Green asparagus risotto is one of my favorites because I love this vegetable with its slightly bitter and unique flavor. Its season runs from April to late May. It is very versatile in the kitchen and, in my opinion, risotto is its perfect match.
The asparagus risotto is made with rice and fresh asparagus, ingredients that create a delicate combination. When we talk about rice with asparagus, we refer to a dish rich in fiber, vitamins and minerals that are useful for the body’s well-being.
Many people look for how to make risotto with asparagus because it is considered a simple but nutritious recipe: asparagus risotto brings benefits thanks to asparagus, which are known for their purifying, diuretic and antioxidant properties; they help digestion, favor the elimination of toxins and contribute to the proper functioning of the cardiovascular system.
For this reason the risotto with asparagus is often recommended in a balanced diet, as it combines taste, lightness and important nutritional values.
Preparing a risotto is not simple, but by following my easy steps you will get a creamy and truly tasty result.
I also recommend the artichoke risotto, the strawberry risotto, the pear and gorgonzola risotto. You can also serve it with my homemade bread or with crunchy Taggia canestrelli. Many other recipes await you—just visit my blog.
I also recommend
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for preparing the green asparagus risotto
Asparagus risotto recipe
- 1 2/3 cups Carnaroli rice
- 9 oz asparagus
- 1 glass white wine
- 2 1/8 1/2 cups water
- to taste extra virgin olive oil
- to taste salt
- 1 cup grated Parmigiano Reggiano
- 1/2 onion
Tools for preparing the green asparagus risotto
- 1 Saucepan
- 1 Pan
- 1 Wooden spoon
- 1 Knife
- 1 Food chopper
- 1 Blender
Steps to prepare the green asparagus risotto
To prepare the asparagus risotto, start by cleaning the vegetables. Then, finely chop half an onion with a food chopper and remove the tough stem ends of the asparagus. Next, cut the remaining asparagus in half, separating the stems from the tips.
Meanwhile, bring a saucepan of water to a boil, salt it, and add half of the asparagus (the tender stems, as shown in the photo). Let them cook for a few minutes, then blend them with some of the cooking water. This will give you the broth to cook the risotto.
Next, in a pan add a drizzle of extra virgin olive oil, then add the chopped onion and lightly sauté. Add the rice and toast it for one to two minutes, then add the glass of white wine which will deglaze immediately.
Immediately after, gradually add the asparagus broth to the rice, stirring from time to time. Repeat this action each time the rice starts to dry out.
Halfway through cooking, add the remaining half of the asparagus, cut into pieces, season with salt and continue cooking. Be sure to cover and check often; if the rice dries out you can add more broth. Never let it dry out completely and at the end of cooking leave a little broth, which will be absorbed during the final stirring.
Finally, once cooked, add the Parmigiano Reggiano, mix well and let rest for a few minutes with the lid on. This way you will get a nicely creamy risotto.
Now the risotto is ready to be served and enjoyed… enjoy your meal!
Tips for green asparagus risotto
After cooking it is important to let the asparagus risotto cool at room temperature for a short time and then store it in an airtight container in the refrigerator: in this way the asparagus risotto generally keeps for about 1-2 days. When you want to eat the asparagus rice again, it is recommended to reheat it in a pan or in the microwave adding a little broth, water or milk to bring back the creaminess.
How to store risotto with asparagus for longer: you can also freeze it in portions, but be aware that after thawing the texture of the rice may be slightly less creamy.
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