Asparagus Risotto plus a risotto primer

I was checking my recipes for a simple Asparagus Risotto the other day….

And couldn't find it.

With all of the risotto recipes I've posted on this blog, I've never posted one for Asparagus Risotto.

I've posted other risottos with asparagus but never the basic.

The others follow, but here's the one to make with the first, fresh asparagus of the season.

Asparagus Risotto

Preparation and cooking time:    35 minutes


  • 6oz (175gr) asparagus
  • 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 125ml) dry, white wine
  • 2 cups plus 2 tbs (17oz, 500ml) chicken stock
  • 1 small onion or half of large one
  • 1 tbs butter
  • 1 tbs fresh or dried chives
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated 

Risotto  Asparagus


  • Heat chicken stock and keep hot over low heat. 
  • Prepare asparagus, cutting to 1 1/2 inch length, reserving tips. 
  • Finely chop onion. 
  • In medium sauce pan heat butter; add onion and sauté until transparent then add rice and sauté, stirring, for 2 – 3 minutes until rice has white center. 
  • Add white wine and stir. 
  • When wine is almost absorbed add a 1/3 cup of stock and all of the asparagus, except tips, and stir.  
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring. 
  • Before the last 2 '1/3 cups' are added put in the asparagus tips and the chives. 
  • Before the last 1/3 cup is added taste a few kernels of rice.  They should be just 'al dente' – slightly resistant to the tooth but fully cooked. 
  • If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff – it will not hold it's shape on a plate.  Add the Parmesan, stir, pour into a bowl and serve immediately.
A few tips about making risotto:
It's easy.
It doesn't require constant stirring but do stir often and a bit vigorously.
You do not need to add butter or other fats at the end to make it creamy. The right type of rice (see above) does that.
To keep it creamy, don't cook it until it's dry.  It should have visible liquid when you remove it from the heat. It will continue to absorb liquid.  By the time you you get it to the table it will be perfect…. And the leftovers (if any) will be quite stiff. 
Finally, risotto is a great way to use up small bits of leftovers…..

Risotto with Asparugus, Turkey, Tomatoes and Spring Herbs

Risotto with Asparagus and Tomatoes

Asparagus Risotto with Truffles

Truffle Risotto

Risotto with Tuna, Asparagus and Capers

Tuna, Asparagus Risotto

Risotto with Asparagus, Prosciutto and Snow Peas

Spring Rrisotto

Here are a few more of my favorite risottos

8 thoughts on “Asparagus Risotto plus a risotto primer”

  1. This is great, it looks delicious! I love risotto and asparagus so have to try this, now that I know what kind of rice to buy. Thanks for the recipe!

  2. Zoomie, love spring; love asparagus.
    Pam, you’re welcome – hope you love it.
    Kate, thanks – for both….
    Ina, great minds think alike!
    Sommer, best thing about spring!

  3. The meal looks very meaty with great broths, making it really appetizing for people in different age groups. Thanks also for the tips in making a better risotto.

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