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HomeHealthy FoodAsparagus Risotto – A Couple Cooks

Asparagus Risotto – A Couple Cooks


This asparagus risotto transforms easy substances right into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s good any night time of the week.

Asparagus risotto garnished with Parmesan cheese shavings and pinenuts.

Creamy, savory, crunchy, and zingy: this asparagus risotto is actually chic. Alex and I are craving contemporary flavors over right here, and this fancy but easy dinner is the right antidote: the right spring recipe!

Roast asparagus with lemon on the similar time that you just’re stirring up a creamy risotto on the stovetop. Then throw the tender shiny inexperienced asparagus into the risotto, proper together with the lemon. You’ll want the pot would by no means finish—we definitely did!

  • “We made the asparagus risotto tonight and it was SO SO SO good! I used to be stunned at how a lot lemon taste it had from roasting the lemons with the asparagus. We needed to preserve ourselves from consuming the entire thing in a single dinner!” -Connie
  • “It was so scrumptious. It was creamy and tangy and the asparagus was good!” -Karen

Key substances in asparagus risotto

You’ll want a handful of straightforward substances for this asparagus risotto. The flavors are crisp and pure. Right here’s what you’ll want:

  • White arborio rice: Arborio rice is a short-grain Italian selection that releases its starches progressively whereas cooking, creating the creamy, signature texture of risotto. You must have the ability to discover it at most grocery shops. Keep away from substituting another number of rice on this recipe.
  • Asparagus: Search for skinny to medium thick spears, which have a light, candy taste.
  • Broth and dry white wine: White wine is important to the nuanced taste. In case you favor, you may substitute extra broth for the wine.
  • Lemon: Contemporary lemon infuses a citrus zingy.
  • Parmesan cheese: Cheese infuses the dish with savory notes.
  • Toasted pine nuts: This Italian-style garnish steps up the flavour; right here’s learn how to toast pine nuts. Olive oil, butter, onion, and garlic powder spherical out the flavors on this dish.
Asparagus risotto in pot with lemon slices.

Find out how to make risotto: step-by-step

Making risotto is definitely fairly easy! It’s only a matter of sluggish cooking quick grain rice with broth till it turns into terribly creamy. Once we first began cooking, we thought risotto was one thing that got here out of a field marked “risotto.” Seems, it’s only a particular strategy to prepare dinner arborio rice. Listed here are the essential steps (for precise steps and portions, go to the full recipe beneath).

Roasted asparagus

Step 1: Trim the asparagus, and blend with olive oil, salt, pepper, and lemon zest. Place it on a lined baking sheet with lemon wheels and roast at 425°F for 10 to fifteen minutes, till tender.

Risotto Recipe

Step 2: Warmth olive oil and the butter in a big skillet over medium warmth. Add minced onion and prepare dinner for 4 to five minutes till tender. Add the garlic powder and rice and prepare dinner, stirring, about 2 minutes. Stir within the wine and prepare dinner till the liquid is totally absorbed.

Asparagus risotto

Step 3: Add 2 ladles of warmed broth and prepare dinner, stirring till the liquid is absorbed, then add 2 extra ladles. Proceed cooking and including broth in the identical method for about 12 minutes till creamy however nonetheless al dente. Scale back the warmth, add 2 extra ladles of broth, the Parmesan cheese, and stir vigorously for 1 to 2 minutes.

When you’ve acquired a thick and creamy risotto, stir within the asparagus and roasted lemon wedges and serve instantly.

Asparagus risotto on plate with pot in background.

What to serve with risotto

Generally it’s laborious to determine learn how to make risotto right into a full meal, particularly if it’s vegetarian. Accessorizing with a salad makes for a filling vegetarian dinner. Listed here are a couple of concepts for what to serve with risotto:

Storing leftovers

This asparagus risotto is greatest the day it’s made. You possibly can retailer leftovers refrigerated in a sealed container for 3 days, however the coloration of the asparagus will fade. Reheat gently on the stovetop earlier than serving.

Tip: In case you love risotto, make sure that to strive our Traditional Risotto, Butternut Squash Risotto, Mushroom Risotto, and Creamy Shrimp Risotto.

A number of extra asparagus recipes

Need extra methods to make use of this wholesome inexperienced stalk? Listed here are some asparagus recipes so as to add to your repertoire:

Dietary notes

This asparagus risotto recipe is vegetarian (with vegetarian Parmesan cheese) and gluten-free.

What if I don’t have arborio rice?

Whereas arborio rice is right for its creamy texture. Wait till you’ve got time to entry this selection earlier than making risotto.

Is white wine important?

The white wine provides acidity and depth of taste, however you may omit it for a non-alcoholic model. Merely substitute vegetable broth for the wine.

My risotto appears too dry. What can I do?

Risotto is all about gradual addition of broth. In case your risotto appears dry, merely add a bit extra scorching broth, one ladleful at a time, stirring continually, till it reaches the specified creamy consistency.

How can I add extra protein to my risotto?

For a heartier meal, stir in sauteed shrimp or diced pancetta with the asparagus.

Print

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Description

This asparagus risotto transforms easy substances right into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s good any night time of the week.


  • 1 quart vegetable broth
  • 1 quart water
  • 1 ½ teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the opposite half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • ¼ teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, resembling Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly floor black pepper
  • Non-compulsory garnish: Toasted pine nuts


  1. Preheat the oven to 425°F.
  2. Warmth the broth: Mix the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low warmth. (You’ll use this warmed broth to stir into the risotto).
  3. Minimize the greens: Mince the onion, then place it in a bowl and reserve. Minimize off the robust backside ends of the asparagus after which minimize them into two-inch items.
  4. Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on ½ teaspoon kosher salt and some grinds of black pepper. Add the zest of ½ lemon and blend together with your palms. Thinly slice 2 lemon wheels, then minimize every in half and add them proper on the tray.
  5. Begin the risotto: Warmth 2 tablespoons olive oil and the two tablespoons butter in a big skillet over medium warmth. Add the minced onion and prepare dinner for 4 to five minutes till tender. Add the garlic powder and rice and prepare dinner, stirring often, about 2 minutes till the rice begins to show gentle brown. Stir within the wine and prepare dinner till the liquid is totally absorbed.
  6. Roast the asparagus: Place the tray with the asparagus within the oven and 10 to fifteen minutes, till shiny inexperienced and tender when pierced by a fork on the thickest half. The timing will depend upon the thickness of the asparagus spears. (You’ll take away it from the oven when you’re cooking the risotto within the subsequent step.)
  7. In the meantime, prepare dinner the risotto: Add two ladles of the recent broth to the risotto. Prepare dinner, stirring often till the liquid is totally absorbed, then add two extra ladles of broth. Prepare dinner on this similar method for about 12 minutes, including two ladles and stirring. After the 12 minutes, style a grain of rice. If it’s creamy however nonetheless al dente within the heart, you’re prepared for the ultimate step! If not, proceed to prepare dinner and add broth for a couple of minutes extra.
  8. End the risotto: When the rice is al dente, cut back the warmth to low. Add two extra ladles of broth, the Parmesan cheese and some grinds of black pepper. Stir vigorously for 1 to 2 minutes till you’ve acquired a thick and creamy risotto. Then stir within the asparagus and roasted lemon wedges and serve instantly. Shops refrigerated in a sealed container for 3 days, although the colour of the asparagus will fade (reheat earlier than serving).

  • Class: Predominant Dish
  • Methodology: Stovetop
  • Delicacies: Italian
  • Weight loss plan: Vegetarian

Key phrases: Asparagus risotto

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