Risotto agli Asparagi
Asparagus Risotto Recipe
Risotto agli Asparagi is a classic Italian dish that's irresistibly delicious - creamy Arborio rice, vibrant asparagus, rich Parmesan, zesty lemon, and fresh parsley!
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Why We Love It!
- Comfort Food with a Twist: A classic risotto is one of our all-time favorite comfort foods, but in this recipe, the asparagus gives it a fresh, seasonal spin.
- Easier than You Think: Risotto agli Asparagi might sound fancy, but it’s way easier to make than you think - and totally worth it!
- Pure Italian Goodness: Creamy rice, crunchy asparagus, Parmesan and a touch of zesty lemon - it’s everything we love about Italian food in one dish.
- Easy to Double Up: This recipe is great for feeding a crowd. Just double up on the ingredients, and you’ve got a delicious, crowd-pleasing dish ready to go.
- It’s Vegetarian: Risotto agli Asparagi is the ultimate comfort food that just happens to be vegetarian...
What Is Risotto agli Asparagi?
Risotto agli Asparagi or Asparagus Risotto is all about turning humble ingredients – rice, broth, and asparagus – into something rich, creamy, and downright irresistible!
At its core, risotto is made by slowly cooking Arborio or Carnaroli rice in broth, stirring regularly to release its natural starch. That’s the secret to its signature creamy texture – no heavy cream needed… For Risotto agli Asparagi, fresh asparagus is the star. Blanched stalks and tender tips are stirred in at the last moment, keeping everything fresh, brigh, and vibrant.
A staple in Italian cuisine, risotto is especially loved in Lombardy and Veneto. It’s often served as a primo piatto (first course) or alongside secondi piatti (main dishes) after an appetizer at family gatherings or special occasions. But let’s be real – hearty dishes like Risotto agli Asparagi can easily stand alone as a satisfying one-course meal or ‘piatto unico’. That’s how we usually do it!
Ingredients
Risotto agli Asparagi
left to right top to bottom –Â check ‘Recipe’ below for quantity info
- Italian Parsley: Parsley adds freshness and extra color.
- White Wine: We prefer a dry white wine like Sauvignon Blanc or a Pino Grigio. Tip: buy extra to enjoy with your Risotto agli Asparagi!
- Shallot: Milder and sweeter than regular onions, shallots are perfect for risotto. They melt into the dish, creating a subtle, aromatic base.
- Garlic: You just want to give it a gentle hint of garlic.
- Asparagus: Choose a bunch with bright, firm tips & fresh, moist ends – avoid anything dried or wrinkled.
- Broth: Use good-quality vegetable broth. The flavor of your risotto depends on this, so go for something you really like.
- Lemon: A splash of fresh lemon juice and a sprinkle of zest brightens up the dish.
- Butter: A little butter at the end gives your risotto that luxurious, velvety finish. Don’t skip it – it’s the secret to a creamy risotto!
- Olive Oil: A mild and fruity extra virgin olive oil works best in this recipe.
- Salt & Pepper: Sea salt and freshly ground black pepper
- Parmesan Cheese (Parmigiano Reggiano): Freshly grated Parmigiano is a must. Its nutty, salty flavor ties everything together and makes the risotto extra creamy.
- Risotto Rice: For a proper risotto, you’ll need Arborio rice. It’s different from regular rice because it’s packed with surface starch that thickens the broth as it cooks, giving risotto that signature creamy texture we all love.
How To Make Risotto agli Asparagi
Slice & Chop
Start by trimming the woody ends of the asparagus. Slice the stalks into about 1/2" (1 cm) pieces and keep the tender tips whole - they'll be added at the end for maximum color and texture.
Finely chop the shallot, parsley and garlic. Wash the lemon thoroughly, dry and zest it with a Microplane, then juice it.
Blanch
Sauté
Heat the olive oil in a wide, deep pan over medium heat. Add the shallots and garlic and cook for about 2-3 minutes or until translucent and fragrant.
