Description
Creamy and bright asparagus risotto, perfect for a spring dinner in under 30 minutes.
Ingredients
Scale
- 200 g (1 cup) Arborio rice
- 960 ml (4 cups) vegetable or chicken stock
- 120 ml (1/2 cup) dry white wine
- 28 g (2 tbsp) unsalted butter + 14 g (1 tbsp) extra for finishing
- 30 ml (2 tbsp) olive oil
- 120 g (1 medium) small yellow onion, finely diced
- 6 g (2 cloves) garlic, minced
- 400 g (14 oz) asparagus, trimmed and cut into 2–3 cm (1-inch) pieces
- 60 g (3/4 cup) Parmesan, finely grated
- Lemon zest and 15 ml (1 tbsp) lemon juice
- Kosher salt and freshly ground black pepper to taste
- Optional: 30 g (1/4 cup) frozen peas
Instructions
- Prepare the stock and asparagus: Bring stock to a gentle simmer and keep warm. Blanch asparagus tips for 30 seconds, then plunge into ice water; reserve tips. Cut remaining asparagus into pieces.
- Sweat the aromatics: Heat olive oil and butter in a skillet, add onion and cook until translucent, about 5 minutes. Add garlic and cook until aromatic.
- Toast the rice: Add Arborio rice to the pan and stir to coat, toasting for 1–2 minutes.
- Deglaze with wine: Pour in white wine and stir until almost fully absorbed.
- Add warm stock gradually: Add stock in increments, stirring frequently until mostly absorbed for about 18–20 minutes.
- Finish with asparagus and butter: Stir in asparagus and peas if using, cooking for 2–3 minutes. Add cold butter, Parmesan, lemon juice, and zest; stir to emulsify.
- Plate and garnish: Spoon risotto onto warm plates and top with reserved asparagus tips, extra Parmesan, and a drizzle of olive oil.
Notes
For vegan options, replace butter with vegan butter and Parmesan with nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg