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Easy Creamy Asparagus Risotto

A close-up of creamy Easy Creamy Asparagus Risotto topped with bright green asparagus tips.
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A straightforward recipe for making rich, creamy asparagus risotto on the stovetop using simple steps.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 cups hot vegetable broth
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons unsalted butter, cold
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil and 1 tablespoon butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  3. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent.
  4. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  5. Add one ladle (about 1 cup) of hot vegetable broth to the rice. Stir frequently until the liquid is almost completely absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 15 minutes.
  7. When you have about 2 ladles of broth left, add the cut asparagus pieces to the risotto. Continue adding the remaining broth until the rice is tender but still has a slight bite (al dente). This usually takes another 5-7 minutes.
  8. Remove the pot from the heat. Stir in the 1/2 cup of Parmesan cheese and the 2 tablespoons of cold butter. Stir vigorously for about 1 minute to create a creamy texture.
  9. Season with salt and pepper to your taste. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your vegetable broth hot in a separate saucepan throughout the cooking process. Adding cold liquid stops the cooking and affects the final texture.
  • Stirring frequently releases the starch from the rice, which is what creates the signature creamy texture without needing heavy cream.
  • If you prefer softer asparagus, blanch the pieces briefly in boiling water before adding them to the risotto in step 6.

Nutrition

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