Toast the Rice
Add the Arborio rice to the pan and stir to coat it in the oil. Let it toast for 1-2 minutes, stirring frequently, until the grains are slightly translucent around the edges.
Deglaze
Pour in the wine and stir the rice around a bit until the wine evaporates. This adds a wonderful depth to the risotto.
Cook
Now, it’s time to start adding the warm broth in steps, one ladle at a time, stirring occasionally. Let each ladleful absorb into the rice before adding the next. This process will take about 18-20 minutes, and the rice should be creamy and tender but with a slight bite - al dente. You’ll probably have a bit of broth left over, no worries, this might come in handy at the end if your risotto isn’t creamy enough.
Add Asparagus
When the rice is done, stir in the blanched asparagus stalks. Let them warm through for a couple of minutes. This gives the risotto that extra asparagus flavor but preserves their bright green color.
Assemble
Remove the pan from the heat. Carefully stir in the butter, grated Parmigiano cheese, and the asparagus heads - keep some heads aside for the presentation later. Let it rest for a minute to achieve a smooth, silky texture.
Add in the lemon zest, juice and chopped parsley. Season with sea salt and freshly ground black pepper. The risotto should now be super creamy when you stir it around. Â If it still seems a bit dry, stir in an extra ladle of the leftover broth.
Top
Serving Tips & Pairings
- As a Main Dish: When we serve this asparagus risotto as a stand-alone dish, we usually add a simple salad on the side or some crusty bread to mop up the creamy sauce.
- As a Side Dish: Pair your Risotto agli Asparagi with grilled chicken, roasted salmon or veal scaloppine for an easy and elegant meal.
- Go Totally Italian: Add this risotto to an Italian-inspired dinner menu alongside antipasti or an easy caprese salad.
- Drinks:
- For a non-alcoholic option, our Limonata goes great with this dish.
- A crisp white wine like Sauvignon Blanc, Pinot Grigio or Gavi works perfectly with the fresh flavors of Risotto agli Asparagi.
Substitutions & Variations
- Rice: Carnaroli or Vialone Nano rice can be used instead of Arborio, but Arborio is usually easier to find.
- Broth/Stock: Swap vegetable broth for chicken stock to add a richer, more savory depth of flavor to your risotto.
- Cheese Options: If you don’t have Parmesan? Grana Padano or Pecorino Romano are great options.
- Add Protein: Stir in cooked shrimp, grilled chicken, or even crispy pancetta…
- Vegetables: If you can’t find asparagus, swap them for peas, spinach or sautéed mushrooms for a different but equally delicious risotto.
FAQs
Certainly, restaurants often partially cook risotto, stopping the process about ¾ of the way through, just before adding the final ladles of broth. At this stage, the rice is par-cooked but still firm in the centre. To preserve its texture, the risotto is cooled quickly (spreading it out in a thin layer in a large airtight container works best) and stored in the fridge for up to 3 days. Store your blanched asparagus in a separate container for up to 3 days in the fridge.
When you’re ready to serve, simply reheat the par-cooked risotto in a nonstick pan over low heat, keep stirring and cooking, gradually adding the remaining heated broth until the broth is fully incorporated and reached the right consistency. This shouldn’t take longer than five minutes. Add the blanched asparagus and follow our recipe above starting from step 7 to finish of with butter, Parmesan, lemon, parsley and you’re good to go. This method ensures you still get that fresh, luxurious texture, even when prepping ahead.
Risotto is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat it gently in a nonstick pan on the stovetop with a splash of broth or water to loosen it back up.
Leftover risotto doesn’t go to waste! Here are some tasty tips to repurpose it:
- Risotto balls: Roll chilled risotto into balls, or Arancini; stuff with mozzarella if desired, coat with breadcrumbs, and fry until golden. Perfect as snack or appetizer.
- Risotto Cakes: Form them into patties, pan-fry in little olive oil until crispy and serve with a fresh salad.
- Stuffed Vegetables: Use leftover risotto to fill bell peppers, zucchini or even large mushrooms, then bake until golden brown.
