Risotto aux Asperges (Asparagus Risotto)

This creamy asparagus risotto is a celebration of spring’s finest. Tender spears of asparagus are folded into a velvety arborio rice base, gently simmered with white wine and homemade vegetable broth. Finished with a touch of lemon zest and a pat of butter, it’s a refined yet comforting dish that feels just right for an alfresco lunch or a cozy dinner at home.

Perp Time: 15 mins | Total Time: 40 mins | Serves: 4

Ingredients

• 1 lb fresh asparagus, woody ends trimmed

  
  

• 1 tbsp olive oil

  
  

• 2 tbsp unsalted butter, divided

  
  

• 1 small yellow onion, finely chopped

  
  

• 1 garlic clove, finely chopped

  
  

• 1/2 cups Arborio rice

  
  

• 1/2 cup dry white wine

  
  

• 5–6 cups hot vegetable or chicken stock, kept warm, low sodium

  
  

• 1/2 cup finely grated Parmigiano-Reggiano

  
  

• salt and freshly ground black pepper

  
  

• zest and juice of 1/2 lemon, optional, for brightness

  
  

• 1 tbsp extra butter for finishing

Instructions

Step 1

Blanch the Asparagus

Trim the woody ends from the asparagus and cut the stalks into 1-inch pieces (save the tips whole if you like a pretty garnish).

Step 2

Bring a large pot of salted water to a boil. Add all asparagus pieces at once and cook for about 2 minutes, until vibrant green and just tender.

Step 3

Immediately transfer to an ice water bath to stop the cooking and preserve the color.

Step 4

Drain and set aside. You can leave a few tips whole for garnishing the finished risotto if desired.

Step 5

Sauté the Base

In a large sauté pan or risotto pot, heat the olive oil and 1 tbsp butter over medium heat.

Step 6

Add the chopped onion and cook until soft and translucent, about 5 minutes.

Add the garlic and stir for 30 seconds.

Step 7

Toast the Rice

Stir in the Arborio rice and toast for about 2 minutes until the edges look translucent.

Step 8

Add the white wine, and stir until it’s mostly evaporated.

Step 9

Cook the Risotto

Begin adding warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.

Step 10

Continue this process for 18–20 minutes, or until the rice is creamy and al dente.

Step 11

Finish with Asparagus & Cheese

When the rice is nearly done (last 3 minutes), stir in the blanched asparagus.

Step 12

Add the remaining 1 tbsp butter, Parmesan cheese, and lemon juice and zest if using.

Season with salt and black pepper to taste.

Step 13

Serve & Garnish

Spoon into bowls and garnish with asparagus tips and more Parmesan.