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Easy Creamy Asparagus Risotto

Close-up of a bowl of Easy Creamy Asparagus Risotto topped with whole asparagus tips.
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Follow this straightforward guide to make a rich, creamy asparagus risotto. This recipe focuses on simple steps to achieve a perfect texture, ideal for beginners.

Ingredients

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  • 6 cups hot chicken or vegetable broth
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 clove garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. Heat the broth in a saucepan and keep it simmering over low heat.
  2. In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the grains look translucent. This toasts the rice.
  5. Pour in the white wine. Stir until the wine is completely absorbed.
  6. Add one ladle (about 1 cup) of the hot broth to the rice. Stir continuously until the liquid is almost fully absorbed.
  7. Continue adding the broth, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 15 to 18 minutes.
  8. When you have about 2 ladles of broth left, stir in the asparagus pieces. Continue adding the remaining broth until the rice is creamy but still slightly firm in the center (al dente).
  9. Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter and the Parmesan cheese vigorously. This final step creates the creaminess.
  10. Season with salt and pepper. Let the risotto rest, covered, for 2 minutes before serving immediately with extra Parmesan.

Notes

  • Keep your broth hot throughout the entire cooking process; adding cold broth stops the cooking and ruins the texture.
  • Stirring frequently releases the starch from the rice, which is what creates the signature creamy sauce.
  • If you prefer a stronger asparagus flavor, blanch the tips separately and stir them in during the last 5 minutes of cooking.

Nutrition

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