy that is incredibly easy to make at home, and it's sure to wow your guests at the dinner table on a special occasion.
Risotto has a reputation to be not quite the easiest Italian dish to remake at home. But it's simply not true!
You will be actually impressed by how easy actually is to prepare a delicious, creamy risotto.
I especially love making risotto when I have guests over for dinner, as it only takes one pot and 20 minutes to make, so it's super quick and totally mess-free!
Also, did I mention it tastes amazing? Light and refreshing, lemon and asparagus make such a great pairing for a risotto!
This creamy risotto is also incredibly versatile, you can easily add salmon or king prawns if you fancy.
And you can make a vegan risotto by swapping Parmesan and butter with a dairy-free alternative!
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ASPARAGUS RISOTTO INGREDIENTS
To make the best asparagus risotto you don't need fancy ingredients.
Quality is the key here, so follow my ingredient tips below to make the best of this classic Italian dish.
You actually need less than 10 simple ingredients:
- Asparagus: go for fresh green asparagus when they're in season, or opt for frozen asparagus tips, which are available all year round.
- Rice: the best rice for risotto is Carnaroli, this medium-grained rice is key to that sought-after creaminess, plus it doesn't overcook easily. Other great options include Acquerello’s aged Carnaroli rice or Vialone Nano.
- Wine: Always use good-quality white wine. Alternatively, substitute with an extra ladle of vegetable stock.
- Stock: Use homemade vegetable stock for a delicate note, chicken or beef broth for a stronger flavor. If using shop-bought stock, pick a low-sodium stock.
- Butter: cold butter is the key to a creamy risotto, so don't skip it!
- Parmesan cheese: 24-months aged Parmigiano Reggiano is my go-to choice, but you can use Grana Padano too.
- Shallots (or golden onion): You can use a medium-sized shallot or a small golden onion.
- Lemon: sprinkle lemon zest to finish off the dish and add a citrusy refreshing note. Asparagus and lemon make a fantastic pairing!
HOW TO MAKE ASPARAGUS RISOTTO
Cooking this lemon asparagus risotto is actually relatively easy. It takes about 20 minutes from start to finish.
- STEP 1 - Cook the Asparagus.
Blanch the asparagus for 3 minutes. Heat a large pan with 1 tablespoon of butter, add the asparagus and shallot and cook for 2 minutes.
- STEP 2 - Toast the Rice.
Transfer the veggies into a container and return the pot to low-medium heat. Add the rice and toast it for 1 minute, stirring often. Add the wine, and let it evaporate.
- STEP 3 - Cook the Rice and Asparagus.
Add a ladle of stock and stir until the rice has absorbed it. Continue to add a ladle of stock at a time until the rice is cooked but still has a bite, about 15 minutes. Add the cooked asparagus and shallot and continue to cook for 2 minutes.
- STEP 4 - Mantecatura.
Remove the pan from the heat and let the rice rest for 2-3 minutes. Add cold butter and parmesan cheese and stir well to bring all the ingredients together.
Sprinkle the lemon zest all over the risotto, season with freshly cracked black pepper to taste and serve.
RISOTTO COOKING TIPS
- Don't wash your rice beforehand as this removes the starch, which is what helps give risotto its creamy texture.
- Do NOT use cold stock when making risotto. Cold stock will cool everything down and mess up the cooking process.
- Cook your risotto on a low, simmering heat and add the stock gradually.
- You need to babysit the pan, don’t let the rice simmer unattended.
- Check and stir often to prevent it from drying out or sticking to the bottom of the pan.
- Stir your risotto every 30 seconds or 1 minute, a bit of shaking is also recommended. I like to shake the pot with one hand and mix the rice with a wooden spoon in the other.
ASPARAGUS RISOTTO VARIATIONS
You can't go wrong with this easy asparagus risotto. But if you want to jazz it up, here are a few variations I make on a regular basis:
SALMON AND ASPARAGUS RISOTTO
One of my favorite versions, asparagus risotto with salmon is super easy and makes a nutritious dish.
