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Creamy Asparagus Risotto Recipe – Easy Parmesan Spring Dinner

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This creamy asparagus risotto is a comforting, elegant spring dinner featuring tender asparagus, Arborio rice, and melty Parmesan. It’s easy to make, naturally gluten-free, and perfect for both weeknights and special occasions.

Ingredients

Scale
  • 1 1/2 cups Arborio rice
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 2 medium shallots, finely chopped
  • 2 garlic cloves, minced
  • 1 bunch fresh asparagus (about 1 lb), trimmed and cut into 1-inch pieces
  • 1/2 cup frozen peas (optional)
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 4–5 cups low-sodium vegetable or chicken broth, kept warm
  • 1/2 cup dry white wine
  • 3/4 cup freshly grated Parmesan cheese, plus more for serving
  • Kosher salt and freshly ground black pepper, to taste
  • Fresh herbs (optional: parsley, chives, or basil, finely chopped)

Instructions

  1. Trim woody ends from asparagus and cut into 1-inch pieces. Finely chop shallots, mince garlic, grate Parmesan, and zest lemon. Measure liquids.
  2. Pour broth into a small saucepan and keep warm over low heat.
  3. In a large saucepan or Dutch oven, heat 1 tablespoon olive oil over medium. Add asparagus and a pinch of salt; cook 2-3 minutes until bright green and tender-crisp. Remove half the asparagus and set aside for garnish.
  4. Add remaining olive oil and butter to the pan. Add shallots with a pinch of salt; sauté 2-3 minutes until soft. Stir in garlic for 30 seconds.
  5. Add Arborio rice; stir constantly for 2 minutes until grains are glossy and smell nutty.
  6. Pour in white wine; cook, stirring, until most liquid evaporates (about 1 minute).
  7. Add warm broth one ladle (about 1/2 cup) at a time, stirring often and letting each addition absorb before adding more. Continue for 18-22 minutes until rice is tender but still has a slight bite. Add extra broth if needed.
  8. When rice is nearly done, stir in cooked asparagus, peas (if using), lemon zest, and juice. Cook 2-3 minutes more until heated through and creamy.
  9. Remove from heat. Stir in Parmesan cheese until melted and combined. Season with salt and black pepper to taste.
  10. Spoon risotto into warm bowls. Top with reserved asparagus, extra Parmesan, and fresh herbs if desired. Serve immediately.

Notes

Risotto is best served fresh and creamy; prep all veggies and liquids before starting for smooth cooking. Use hot broth for best texture, and add it gradually. Stir often but gently. For dairy-free, use vegan butter and nutritional yeast. Leftovers can be shaped into risotto cakes and pan-fried. Risotto does not freeze well.

Nutrition

Keywords: asparagus risotto, creamy risotto, spring dinner, parmesan risotto, vegetarian risotto, gluten-free risotto, easy risotto, Italian recipe, Arborio rice, spring recipes

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