Asparagus Risotto: Creamy, Fresh, and Comforting
This asparagus risotto is creamy, comforting, and fresh, made with tender Arborio rice, bright asparagus, and a smooth Parmesan finish for a simple yet satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
1 cup Arborio rice
1 bunch fresh asparagus, trimmed and cut into small pieces
4 cups vegetable broth, kept warm
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1.
2. Warm the vegetable broth in a saucepan and keep it at a gentle simmer.
3. Heat olive oil and 1 tablespoon butter in a large pan over medium heat.
4. Add chopped onion and cook until soft and translucent.
5. Stir in garlic and cook briefly until fragrant.
6. Add Arborio rice and stir for 1 to 2 minutes until slightly translucent.
7. Add a ladle of warm broth and stir gently until absorbed.
8. Continue adding broth gradually, stirring often.
9. When the rice is halfway cooked, add the asparagus pieces.
10. Keep adding broth and stirring until rice is tender with a slight bite.
11. Remove from heat and stir in remaining butter and Parmesan cheese.
12. Add lemon juice, salt, and black pepper to taste.
13. Garnish with fresh parsley and serve immediately.
14.
Notes
Use warm broth for consistent cooking and creamy texture.
Stir gently and regularly to release starch from the rice.
Do not overcook to keep a slight bite in the risotto.
Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 35mg
Find it online: https://doughdazzle.com/asparagus-risotto/