Recipe
Risotto Agli Asparagi
Ingredients
- 5 sprigs parsley
- 120 ml white wine
- 50 g shallot
- 1 clove garlic
- 250 g asparagus
- 1 l broth
- 1/2 piece lemon
- 30 g butter
- 45 ml olive oil
- 1 pinch seasalt
- 1 pinch pepper
- 45 g parmesan cheese
- 200 g risotto rice - Arborio
Instructions
- Start by trimming the woody ends of the asparagus. Slice the stalks into about 1/2" (1 cm) pieces and keep the tender tips whole - they'll be added at the end for maximum color and texture.Finely chop the shallot, parsley and garlic. Wash the lemon thoroughly, dry and zest it with a Microplane, then juice it.
- Heat the vegetable broth until it’s just simmering. Blanch the asparagus pieces (tips and stalks) in the warm broth for about 2 minutes. Remove with a slotted spoon and set aside. Keep the asparagus infused broth warm for later use.
- Heat the olive oil in a wide, deep pan over medium heat. Add the shallots and garlic and cook for about 2-3 minutes or until translucent and fragrant.
- Add the Arborio rice to the pan and stir to coat it in the oil. Let it toast for 1-2 minutes, stirring frequently, until the grains are slightly translucent around the edges.
- Pour in the wine and stir the rice around a bit until the wine evaporates. This adds a wonderful depth to the risotto.
- Now, it’s time to start adding the warm broth in steps, one ladle at a time, stirring occasionally. Let each ladleful absorb into the rice before adding the next. This process will take about 18-20 minutes, and the rice should be creamy and tender but with a slight bite - al dente. You’ll probably have a bit of broth left over, no worries, this might come in handy at the end if your risotto isn’t creamy enough.
- When the rice is done, stir in the blanched asparagus stalks. Let them warm through for a couple of minutes. This gives the risotto that extra asparagus flavor but preserves their bright green color.
- Remove the pan from the heat. Carefully stir in the butter, grated Parmigiano cheese, and the asparagus heads - keep some heads aside for the presentation later. Let it rest for a minute to achieve a smooth, silky texture.Add in the lemon zest, juice and chopped parsley. Season with sea salt and freshly ground black pepper. The risotto should now be super creamy when you stir it around. Â If it still seems a bit dry, stir in an extra ladle of the leftover broth.
- Serve your Risotto agli Asparagi right away while it’s hot, topped with some asparagus heads, a sprinkle of Parmigiano, fresh parsley and a bit of lemon zest.
Notes
- Italian Parsley:Â Parsley adds freshness and extra color.
- White Wine:Â We prefer a dry white wine like Sauvignon Blanc or a Pino Grigio. Tip: buy extra to enjoy with your Risotto agli Asparagi!
- Shallot:Â Milder and sweeter than regular onions, shallots are perfect for risotto. They melt into the dish, creating a subtle, aromatic base.
- Garlic:Â You just want to give it a gentle hint of garlic.
- Asparagus:Â Choose a bunch with bright, firm tips & fresh, moist ends - avoid anything dried or wrinkled.
- Broth:Â Use good-quality vegetable broth. The flavor of your risotto depends on this, so go for something you really like.
- Lemon:Â A splash of fresh lemon juice and a sprinkle of zest brightens up the dish.
- Butter: A little butter at the end gives your risotto that luxurious, velvety finish. Don’t skip it - it’s the secret to a creamy risotto!
- Olive Oil:Â A mild and fruity extra virgin olive oil works best in this recipe.
- Salt & Pepper:Â Sea salt and freshly ground black pepper
- Parmesan Cheese (Parmigiano Reggiano):Â Freshly grated Parmigiano is a must. Its nutty, salty flavor ties everything together and makes the risotto extra creamy.
- Risotto Rice: For a proper risotto, you’ll need Arborio rice. It’s different from regular rice because it’s packed with surface starch that thickens the broth as it cooks, giving risotto that signature creamy texture we all love.
- Â
Nutrition
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