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Easy Creamy Asparagus Risotto

A close-up of a serving of Easy Creamy Asparagus Risotto with bright green asparagus pieces in a white bowl.
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This recipe shows you how to make a rich, creamy asparagus risotto on the stovetop with simple steps suitable for beginners.

Ingredients

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  • 6 cups chicken or vegetable stock
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 2 cloves 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 stock in a saucepan over low heat; keep it warm but not boiling.
  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 and toast for 2 minutes, stirring constantly until the edges of the grains look translucent.
  5. Pour in the white wine and stir until it is completely absorbed by the rice.
  6. Add one ladleful (about 1 cup) of the warm stock to the rice. Stir until the liquid is almost completely absorbed.
  7. Continue adding the stock, one ladleful at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process takes about 18 to 20 minutes.
  8. When you have about 2 ladles of stock remaining, stir in the cut asparagus pieces. Continue adding the remaining stock until the rice is creamy and cooked al dente (tender with a slight bite in the center).
  9. Remove the pot from the heat. Stir in the remaining 1 tablespoon of butter and the 1/2 cup of Parmesan cheese vigorously for about 1 minute. This step creates the final creamy texture.
  10. Season with salt and pepper to your taste. Serve immediately with extra Parmesan cheese on top.

Notes

  • Keep your stock warm throughout the cooking process; adding cold stock stops the cooking process and affects the final texture.
  • Stirring frequently releases the starch from the rice, which is what makes the risotto creamy.
  • For a richer flavor, use high-quality Parmesan cheese.

Nutrition

Find it online: https://tasteportfolio.com/easy-creamy-asparagus-risotto/