Asparagus Risotto Recipe
This Asparagus Risotto recipe is a creamy, comforting dish that’s perfect for spring. Made with fresh asparagus, Arborio rice, and Parmesan, it combines the richness of Italian risotto with the freshness of seasonal vegetables. It’s ideal for a vegetarian meal or an elegant dinner side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
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1 lb fresh asparagus, trimmed and cut into 1-inch pieces
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1 cup Arborio rice
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1 small onion, finely chopped
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2 garlic cloves, minced
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4 cups vegetable broth, warmed
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1/2 cup dry white wine (optional)
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1/2 cup grated Parmesan cheese
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2 tbsp olive oil
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2 tbsp butter
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Salt and pepper to taste
Instructions
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Heat olive oil and butter in a saucepan over medium heat.
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Add chopped onion and garlic; sauté until translucent.
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Stir in Arborio rice and cook for 1–2 minutes until lightly toasted.
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Add white wine (if using) and stir until absorbed.
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Gradually add warm broth, 1/2 cup at a time, stirring constantly and allowing each addition to absorb.
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When rice is nearly tender (about 15 minutes), stir in asparagus pieces.
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Continue cooking, stirring and adding broth as needed until rice is creamy and asparagus is tender.
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Stir in Parmesan, season with salt and pepper, and serve hot.
Notes
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For extra flavor, roast the asparagus tips separately and add as garnish.
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Can substitute peas or spinach for asparagus for variety.
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Omit wine if preferred or replace with extra broth.
Nutrition
- Serving Size: 1 bowl (~1/4 recipe)
- Calories: 340
- Sugar: 3g
- Sodium: 520mg
Find it online: https://emiliarecipes.com/asparagus-risotto-recipe/