Asparagus Risotto

Asparagus risotto is a velvety, creamy Italian rice dish with fresh asparagus, shallots, Arborio rice, and Parmesan cheese. Nothing screams comfort like homemade risotto. Now pair it with sautéed tender, crisp asparagus, and you have a little piece of heaven.

You are going to love this delicious side dish. It goes well with so many main entrees, but I like to serve it with lemon pepper chicken, garlic steak bites, and steak Diane.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: Unsalted or salted
• Asparagus: Fresh asparagus is a must for this recipe.
• Marjoram: You can substitute oregano for the marjoram, but you should treat yourself if you have never cooked with marjoram. Marjoram is less intense, milder, and sweeter, with a woodsy citrus aroma.
• Shallots: They are a type of onion that is a little milder and sweeter than a regular yellow onion. If you can not find them, use a finely chopped small yellow onion.
• Arborio rice: This rice is key for a creamy risotto. Its high starch content creates a luscious creamy texture. It is great for absorbing large amounts of liquid while maintaining its firm structure.
• Dry white wine: I like to use a sauvignon blanc or a pinot grigio. Make sure it is a wine that you would enjoy a glass of.
• Vegetable stock: for a vegetarian dish. Or use a low-sodium chicken broth.
• Parmesan cheese: Please use freshly grated Parmesan Cheese.  It is flavor-packed and worth every penny.

How to Make Asparagus Risotto

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

In a medium-sized pot over medium heat, melt some butter and heat a little olive oil.  Add the asparagus and cook until it’s crisp-tender, stirring a couple of times. Remove from the heat and plate the asparagus, leaving the fat in the pot.

Add the shallots and cook for a couple of minutes, stirring frequently. Then, add the Arborio rice and cook just until it starts to lightly brown, stirring constantly. Add the wine and cook until evaporated, stirring frequently. Add the warmed vegetable stock about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth. 

Stop cooking before the last addition of vegetable broth is fully absorbed, so it is extra creamy.  Stir in the sautéed asparagus, Parmesan cheese, marjoram, and fresh thyme. Season with salt and freshly ground black pepper.

Preparation Tips and Storage

• Always warm stock or broth before adding it in small increments. It should be warm but not boiling. I warm mine in a Pyrex glass measuring cup in the microwave.
• The key to a rich creamy risotto is using a high-starch rice such as Arborio, carnaroli, or vialone nano, and adding warm stock in small increments while simmering and stirring very frequently. Add 1/3 to 1/2 cup of stock at a time and stir it in. Let it simmer and absorb, stirring frequently, before adding any more broth. Stirring every 1-2 minutes will help ensure a smooth risotto.
• Store in an airtight container in the refrigerator for up to 4 days. Risottos reheat very well in the microwave in short increments at reduced power. Simply warm a little bit, then stir in 1-2 tablespoons of chicken broth until you achieve that same creamy texture as when it was first cooked.
• I do not recommend freezing risotto.

Easy Serving Suggestions for Asparagus Risotto

• Meat: New York Strip steak, chicken florentine, or chicken cordon bleu.
• Soup: Italian sausage soup, cream of mushroom soup, or minestrone.
• Salad: Italian salad with homemade dressing, arugula salad, or Panzanella salad

More Asparagus Recipes

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