Asparagus Risotto

Creamy and delicious, this Asparagus Risotto - or Risotto agli Asparagi - is a simple classic Italian recipe you can make when asparagus is in season!

Course First Course, Main Course

Cuisine Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Alba Luna Meyer

Ingredients

one bunch fresh asparagus, (about 11 ounces / 300 grams)
1/2 white onion
4 cups vegetable stock, or water
2 teaspoons olive oil
1 cup risotto rice, carnaroli or arborio if possible
1 cup white wine, preferably semi-dry
1/2 teaspoon black pepper
1/4 teaspoon salt, more to taste
2 tablespoons butter
1/2 cup Parmigiano Reggiano or Grana Padano, grated; plus more for serving

US Customary - Metric

Instructions

Snap off the ends of the asparagus to remove the hard bits. Then rinse the asparagus and cut it into small pieces.
Peel and finely dice the onion.
Pour the vegetable stock into a saucepan and heat it. Keep it warm on low heat.
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.
Add the asparagus to the pan and sauté for a few minutes too. Reserve a few of the asparagus tops for garnish.
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.
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.

Notes

You can use thicker asparagus cut into rounds or thin asparagus cut into larger pieces.
If fresh asparagus isn’t available, you can use frozen asparagus. Just make sure to defrost it well before adding it to the pan.
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.
Use a semi-dry or dry white wine. Any chardonnay would work well. Avoid overly sweet wines as they make the dish too sweet.
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.

Nutrition

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.