How to Make Asparagus Risotto | Classic Italian Risotto Recipe
Updated: Jun 26
This classic Italian risotto is delicate, elegant and delicious! If you’ve never made risotto before, this is an excellent way to dip your toes in with yummy (and impressive) results.
Watch the Pasta Grammar video where we make asparagus risotto here:
RISOTTO AGLI ASPARAGI RECIPE
Makes: 4 servings
Cook Time: 30 minutes
For this recipe, you will need:
4 cups (950ml) vegetable broth
10.5 oz. (300g) asparagus, trimmed
5 tbsp. (70g) unsalted butter
1/2 white onion, diced
1 1/3 cup (340g) arborio, carnaroli or vialone nano rice
2/3 cup (160ml) white wine
1 tbsp. extra virgin olive oil
2.5 oz. (75g) grated Parmigiano-Reggiano cheese
Small pot or skillet
Start by heating up the vegetable broth in a small pot. You'll want this warm and simmering nearby on the stove as you cook the risotto. You can make your own or use a brand you trust, just be sure that it's seasoned well as the risotto is only salted with the broth.
Prep the asparagus by first cutting the heads off and setting these aside. Chop the stems into 1-inch (2.5cm) pieces.
Add 3 tbsp. of butter and the diced onion into a saucepan over medium heat. While the butter melts and the onion cooks, toast the rice in a small pot or skillet over medium/high heat. Do so for just a minute or two, tossing or stirring it frequently to prevent burning.
Sauté the onion until it is tender and slightly transparent, then add the chopped asparagus stems. Cook for a further 5 minutes, then stir in the toasted rice. Add the white wine and bring to a simmer.
Once the excess moisture has burned off and the smell of alcohol is gone, add 1-2 ladlefuls of warm broth into the rice. Keep the rice submerged in just enough liquid to cover, and simmer until it is al dente to your taste (check the package for specific cook time recommendations). Continue to ladle in more broth as necessary to maintain moisture in the pot. Stir often, but not constantly.
While the risotto cooks, sauté the asparagus heads with the olive oil in a small skillet over medium/high heat. Set aside.
When the rice is al dente, turn off the heat. Stir in the asparagus heads, remaining butter, and the grated Parmigiano cheese. Cover the saucepan, let the risotto rest for 2-3 minutes, then serve immediately. If you like, you can top it with an extra grating of Parmigiano.
Want to try another risotto? Risotto al Pomodoro is perhaps our favorite!