Name: green asparagus risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 300 g Risotto rice; 800 ml broth; 160 ml dry white wine; 2 TBSP olive oil; 50 g butter; 50 g Parmesan cheese; 5 g salt; fresh pepper to taste; 500 g green asparagus; 1 garlic clove

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Spring practically screams for asparagus, doesn’t it? And why not combine it with a risotto? How about a delicious green asparagus risotto?

I like to keep things simple. So, I just use my basic risotto recipe and sauté some green asparagus on the side. Of course, this works perfectly with broccoli, mushrooms, spinach, or whatever vegetable you have on hand. But honestly, this little trick of sautéing the veggies separately came about out of necessity rather than a grand plan.

And why, you ask? Well, my kids belong to the well-known species of “I don’t eat visible vegetables”, but they absolutely love risotto. So, I sauté the asparagus separately, serve it on the side, and everyone’s happy. Problem solved. And what’s also really great with it is my favorite creamy chicken!

Because let’s face it, risotto is something special—especially when it’s made with homemade broth. Just a heads-up, though: it’s only vegetarian if you use veggie broth. 😉

I usually just grab the broth I have at home—either the chicken broth from my fricassee or the beef broth from my Austrian Tafelspitz, boiled beef. Which makes it perfect for food for days! Love it!

So, what exactly is risotto rice?

The classic risotto rice is called Arborio. But what is Arborio, exactly?

Arborio is a medium-grain rice in the Superfino category, named after the Piedmontese town of Arborio, where it’s primarily cultivated. Like Vialone and Carnaroli, it’s particularly suited for making risotto.

Thanks, Wikipedia! Learned something new again.

What do you need for my green asparagus risotto?

Hot broth
Risotto rice
Shallot
White wine
Green asparagus
Butter and olive oil
Freshly grated Parmesan

A few things to keep in mind for green asparagus risotto:

First, peel and chop the shallot, then sauté it in a mix of olive oil and butter. Add the risotto rice, mix it all together briefly, and deglaze with a splash of white wine. Let it reduce, then add the rest of the wine. After that, it’s time for the broth.

Risotto in the pot:

As I mentioned, homemade broth is always better (and you know exactly what’s in it). But if you don’t have any, ready-made broth or bouillon cubes work just fine. Sometimes you just need a quick fix.

But why does the broth needs to be hot when you add it? It’s simple: to avoid interrupting the cooking process. If the broth is cold, the rice cools down too.

Make sure your risotto is always just covered with broth so it can simmer nicely. Add one ladle of broth at a time, and don’t forget to stir. Stir, stir, stir. Didi I mention stir?

I always let my risotto sit for a few minutes in the pot after turning off the heat. But first, I mix in the remaining butter and freshly grated Parmesan. That way, the rice has the perfect al dente texture which you want to achieve.

For the asparagus:

Beforehand, I peel the ends of the asparagus and cut it diagonally into small slices. While the risotto is resting, I quickly sauté the asparagus with a little garlic.

Then, plate the risotto, add the asparagus on top, and sprinkle with freshly grated Parmesan. Pair it with a lovely glass of white wine—my pick is a fruity Riesling. Pure bliss!

And that’s it! Green asparagus risotto made simple. Enjoy!

Love,
Sabrina 💛

green asparagus risotto

green asparagus risotto is perfect for a springy dinner! Whipped up in an instant and a real family pleaser!

moderate

Prep time:
10 minutes
Cook time:
35 minutes
Total time:
45 minutes

Ingredients

4 servings

300 g	Risotto rice
800 ml	broth
160 ml	dry white wine
2	TBSP olive oil
50 g	butter
50 g	Parmesan cheese
5 g	salt
	fresh pepper to taste
500 g	green asparagus
1	garlic clove

Utensils

1 big pot
1 small pot for the broth
a pan for the asparagus

Steps of preparation

Cut the onion into small cubes
wash and slice the green asparagus, peel the garlic and cut in small cubes
Heat the broth in a separate saucepan
Sauté the onions in a saucepan with the olive oil and half the butter
Add the rice and briefly mix everything together
Slowly add the white wine and stir everything
Turn the heat down a bit, the rice should simmer, not boil
Gradually add a ladle of the hot broth and add a generous pinch of salt
And continue to stir—the rice should always be just covered with the liquid.
Again, stir and fill up the risotto with the broth from time to time
In the pan, heat the olive oil over medium heat and add the asparagus. Stir occasionally. After 5 minutes, add the garlic cubes and season with salt and pepper.
After about 25 minutes, the rice should be cooked—soft with a slight bite
Add the remaining butter and stir it in,
Turn off the stove but leave the pot on the hot plate and grate the Parmesan. Add half of the Parmesan cheese to the risotto and let it rest.
Season to taste with salt, divide between your plates and top with the asparagus and remaining Parmesan cheese
Enjoy!