The asparagus risotto is a simple dish, delicate, fragrant, and creamy, bringing the first green flavors of the season to the table with simplicity and elegance.
All first courses are truly delicious. I love pasta and rice and enjoy getting creative with many different dishes.
And risottos, how many can be made? In my opinion, there is really no limit to our imagination.
The risotto I am offering you today has turned out to be a delicacy.
Without even using butter for the finishing touch, but Parmesan cheese.
Have you ever finished a risotto with grated cheese? Soft and creamy, as chefs say “all’onda”.
If you want to make other delicious first courses, click on these links below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Let’s see what we need to make it.
- 1.5 cups Arborio rice
- to taste extra virgin olive oil
- to taste fine salt
- 10.5 oz asparagus (about one bunch)
- 6.3 cups vegetable broth (made with carrot, onion, celery, potato, and asparagus tips)
- 1.4 oz grated Parmesan (or Pecorino if you prefer)
- Half onion
Tools
- 1 Casserole
- 1 Knife
- 1 Vegetable Peeler
- 1 Pan
Steps
Let’s see the steps to make the recipe.
Wash the asparagus and then separate the tips from the stalks.
I peeled the stalks with a vegetable peeler to remove the tougher fibers.
The tips I cooked together with the other ingredients to make the vegetable broth.
I cut the stalks into slices and cooked them aside with the chopped onion.
I prepared the vegetable broth. Let me share a trick.
To keep the risotto creamier, just add the pureed vegetables from the vegetable broth into the pot with the rice (after toasting it).
Especially for vegetable-based risottos. I don’t do this with seafood risotto.
I took a pot and boiled a carrot, an onion, celery, a potato, asparagus tips, and salt.
When the vegetables were cooked, I blended everything together, also adding the stalks I had previously cooked separately with the onion.
I kept only a few asparagus tips aside to decorate the dish later.
In a casserole, I toasted the rice, then added a few ladles of broth and started cooking, stirring occasionally and adding liquid whenever I saw the previous one was absorbed.
After about 10 minutes, I added the pureed vegetable cream to the pot, obtained as I mentioned earlier, from the stalks cooked with the onion and the broth vegetables.
Taste and if the risotto is cooked, finish by adding grated Parmesan in the casserole.
Stir well to melt and combine it.
Plate, add the asparagus tips as decoration, and serve this creamy delight.
Storing Asparagus Risotto
Let the risotto cool completely at room temperature (no more than 1 hour).
Transfer it to an airtight container.
Store in the refrigerator for a maximum of 1–2 days.
It’s better not to exceed this time because cooked rice is a delicate food.
FAQ (Questions and Answers)
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