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Easy Creamy Asparagus Risotto

A close-up bowl of Easy Creamy Asparagus Risotto topped with shaved Parmesan cheese.
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Follow these simple steps to make a rich and creamy asparagus risotto quickly. This recipe is suitable for beginners and yields a satisfying Italian rice dish.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Pinot Grigio)
  • 5 cups hot vegetable or chicken broth
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons heavy cream
  • 1 teaspoon lemon zest
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Add the garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly until the edges of the grains look translucent.
  4. Pour in the white wine and stir until it is completely absorbed by the rice.
  5. Add one ladle (about 1 cup) of the hot broth to the rice. Stir until the liquid is almost completely absorbed. Continue adding the broth one ladleful at a time, stirring frequently until absorbed before adding the next. This process takes about 15 to 18 minutes.
  6. When you have about 1 cup of broth remaining, stir in the cut asparagus pieces. Continue adding the final broth until the rice is creamy and cooked al dente (tender with a slight bite in the center).
  7. Remove the pot from the heat. Stir in the Parmesan cheese, heavy cream, and lemon zest. Season with salt and pepper to your preference.
  8. Let the risotto rest, covered, for 2 minutes before serving immediately with extra Parmesan cheese on top.

Notes

  • Keep your broth hot in a separate saucepan while you cook the risotto; adding cold broth stops the cooking process.
  • For a less hands-on approach, you can add the asparagus during the last 5 minutes of broth absorption instead of stirring constantly.
  • Use high-quality Parmesan cheese for the best flavor.

Nutrition

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