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Asparagus Risotto Recipe

Asparagus Risotto

Easy to make a delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Italian
Servings 4 people


  • 1 pound Fresh Asparagus washed and tough stems removed
  • 3 tbsp Extra virgin olive oil
  • ½ Yellow Onion very finely chopped
  • 1 ¾ cups Vialone Nano or Arborio rice
  • 1 cup Dry White Wine
  • 6 cups Chicken stock
  • 1 tbsp Butter
  • 1 ½ tsp Sea Salt plus more to taste


  • In a small (3- to 4-quart [2.8- to 3.8-L]) pot, bring to a boil a quart of water.
  • Add 1 teaspoon salt and asparagus and cook for 2 minutes.
  • Drain the asparagus and shock it immediately under cold running water.
  • Cut the cooked asparagus into bite-sized pieces and set aside.
  • In a medium (8- to 12-quart [7.6- to 11.4-L]) pot, heat up stock over medium heat.
  • In 11-inch pan, warm up the olive oil and onions over low heat and cook until the onions are soft, about 10 minutes, stirring occasionally to prevent the onions from burning.
  • Add the rice, turn up heat to medium and toast the rice for a minute or two, stirring so the rice does not stick to the bottom of the pan.
  • Add the wine, turn up heat to medium-high and cook until the wine reduces by about 1/3.
  • Start adding the hot stock one ladle at a time, stirring the risotto after each addition. Add ½ teaspoons of salt.
  • After 14-15 minutes, when the rice is al dente, take the risotto off the heat, add the butter and the cooked asparagus and stir well.
  • Adjust seasoning to taste and serve hot.
Keyword Risotto
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