Ingredients

Here are the ingredients to make this asparagus risotto recipe:

• Asparagus – Choose fresh asparagus that looks firm and not wrinkled; thick or thin stalks work (see recipe tips section). Alternatively, you can use frozen asparagus.
• Risotto rice – Use carnaroli or arborio rice if possible. If unavailable, use a round-grain rice. Avoid sushi rice since it has a lower starch content. Also avoid whole grain, long grain rice and parboiled rice.
• White onion – A yellow onion also works, but don’t use onion powder.
• White wine – Use a semi-dry or dry white wine. Any chardonnay would work well. Avoid overly sweet wines as they make the dish too sweet.
• Vegetable stock – Alternatively you can use water.
• Salt – Enhances the overall flavor. Adjust to taste.
• Black pepper – Use freshly cracked pepper for the best taste.
• Parmesan cheese – Preferably Parmigiano Reggiano or Grana Padano.
• Olive oil – Don’t substitute with another oil if possible.
• Butter – Use a good quality butter for the best taste.

Recipe Tips

• You can use thicker asparagus cut into rounds or thin asparagus cut into larger pieces, depending on what you have available.
• If fresh asparagus isn’t available, you can use frozen asparagus. Just make sure to defrost it well before adding it to the pan.
• Risotto should have a creamy consistency, with the rice cooked al dente (firm but not hard). To achieve this, add the vegetable stock slowly in small increments.
• Don’t use vegetable stock straight out of the fridge. It should be at room temperature or hot.
• There’s no need to constantly stir the rice, but occasional stirring helps release starch and contributes to the creamy texture of the risotto.
• The “mantecatura” step (stirring in butter and Parmigiano) is essential for maximum creaminess and flavor. Customize with extra parmesan cheese, but don’t skip this step.
• It’s common to drizzle the final dish with olive oil, but it’s optional.

How to Make Asparagus Risotto – Step by Step Instructions

First, snap off the ends of the asparagus to remove the hard bits. Then rinse the asparagus and cut it into small pieces.

Next, peel and finely dice the onion.

Also pour the vegetable stock into a saucepan and heat it. Then keep it warm on low heat. This step is optional if the vegetable stock is already at room temperature.

Next, heat the olive oil in the pan and add the diced onion. Season with a pinch of salt and sauté over medium heat until golden and fragrant.

Now add the asparagus to the pan and sauté for a few minutes too. Reserve a few of the asparagus tops for garnish.

Then add the rice and mix well with everything in the pan.

Pour in the white wine and mix well. Cook over medium heat for a few minutes until the wine is absorbed by the rice. Then season with black pepper.

Now add one cup of vegetable stock to the pan and stir. Let the rice cook for a couple of minutes, then stir occasionally as the stock is absorbed.

Once absorbed, add another 1/2 cup of vegetable stock . Repeat this process – adding stock, letting it be absorbed, and stirring – until the rice is cooked.

When the rice is al dente, it’s time for the mantecatura step. Stir in the butter and parmesan until melted and well combined. Season with salt and black pepper to taste.

Serve the risotto hot, topped with more parmesan cheese, a drizzle of olive oil, and the reserved asparagus tops for garnish. Enjoy!