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Creamy Asparagus Risotto: A Springtime One-Pot Meal

A close-up of a creamy bowl of Asparagus Risotto topped with shaved Parmesan cheese, peas, and black pepper.
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Make this luxurious, creamy rice dish celebrating fresh spring asparagus. This recipe focuses on the slow stirring process to achieve perfect texture.

Ingredients

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

Instructions

  1. Heat the olive oil 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 minced garlic and cook for 1 minute until fragrant.
  3. Add the Arborio rice to the pot. Toast the rice, stirring constantly, for 2 minutes until the edges of the grains look translucent.
  4. Pour in the white wine. Stir until the wine is completely absorbed by the rice.
  5. Add one ladleful (about 1 cup) of the hot vegetable broth to the rice. Stir continuously until the liquid is almost completely absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring constantly and waiting until each addition is absorbed before adding the next. This process takes about 15 minutes.
  7. When you have about 2 cups of broth remaining, stir in the asparagus pieces. Continue adding the remaining broth, stirring until the rice is creamy and cooked al dente (about 5 more minutes). The total cooking time for the rice should be around 20-25 minutes.
  8. Remove the pot from the heat. Stir in the Parmesan cheese, butter, and lemon zest. Season with salt and pepper.
  9. Let the risotto rest, covered, for 2 minutes before serving immediately with extra Parmesan cheese.

Notes

  • Keep your vegetable broth hot in a separate saucepan throughout the cooking process; adding cold broth stops the cooking.
  • For the creamiest result, stir the rice slowly and consistently; this releases the starch needed for the texture.
  • If you prefer a richer flavor, substitute half the vegetable broth with chicken broth.

Nutrition

Find it online: https://onedishuniverse.com/asparagus-risotto-creamy-rice-recipes/