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Spring Asparagus Risotto

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A creamy risotto that highlights the fresh flavors of spring with tender asparagus, aromatic herbs, and a touch of Parmesan cheese.

Ingredients

Scale
  • 1 cup Arborio rice
  • 4 cups vegetable or chicken broth, warmed
  • 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
  • 1 small shallot or onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp butter, divided
  • ½ cup dry white wine (optional)
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh chives or parsley, for garnish

Instructions

  1. Bring broth to a simmer in a saucepan and keep warm.
  2. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add shallot and garlic, cooking until soft and translucent, about 2–3 minutes.
  3. Add Arborio rice and stir for 1–2 minutes until lightly toasted.
  4. Pour in wine (if using) and stir until mostly absorbed.
  5. Add warm broth, one ladle at a time, stirring often and allowing each addition to be absorbed before adding more.
  6. After about 10 minutes, stir in asparagus and continue cooking, adding broth and stirring until rice is al dente and creamy, about 18–20 minutes total.
  7. Remove from heat and stir in remaining butter and Parmesan. Season with salt and pepper.
  8. Let rest for a minute, then serve garnished with chives or parsley and extra Parmesan.

Notes

  • Use fresh, in-season asparagus for best flavor and texture.
  • Finish with a splash of cream for an extra-luxurious texture.
  • Leftovers can be reheated with a splash of broth or water to loosen the texture.
  • Try adding peas or lemon zest for a bright variation.

Nutrition

Find it online: https://ukfinda.com/spring-asparagus-risotto/