Asparagus Risotto

Asparagus Risotto

A delicious and elegant side dish. Creamy rice with tender asparagus mixed in. The creamy rice is a perfect way to set off the sweet and savory shallots with the tender asparagus shoots.
Course Side Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 1 1/2 cups arborio rice
  • 1 QT vegetable or chicken broth
  • 1/2 cup white wine
  • 2 shallots chopped
  • 2 cloves garlic minced
  • 1 Tbsp olive oil
  • 1 bunch asparagus chopped (about 2 cups)
  • 1/4 cup Parmesan cheese shredded
  • Salt & Pepper to taste


  1. In a saucepan, heat the stock until it begins to simmer. Reduce heat and continue to keep the broth hot.
  2. In a deep skillet or large saucepan, heat the olive oil over medium heat.
  3. Sauté the shallots and garlic in the oil for 2 - 3 minutes.
  4. Add the rice to the pan and cook for an additional 1 minute, stirring frequently. Do not let it burn.
  5. Add the wine and continue to cook, stirring constantly, until the wine is mostly absorbed.
  6. Add a ladle of the hot broth and continue to stir.
  7. Once the broth is nearly completely absorbed, add another ladleful. Continue until about 1/2 cup of broth remains.
  8. Add the asparagus and half of the remaining broth.
  9. Once the broth is nearly absorbed, add the last of the broth.
  10. Add the cheese and season to taste with salt and pepper.

Recipe Notes

If desired, omit the white wine and replace with 1/2 cup broth.