Asparagus Risotto: a dish that combines the vibrant flavors of fresh asparagus with the creamy richness of perfectly cooked Arborio rice. If you’re looking to embark on a culinary journey that will tantalize your taste buds and impress your guests, making an asparagus risotto should be at the top of your to-do list. This makes a great weeknight dinner as a meatless main dish, or a side dish for a fancier meal as well.

This recipe is easily one of my favorites and is so simple! I love to make it when I host dinner parties. It’s a great option to take advantage of the asparagus season. This classic asparagus risotto recipe can easily be adjusted to feed lots of people, or just two.

Why You Want To Make This Simple Risotto Recipe:

Asparagus risotto is a celebration of spring’s bounty. Fresh asparagus spears bring a burst of vibrant green to your plate, making it not only visually appealing but also a delightful ode to the season. The earthy and slightly nutty flavor of asparagus complements the creamy rice base, creating a harmonious symphony of tastes.

Risotto is renowned for its luscious, creamy texture, and asparagus risotto is no exception. The creamy Arborio rice, cooked to perfection, absorbs the flavorful broth and releases starch, creating a velvety sauce that envelops every grain. This is the type of rice that you want to make risotto, as it forms a creamy texture as it cook on it’s own. The crisp-tender asparagus tips add a delightful contrast, providing a satisfying bite in every spoonful.

Making Your Creamy Asparagus Risotto

*Note: I recommend using a rice cooker for this dish*

Ingredients:

1 lb of asparagus
2 cloves of garlic, peeled
1/2 cup of onion cut into large pieces
1 cup of Arborio rice
2 cups of vegetable broth (you can also use chicken broth if you want)
2 tablespoons lemon juice
1/2 teaspoon sea salt
2 tablespoons butter
1/2 cup Parmesan cheese
Olive oil

Instructions:

Cut the ends off of the asparagus with a sharp knife, then take a quick run down the asparagus with a peeler to remove the tough skin). Then cut it into 1-inch pieces.
Slice the peeled garlic into slices.
In a small skillet on med. heat, pour a teaspoon of olive oil into a skillet, add asparagus, and toss till cooked
After about 2-3 minutes, remove the asparagus and place it in a bowl to add back to the dish later
Next step, add 1 teaspoon of olive oil, add the onion and cut garlic, and sauté this for about 5 min., stirring occasionally
Next, add 1 cup Arborio rice, 2 cups of veggie broth, and 2 tablespoons of lemon juice to the skillet and cook till a light simmer
Once it is a light simmer, turn the heat off and add the butter and salt
Stir this together and place the whole skillet mixture in your rice cooker and press to cook
When the rice cooker bell goes off add back the asparagus and 1/2 cup of parm. cheese.

I also love seeing the Parmesan cheese sitting on top of this lovely dish, so I add more along with fresh, cracked black pepper for additional flavor.

How To Store Leftover Risotto

Storing your delectable asparagus risotto properly is crucial to preserving its flavor and texture for later enjoyment. Here are some simple steps to ensure your dish stays fresh and delicious:

Cool completely.
Store in an airtight container for up to 3 days in the fridge, or up to a month in the freezer.

To Reheat Your Creamy Risotto

When you’re ready to enjoy your leftover asparagus risotto, there are a few options for reheating:
- Microwave: Place a portion in a microwave-safe dish, cover it with a damp paper towel or microwave-safe lid, and reheat in 30-second intervals, stirring between each interval, until the desired temperature is reached.
- Stovetop: Heat a non-stick skillet or saucepan over medium-low heat. Add a small amount of broth, water, or cream to the risotto to prevent it from drying out as you gently reheat and stir until warmed through.
- Oven: Preheat your oven to around 350°F (175°C). Transfer the risotto to an oven-safe dish, cover it with foil, and heat for about 15-20 minutes, or until it’s hot throughout.

Remember that reheated risotto may have a slightly different texture from when it was freshly made, as the rice may absorb more liquid upon cooling. You can adjust the consistency by adding a little broth or water and gently stirring while reheating.

Asparagus Risotto

Asparagus Risotto: a dish that combines the vibrant flavors of fresh asparagus with the creamy richness of perfectly cooked Arborio rice.

Ingredients

1 lb of asparagus
2 cloves of garlic, peeled
1/2 cup of onion cut into large pieces
1 cup of Arborio rice
2 cups of vegetable broth (you can also use chicken broth if you want)
2 tablespoons lemon juice
1/2 teaspoon sea salt
2 tablespoons butter
1/2 cup Parmesan cheese
Olive oil

Instructions

Cut the ends off of the asparagus with a sharp knife, then take a quick run down the asparagus with a peeler to remove the tough skin). Then cut it into 1-inch pieces.
Slice the peeled garlic into slices.
In a small skillet on med. heat, pour a teaspoon of olive oil into a skillet, add asparagus, and toss till cooked
After about 2-3 minutes, remove the asparagus and place it in a bowl to add back to the dish later
Next step, add 1 teaspoon of olive oil, add the onion and cut garlic, and sauté this for about 5 min., stirring occasionally
Next, add 1 cup Arborio rice, 2 cups of veggie broth, and 2 tablespoons of lemon juice to the skillet and cook till a light simmer
Once it is a light simmer, turn the heat off and add the butter and salt
Stir this together and place the whole skillet mixture in your rice cooker and press to cook
When the rice cooker bell goes off add back the asparagus and 1/2 cup of parm. cheese.