Risotto with Asparagus (Italy)

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Risotto with Asparagus is an Italian classic that brings a touch of elegance to your table with minimal fuss. This dish is all about creamy textures, vibrant flavors, and the delightful crunch of fresh asparagus. It's perfect for a cozy dinner or a special occasion, offering a taste of Italy in every bite.

Ingredients for Risotto with Asparagus (Italy)

Asparagus is the star here, adding a fresh, slightly nutty flavor and a pleasant crunch. Make sure to trim and cut them into 1-inch pieces for even cooking.

Arborio rice is essential for that classic risotto texture. Its high starch content gives the dish its characteristic creaminess.

Chicken or vegetable broth serves as the cooking liquid, infusing the rice with deep, savory flavors. Use a quality broth for the best results.

Dry white wine adds acidity and depth, enhancing the overall flavor profile. Choose a wine you enjoy drinking.

Onion and garlic provide a flavorful base for the risotto, adding sweetness and aroma.

Parmesan cheese introduces a savory, umami-rich finish, tying all the flavors together beautifully.

Olive oil and butter add richness and help to sauté the onions and garlic to perfection.

Salt and pepper are your basic seasonings, bringing out the natural flavors of the ingredients.

Fresh parsley offers a pop of color and a fresh, herbal note that brightens the dish.

Tips & Tricks

  • Always keep the broth warm. Cold broth can slow down the cooking process and affect the final texture.
  • Stir frequently but not constantly. This helps release the rice's starches, creating that creamy texture.
  • If you run out of broth before the rice is fully cooked, you can use warm water to finish the cooking.
  • Don’t rush the process; patience is key to a great risotto.

Serving Suggestions

Risotto with Asparagus pairs beautifully with a simple green salad and a glass of the same dry white wine you used for cooking. For a heartier meal, serve it alongside grilled chicken or fish. A light dessert like panna cotta can round off the meal perfectly.

Frequently Asked Questions

Can I use another type of rice?
Arborio rice is best for risotto due to its high starch content, but Carnaroli or Vialone Nano can also work well.
What if I don't have white wine?
You can substitute with a bit more broth and a splash of lemon juice for acidity.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a little added broth.

Risotto with Asparagus (Italy) Recipe Walkthrough

First things first, bring your broth to a gentle simmer in a saucepan and keep it warm. This step ensures that when you add it to the rice, the cooking process isn't interrupted.

Next, in a large skillet, heat up your olive oil over medium heat. Toss in the onion and garlic. Sauté them until they're translucent and aromatic — this usually takes about 3-4 minutes.

Add the rice to the skillet, stirring it around so each grain gets a nice coat of oil, and toast it for about 2 minutes. This helps to build flavor and prevent mushiness.

Pour in the wine and keep stirring until it's fully absorbed. The rice will take on a lovely sheen, and you should smell that winey aroma dissipating.

Now, the key part: Gradually add the warm broth a ladle at a time, stirring frequently. Let each addition be absorbed before adding the next. This should take about 18-20 minutes, resulting in a creamy, tender rice.

In the last 5 minutes of cooking, stir in the asparagus pieces. This ensures they remain slightly crisp and vibrant green.

Once the rice is cooked to your liking, remove the skillet from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.

Finish by garnishing with fresh parsley before serving for a touch of color and freshness.

Why You'll Love This Recipe

  • Simple ingredients that pack a flavor punch.
  • Perfect balance of creaminess and fresh crunch.
  • Easy to prepare yet feels like a gourmet dish.
  • Customizable to your taste preferences.

Ingredients

1 lb asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth
1/2 cup dry white wine
1 onion, finely chopped
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
2 tbsp olive oil
1 tbsp butter
Salt and pepper to taste
1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. In a saucepan, bring the broth to a gentle simmer and keep warm.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent.
3. Add the rice to the skillet, stirring until the grains are well coated and slightly toasted, about 2 minutes.
4. Pour in the wine, stirring constantly, until it is fully absorbed by the rice.
5. Gradually add the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until rice is creamy and tender, about 18-20 minutes.
6. In the last 5 minutes of cooking, add the asparagus pieces to the rice mixture, stirring gently.
7. Once the rice is cooked, remove from heat and stir in butter and Parmesan cheese. Season with salt and pepper to taste.
8. Garnish with fresh parsley before serving.

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