Creamy Asparagus Risotto: A Delicious Springtime Dish

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This isn’t your average risotto recipe. We’re ditching the fancy ingredients and complicated techniques for a simple, yet incredibly flavorful, dish that’s perfect for a weeknight meal or a casual dinner party.

Asparagus is the star of the show here, adding a touch of springtime freshness with every bite. The creamy Arborio rice gets cooked to perfection, resulting in a luxurious texture that melts in your mouth. And the best part? This recipe comes together in under an hour, making it a great option for busy cooks.

Lemon Asparagus Risotto
Lemon Asparagus Risotto


2 tablespoons olive oil

  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken broth, warmed
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

  • Instructions:

    1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.

    2. Add the Arborio rice and cook, stirring constantly, for about 1 minute. The rice should become slightly translucent around the edges.

    3. Pour in the white wine and bring to a simmer. Cook, stirring frequently, until the wine has been absorbed by the rice.

    4. Gradually add the warm chicken broth, one ladleful at a time, stirring constantly after each addition. Let the rice absorb the broth before adding the next ladleful. This process will take about 20-25 minutes, or until the rice is cooked through and creamy, but still has a slight bite to it.

    5. While the rice is cooking, blanch the asparagus. Bring a pot of salted water to a boil. Add the asparagus pieces and cook for 2-3 minutes, or until tender-crisp. Drain the asparagus and set aside.

    6. Once the rice is cooked, stir in the grated Parmesan cheese, butter, and asparagus. Season with salt and freshly ground black pepper to taste.

    7. Serve immediately, garnished with fresh parsley (optional), and enjoy!

    Nutrition Facts:

    (Per serving)

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 30mg
  • Sodium: 450mg
  • Carbohydrates: 50g
  • Fiber: 3g
  • Sugar: 2g
  • Protein: 15g

  • Please note: These are just approximate nutrition facts and may vary depending on the specific ingredients you use.


    This asparagus risotto is a delicious and satisfying meal that’s sure to please everyone at the table. It’s simple to make, requires minimal ingredients, and comes together quickly. Plus, it’s a great way to incorporate fresh, seasonal asparagus into your diet.

    So next time you’re looking for a quick and easy dinner option, give this risotto recipe a try. You won’t be disappointed!


    1. Can I use a different type of rice besides Arborio?

    While Arborio rice is the traditional choice for risotto due to its high starch content, which helps create the creamy texture, you can use other short-grain rice varieties like Carnaroli or Vialone Nano in a pinch. However, the resulting texture might be slightly less creamy.

    2. What can I substitute for white wine?

    If you don’t have white wine on hand, you can use chicken broth instead. However, the white wine adds a bit of acidity that helps to balance the richness of the dish. You can also try using a splash of lemon juice for a similar effect.

    3. How can I make this recipe vegetarian?

    Simply omit the Parmesan cheese and butter, and use vegetable broth instead of chicken broth. You can also add other vegetables to the risotto, such as peas, mushrooms, or sun-dried tomatoes.

    4. What can I serve with risotto?

    Risotto is a versatile dish that can be served as a main course or a side dish. Pair it with a simple grilled chicken breast, roasted vegetables, or a green salad.

    5. Can I make risotto ahead of time?