Asparagus Risotto

Indulge in the creamy, comforting elegance of Asparagus Risotto—a perfect marriage of tender Arborio rice and vibrant asparagus spears. This classic Italian dish features Arborio rice gently simmered with warm broth, infused with the aromatic notes of garlic and onion, and deglazed with dry white wine for a tangy depth. Fresh asparagus adds a bright, spring-like touch, while Parmesan cheese, butter, and a hint of lemon zest bring richness and zest to every bite. Finished with a sprinkle of fresh parsley, this risotto is as visually stunning as it is flavorful. Whether you're planning a sophisticated dinner or simply craving a luxurious comfort food experience, Asparagus Risotto is an ideal choice. It’s easy to make, ready in under an hour, and perfect for showcasing seasonal ingredients.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 bunch asparagus
• 3 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 cloves, minced garlic
• 1.5 cups Arborio rice
• 0.5 cup dry white wine
• 4 cups chicken or vegetable broth
• 0.75 cup, grated Parmesan cheese
• 2 tablespoons butter
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Begin by preparing the asparagus: wash and trim the woody ends of the asparagus, then cut into 1-inch pieces. Set aside.

Step 2

In a medium saucepan, heat the chicken or vegetable broth over low heat and keep warm.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.

Step 4

Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.

Step 5

Stir in the Arborio rice, ensuring it is well-coated with the oil, onion, and garlic. Toast the rice for about 2 minutes until it starts to turn golden.

Step 6

Pour in the dry white wine and stir until it has mostly evaporated.

Step 7

Begin adding the warm broth, one ladleful (about 1/2 cup) at a time, to the rice. Stir frequently, allowing the liquid to be almost completely absorbed before adding the next ladleful. Continue this process until the rice is creamy and cooked al dente, which usually takes around 18-20 minutes.

Step 8

When you add the final ladle of broth, stir in the asparagus pieces. The heat from the risotto will cook the asparagus until tender-crisp.

Step 9

Once all the broth is absorbed and the asparagus is cooked to your liking, remove the skillet from the heat.

Step 10

Stir in the grated Parmesan cheese, butter, salt, pepper, and lemon zest. Mix until the cheese and butter are melted and well-integrated into the risotto.

Step 11

Allow the risotto to rest for 2-3 minutes. Sprinkle with chopped fresh parsley before serving.

Step 12

Serve the risotto warm, and enjoy a delightful hasparagus-infused meal.

Nutrition Facts

Serving size	2052.5 grams (2052.5g)

Amount per serving	% Daily Value*
Calories	1565

Total Fat 90.10g	116%
Saturated Fat 33.60g	168%
Polyunsaturated Fat 4.90g
Cholesterol 133mg	44%
Sodium 5276mg	229%
Total Carbohydrate 123.80g	45%
Dietary Fiber 12.40g	44%
Total Sugars 16.00g
Protein 48.30g	97%

Vitamin D 5IU	23%
Calcium 901mg	69%
Iron 11mg	61%
Potassium 1424mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 12.9%

Carbs: 33.0%