Asparagus risotto is one of my go-to recipes to make whenever I find fresh asparagus in the market. It is fresh and creamy without adding any cream and perfect for spring and summer, or any season honestly. This recipe is has so much flavor and the way I cook the stock helps to bring out the asparagus flavor even more. This risotto is a great balance of flavors with a creamy texture. You can easily make this risotto vegan. You don’t feel heavy after eating this, it is so fresh!

Happy Cooking!

Servings: 3-4 servings

Prep Time: 10 mins

Cooking Time: 35 mins

Total Time: 45 mins

Ingredients: 

• 4-4.5 cups broth; depending on the consistency you like.

• 2 tbsp butter

• 1/2 cup shallots

• 2-4 cloves of garlic finely chopped

• 1 cup arborio rice

• 3 oz cooking white wine

• 3/4 lb asparagus chopped

• 2 tsp lemon juice

• 2-3 tbsp fresh parsley chopped

• 1/2 cup grated Parmesan cheese

• Salt to taste

• 1/4-1/2 tsp fresh black Pepper

Directions: 

1. Cut the asparagus spears in thin disc like slices, I like to cut them diagonally. Cut the tips off, tough skins of the spears peeled (if the asparagus spears are thick).

2. In a saucepan add the leftover asparagus (heads and thicker spears) and the stock and heat until it comes to a low simmer. Let it stay on heat.

3. In a separate saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and chopped garlic and cook for a minute or two, until translucent.

4. Add the arborio rice and cook for 2-3 minutes, stirring it till coated well.

5. Add the white wine with 1/2 cup of the stock. While adding the stock just add the liquid not the asparagus pieces. Keep stirring until the liquid is almost completely absorbed, adding more stock in 1/2-3/4th cup increments. Stir often to prevent the rice from sticking to the bottom of the pan.

6. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still has a bite (a bit more than al-dente), about 20-25 minutes

7. When the rice is almost cooked through add the chopped asparagus and the last 1 cup of stock. Mix and keep cooking it.

8. Add the salt, parsley and pepper. Mix it in and cook till the consistency you like.

9. Add the lemon juice and Parmesan cheese and mix it in.

10. Serve warm with some roasted asparagus and garnished with Parmesan cheese and herbs.

Notes/Tips:

• Use freshly cracked black pepper if possible.

• Be sure to keep stirring in intervals so that the rice does not stick.

• The wine cooks off. You won’t taste it but it helps balance the flavors. You can skip it if you want.

• Replacements for the cooking white wine- use apple cider vinegar or white wine vinegar or half the amount of white wine.

• Keeping the stock on a low simmer helps the rice cook evenly and prevents slowing down the cooking process.

• I like adding the asparagus heads and thicker spears to the stock so that it gets more of an asparagus flavor.

• Do not overcook the rice or it can become very mushy.

• You can use chicken stock if you like.

• Keep the heat on low-medium throughout the cooking process.

• Depending on the color of the stock, your risotto color may be lighter/darker.

• Vegan- Use olive oil instead of butter. Use any vegan cheese you like.