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Friday, June 21, 2024

Asparagus Risotto – A Couple Cooks


This asparagus risotto transforms easy components right into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s good any evening of the week.

Asparagus risotto garnished with Parmesan cheese shavings and pinenuts.

Creamy, savory, crunchy, and zingy: this asparagus risotto is actually elegant. Alex and I are craving contemporary flavors over right here, and this fancy but easy dinner is the right antidote: the right spring recipe!

Roast asparagus with lemon on the identical time that you just’re stirring up a creamy risotto on the stovetop. Then throw the tender vibrant inexperienced asparagus into the risotto, proper together with the lemon. You’ll want the pot would by no means finish—we definitely did!

  • “We made the asparagus risotto tonight and it was SO SO SO good! I used to be stunned at how a lot lemon taste it had from roasting the lemons with the asparagus. We needed to preserve ourselves from consuming the entire thing in a single dinner!” -Connie
  • “It was so scrumptious. It was creamy and tangy and the asparagus was good!” -Karen

Key components in asparagus risotto

You’ll want a handful of straightforward components for this asparagus risotto. The flavors are crisp and pure. Right here’s what you’ll want:

  • White arborio rice: Arborio rice is a short-grain Italian selection that releases its starches regularly whereas cooking, creating the creamy, signature texture of risotto. It’s best to have the ability to discover it at most grocery shops. Keep away from substituting every other number of rice on this recipe.
  • Asparagus: Search for skinny to medium thick spears, which have a light, candy taste.
  • Broth and dry white wine: White wine is crucial to the nuanced taste. For those who want, you possibly can substitute extra broth for the wine.
  • Lemon: Contemporary lemon infuses a citrus zingy.
  • Parmesan cheese: Cheese infuses the dish with savory notes.
  • Toasted pine nuts: This Italian-style garnish steps up the flavour; right here’s easy methods to toast pine nuts. Olive oil, butter, onion, and garlic powder spherical out the flavors on this dish.
Asparagus risotto in pot with lemon slices.

How you can make risotto: step-by-step

Making risotto is definitely fairly easy! It’s only a matter of sluggish cooking quick grain rice with broth till it turns into terribly creamy. After we first began cooking, we thought risotto was one thing that got here out of a field marked “risotto.” Seems, it’s only a particular technique to prepare dinner arborio rice. Listed here are the fundamental steps (for precise steps and portions, go to the full recipe beneath).

Roasted asparagus

Step 1: Trim the asparagus, and blend with olive oil, salt, pepper, and lemon zest. Place it on a lined baking sheet with lemon wheels and roast at 425°F for 10 to fifteen minutes, till tender.

Risotto Recipe

Step 2: Warmth olive oil and the butter in a big skillet over medium warmth. Add minced onion and prepare dinner for 4 to five minutes till tender. Add the garlic powder and rice and prepare dinner, stirring, about 2 minutes. Stir within the wine and prepare dinner till the liquid is absolutely absorbed.

Asparagus risotto

Step 3: Add 2 ladles of warmed broth and prepare dinner, stirring till the liquid is absorbed, then add 2 extra ladles. Proceed cooking and including broth in the identical method for about 12 minutes till creamy however nonetheless al dente. Scale back the warmth, add 2 extra ladles of broth, the Parmesan cheese, and stir vigorously for 1 to 2 minutes.

When you’ve bought a thick and creamy risotto, stir within the asparagus and roasted lemon wedges and serve instantly.

Asparagus risotto on plate with pot in background.

What to serve with risotto

Generally it’s laborious to resolve easy methods to make risotto right into a full meal, particularly if it’s vegetarian. Accessorizing with a salad makes for a filling vegetarian dinner. Listed here are a number of concepts for what to serve with risotto:

Storing leftovers

This asparagus risotto is finest the day it’s made. You may retailer leftovers refrigerated in a sealed container for 3 days, however the coloration of the asparagus will fade. Reheat gently on the stovetop earlier than serving.

Tip: For those who love risotto, make sure that to attempt our Traditional Risotto, Butternut Squash Risotto, Mushroom Risotto, and Creamy Shrimp Risotto.

A couple of extra asparagus recipes

Need extra methods to make use of this wholesome inexperienced stalk? Listed here are some asparagus recipes so as to add to your repertoire:

Dietary notes

This asparagus risotto recipe is vegetarian (with vegetarian Parmesan cheese) and gluten-free.

What if I don’t have arborio rice?

Whereas arborio rice is right for its creamy texture. Wait till you have got time to entry this selection earlier than making risotto.

Is white wine important?

The white wine provides acidity and depth of taste, however you possibly can omit it for a non-alcoholic model. Merely substitute vegetable broth for the wine.

My risotto appears too dry. What can I do?

Risotto is all about gradual addition of broth. In case your risotto appears dry, merely add a bit extra scorching broth, one ladleful at a time, stirring always, till it reaches the specified creamy consistency.

How can I add extra protein to my risotto?

For a heartier meal, stir in sauteed shrimp or diced pancetta with the asparagus.

Print

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Description

This asparagus risotto transforms easy components right into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s good any evening of the week.


  • 1 quart vegetable broth
  • 1 quart water
  • 1 ½ teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the opposite half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • ¼ teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, akin to Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly floor black pepper
  • Elective garnish: Toasted pine nuts


  1. Preheat the oven to 425°F.
  2. Warmth the broth: Mix the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low warmth. (You’ll use this warmed broth to stir into the risotto).
  3. Reduce the greens: Mince the onion, then place it in a bowl and reserve. Reduce off the powerful backside ends of the asparagus after which reduce them into two-inch items.
  4. Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on ½ teaspoon kosher salt and some grinds of black pepper. Add the zest of ½ lemon and blend together with your palms. Thinly slice 2 lemon wheels, then reduce every in half and add them proper on the tray.
  5. Begin the risotto: Warmth 2 tablespoons olive oil and the two tablespoons butter in a big skillet over medium warmth. Add the minced onion and prepare dinner for 4 to five minutes till tender. Add the garlic powder and rice and prepare dinner, stirring sometimes, about 2 minutes till the rice begins to show gentle brown. Stir within the wine and prepare dinner till the liquid is absolutely absorbed.
  6. Roast the asparagus: Place the tray with the asparagus within the oven and 10 to fifteen minutes, till vibrant inexperienced and tender when pierced by a fork on the thickest half. The timing will depend upon the thickness of the asparagus spears. (You’ll take away it from the oven whilst you’re cooking the risotto within the subsequent step.)
  7. In the meantime, prepare dinner the risotto: Add two ladles of the new broth to the risotto. Prepare dinner, stirring sometimes till the liquid is absolutely absorbed, then add two extra ladles of broth. Prepare dinner on this identical method for about 12 minutes, including two ladles and stirring. After the 12 minutes, style a grain of rice. If it’s creamy however nonetheless al dente within the middle, you’re prepared for the ultimate step! If not, proceed to prepare dinner and add broth for a couple of minutes extra.
  8. End the risotto: When the rice is al dente, scale back the warmth to low. Add two extra ladles of broth, the Parmesan cheese and some grinds of black pepper. Stir vigorously for 1 to 2 minutes till you’ve bought a thick and creamy risotto. Then stir within the asparagus and roasted lemon wedges and serve instantly. Shops refrigerated in a sealed container for 3 days, although the colour of the asparagus will fade (reheat earlier than serving).

  • Class: Fundamental Dish
  • Methodology: Stovetop
  • Delicacies: Italian
  • Weight-reduction plan: Vegetarian

Key phrases: Asparagus risotto

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