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Creamy Italian Asparagus Risotto

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A creamy and comforting Italian risotto featuring fresh asparagus, Parmesan cheese, and a splash of dry white wine. Perfect for easy homemade dinners with a rich, authentic flavor.

Ingredients

Scale
  • 1 ½ cups (300 g) Arborio rice
  • 1 bunch (about 12 oz / 340 g) fresh asparagus
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup (120 ml) dry white wine (Sauvignon Blanc or Pinot Grigio recommended)
  • 4 cups (1 liter) vegetable or chicken stock, warmed
  • ¾ cup (75 g) freshly grated Parmesan cheese
  • 3 tablespoons (45 g) unsalted butter, divided
  • 2 tablespoons (30 ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon zest (optional)

Instructions

  1. Rinse and trim the woody ends off the asparagus. Cut the stalks into 1-inch pieces, reserving the tender tips separately. Set aside.
  2. Pour 4 cups (1 liter) of vegetable or chicken stock into a saucepan and keep it on low heat to stay warm throughout cooking.
  3. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy-bottomed pan over medium heat. Add finely chopped shallots and cook for 2-3 minutes until translucent. Add minced garlic and cook for another minute until fragrant, without browning.
  4. Add the Arborio rice to the pan and stir well to coat every grain with the buttery shallot mixture. Toast the rice for about 2 minutes until glossy and slightly translucent around the edges.
  5. Pour in ½ cup dry white wine and stir continuously until the liquid is mostly absorbed.
  6. Add a ladleful (about ½ cup) of warm stock to the rice. Stir gently and consistently until the stock is mostly absorbed before adding the next ladleful. Keep the heat at a gentle simmer.
  7. After about 10 minutes, once the rice has softened but still has a slight bite, stir in the chopped asparagus stalks. Continue adding stock one ladle at a time, stirring often.
  8. After about 18-20 minutes total, test the rice; it should be tender but still slightly firm in the center (al dente). Stir in the reserved asparagus tips during the last 3 minutes of cooking.
  9. Remove the pan from heat. Stir in the remaining 2 tablespoons butter and ¾ cup freshly grated Parmesan until melted and velvety. Season with salt and freshly ground black pepper to taste. Add fresh lemon zest if using.
  10. Let the risotto sit for a minute. Spoon onto warmed plates and garnish with extra Parmesan or a drizzle of olive oil if desired.

Notes

Keep the stock warm to ensure even cooking and creamy texture. Stir gently and consistently to release the rice’s starch. Add asparagus stalks midway and tips near the end to avoid mushiness. Resist rushing the stirring process for best creaminess. Risotto can be adapted to dairy-free by substituting butter with olive oil and Parmesan with vegan alternatives.

Nutrition

Keywords: asparagus risotto, creamy risotto, Italian dinner, Arborio rice, Parmesan risotto, spring recipes, easy risotto, white wine risotto

Find it online: https://shimmersnack.com/creamy-italian-asparagus-risotto-recipe-perfect-for-easy-homemade-dinners/