Recipe – Asparagus Risotto

This recipe is an excellent way to serve some fresh spring asparagus, requires a minimum of ingredients, and is relatively simple to prepare.

Basic Recipe Information

  • Prep time: 10 mins
  • Cook time: 30 mins
  • Total time: 40 mins
  • Servings: 4 servings


  • 6 cups low sodium, vegetable, or chicken broth
  • 3 tablespoons olive oil or butter
  • 1/4 cup diced sweet onion (optional)
  • 2 cups risotto rice
  • 1/2 cup white wine
  • 1 bunch asparagus, washed, trimmed, and chopped into 1-inch pieces
  • 2/3 cup grated parmesan
  • Salt and pepper (Optional)

Preparation Directions

  • Gather the ingredients.
  • In a medium saucepan, heat the broth; then, reduce the heat to low and keep warm until you are ready to use.
  • In a large sauce, heat the olive oil over medium heat. Add the onion and sauté until translucent (2 to 3 minutes).
  • Stir in the risotto rice.
  • Add the white wine and simmer until the liquid is absorbed.
  • Add one cup of the broth. Stir frequently, allow the rice to cook for 3 to 4 minutes until the broth is absorbed. Continue adding broth a little at a time, and stirring until you have only one cup of broth in reserve.
  • Add the chopped asparagus and the last cup of broth to the saucepan —Cook for 3 to 4 minutes more. If the rice is still hard, add more liquid or broth, 1/2 cup at a time, until it reaches the desired tenderness and consistency.
  • Remove the saucepan from the heat and stir in the parmesan cheese until melted.
  • Add salt and pepper to taste.
  • Garnish with a sprinkle with additional cheese (if desired) and serve.