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Asparagus Risotto

Creamy, cheesy homemade risotto is taken up a notch with the addition of crispy asparagus
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings


  • 1 pound asparagus cut into 2-inch pieces
  • 5 cups chicken broth low sodium
  • 2 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 6 tablespoons butter
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste


  • Place chicken broth in large saucepan and place over medium-low heat. Keep it warm until ready to use.
  • Boil a large bot of salted water. Add cut asparagus and blanch for 2 minutes. Cool cooked asparagus in ice water and dry off. Set aside. 
  • Add olive oil to a large saute pan and place over medium-high heat. Add onion and cook until they soften, about 3 minutes. Add rice and stir for 1 minute. Add white wine and stir until wine had evaporated, about 1-2 minutes. Season with a little salt and pepper.
  • Add two ladles of warm chicken broth to rice and stir until rice has absorbed the broth. Repeat with two more ladles of broth. Continue process until all of the broth has been absorbed by the rice.  Continue adding stock two ladles at a time until all the stock has been absorbed by the risotto. Remove risotto from heat. Add cheese and butter and stir together until they've melted into the risotto. Give the risotto a taste and season, if needed.
  • Add in blanched asparagus and stir until combined. Serve immediately. 


Recipe adapted from Epicurious