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Easy Creamy Asparagus Risotto

A close-up of a bowl of Easy Creamy Asparagus Risotto topped with bright green asparagus spears, peas, and grated 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.

Ingredients

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  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 5 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 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 chopped 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. Stir 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 ladle (about 1 cup) of the hot vegetable broth to the rice. Stir until the liquid is almost completely absorbed.
  6. Continue adding the broth, one ladleful at a time, stirring frequently until absorbed before adding the next. This process takes about 15-18 minutes.
  7. When you have about 1 cup of broth left, add the cut asparagus pieces to the risotto. Continue adding the remaining broth until the rice is creamy and cooked al dente (tender but with a slight bite).
  8. Remove the pot from the heat. Stir in the Parmesan cheese, heavy cream, and lemon zest. Mix well until the risotto is smooth and creamy.
  9. Season with salt and pepper to your preference. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your vegetable broth hot in a separate saucepan while you cook the risotto. Adding cold broth stops the cooking process.
  • For a creamier result without constant stirring, stir vigorously every minute or so instead of stirring continuously.
  • If you prefer a stronger asparagus flavor, blanch the asparagus pieces separately for 2 minutes before adding them to the risotto in step 6.

Nutrition

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