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Risotto With Asparagus

Risotto With Asparagus

This Italian risotto recipe is a creamy and delicious dish made with Arborio rice, asparagus, and Parmesan cheese. It’s perfect as a main dish and can be easily made vegetarian and gluten-free.
5 from 1 vote
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Course: Italian Kitchen, Main Food Recipes, Vegetarian Recipes
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 410kcal


  • 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces
  • 4 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste


  • In a saucepan, bring the broth to a simmer over medium heat.
  • In a large skillet, heat the olive oil over medium heat.
  • Add the onion and garlic and cook until softened about 3 minutes.
  • Add the Arborio rice and stir to coat with the oil. Cook for 1-2 minutes.
  • Add the white wine and stir until absorbed.
  • Add a ladleful of the hot broth to the skillet and constantly stir until the broth is absorbed. Repeat this process, adding one ladleful of broth at a time, stirring constantly until the rice is tender and creamy, but still slightly firm in the center, about 20-25 minutes.
  • Add the asparagus to the skillet during the last 5 minutes of cooking and continue to stir.
  • Remove the skillet from the heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  • Serve hot and garnish with additional grated Parmesan cheese, if desired.


Calories: 410kcal

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