Simply follow the risotto recipe, and whilst it cooks, bake 2 salmon fillets in the oven at 180 C /360 F for 8 minutes.
Remove the salmon from the oven, flake it with a fork, and add to the risotto before serving.
KING PRAWN AND ASPARAGUS RISOTTO
Shrimp and asparagus risotto is a fantastic alternative if you want to impress your guests. Whilst the risotto cooks, sautee 200g/ 7oz of cleaned shrimps in a pan with a little extra virgin olive oil, for about 2 minutes on each side. Remove from the pan and add to the risotto right before serving.
VEGAN ASPARAGUS RISOTTO
To make a vegan asparagus risotto, omit the Parmesan cheese (or use vegan Parmesan-style cheese) and substitute the butter with a vegan alternative.
WHAT TO SERVE WITH ASPARAGUS RISOTTO
In Italy, risotto is usually served on its own as an appetizer or main course.
But you can definitely pair it with some spring-perfect side dishes!
Here are a few side dishes that go well with asparagus risotto:
- Asparagus Frittata
- Roasted green beans
- Tuscan Panzanella Salad with Parma Ham
- Rocket and Parmesan Salad
- Grilled scallops
- Roasted mushrooms
STORAGE TIPS
You can store your leftover asparagus risotto in an airtight container and refrigerate it for up to 2 days.
You can freeze leftover risotto in a freezer-friendly container, it will keep well for 1 month.
When you fancy some risotto, remove it from the freezer and thaw in the fridge overnight. Then reheat in a pan over low heat for 5 minutes then serve.
You can also use the leftover risotto to make Sicilian arancini.
DID YOU TRY THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
Looking at your pictures always makes me smile *and super hungry*!
📖 RECIPE
Asparagus Risotto
Ingredients
- 400 g green asparagus
- 4 tablespoon butter
- 1 medium shallot, finely minced
- 320 g Carnaroli rice, or Arborio, Vialone Nano
- 60 ml white wine
- 1 l vegetable stock
- 80 g Parmigiano Reggiano cheese, finely grated
- 1 tablespoon lemon zest, finely chopped
- Sea salt & black pepper, to taste
Instructions
- Cut and discard the woody ends off the asparagus stalks. Cut the tips off the asparagus, and chop the stalks into ½-inch rounds. In a small pot of boiling water lightly salted with water add the chopped asparagus and blanch them for 3 minutes, then remove them with a slotted spoon.
- Heat a large pan over medium heat, add 1 tablespoon of butter, followed by the shallot and the asparagus, and saute all the ingredients for 2 minutes, or until the shallot is cooked through.
- Transfer the asparagus and shallot into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, cotninue to stir the rice and let it evaporate.
- Add a ladle of stock and stir until the rice has absorbed it. Continue to add a ladle of stock at a time until the rice is cooked but still has a bite. Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
- Return the veggies into the pot with the rice and stir all the ingredients together.
- Once ready, remove the pot from the heat and let the risotto rest for 2 minutes. Add the remaining 3 tablespoons of cold butter and parmesan cheese and stir well to bring all the ingredients together. Sprinkle the lemon zest all over the risotto, season with freshly cracked black pepper and serve.
Video
Notes
- Don't wash your rice beforehand as this removes the starch, which is what helps give risotto its creamy texture.
- Do NOT use cold stock when making risotto. Cold stock will cool everything down and mess up the cooking process.
- Cook your risotto on a low, simmering heat and add the stock gradually.
- You need to babysit the pan, don’t let the rice simmer unattended.
- Check and stir often to prevent it from drying out or sticking to the bottom of the pan.
- Stir your risotto every 30 seconds or 1 minute, a bit of shaking is also recommended. I like to shake the pot with one hand and mix the rice with a wooden spoon in the other.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Helen Burton in Derby UK says
This risotto was really tasty. I followed the 1x recipe but it was still too much for me and my OH to finish. I’m currently looking for an Arancini recipe to use up the leftovers.
Leanne says
Incredibly tasty, easy to follow recipe, a satisfying meal