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Creamy Asparagus Risotto - A Comforting, Spring-Fresh Classic

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound asparagus, trimmed and cut into 1-inch pieces (reserve a few tips for garnish if you like)
  • 1 1/2 cups Arborio rice (or Carnaroli for an even creamier finish)
  • 1 small yellow onion, finely diced (or 2 shallots)
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 4–5 cups low-sodium vegetable or chicken broth, kept warm
  • 3/4 cup finely grated Parmesan cheese (plus more for serving)
  • 1/4 cup chopped fresh parsley (optional)
  • 1 teaspoon lemon zest and 1–2 teaspoons fresh lemon juice (optional but recommended)
  • Kosher salt and freshly ground black pepper, to taste

Method
 

  1. Warm the broth: Pour the broth into a saucepan and set it over low heat. Keep it just below a simmer. Warm broth helps the rice cook evenly and prevents the risotto from tightening up.
  2. Prep the asparagus: Snap off the woody ends and cut the spears into 1-inch pieces. If the stalks are thick, peel the lower halves with a vegetable peeler for a more tender bite.
  3. Blanch the asparagus (optional but ideal): Bring a small pot of salted water to a boil. Cook the asparagus pieces for 1–2 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop the cooking, then set aside. This locks in color and texture.
  4. Sauté the aromatics: In a wide, heavy pot or deep skillet, heat 1 tablespoon butter and the olive oil over medium heat. Add the onion and a pinch of salt. Cook, stirring, until tender and translucent, about 4–5 minutes. Avoid browning.
  5. Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes. The grains should look glossy and slightly opaque. Toasting helps the rice absorb liquid gradually.
  6. Deglaze with wine: Pour in the white wine and stir until it has mostly evaporated. This adds acidity and a subtle fruity note that balances the creaminess.
  7. Add broth gradually: Ladle in about 1/2 to 3/4 cup of warm broth. Stir gently and steadily. When the liquid is almost absorbed, add another ladle. Keep the heat at medium to maintain a gentle simmer.
  8. Stir and monitor: Continue adding broth and stirring for 16–20 minutes. Taste a grain: it should be creamy outside with a slight bite in the center. If it’s too firm, keep going with more broth.
  9. Add the asparagus: When the rice is nearly done, stir in the blanched asparagus. Let it warm through for 2–3 minutes so the flavors meld and the asparagus stays vibrant.
  10. Finish with butter and cheese: Turn off the heat. Stir in the remaining 2 tablespoons butter and the Parmesan until silky. If using, add lemon zest and a splash of lemon juice for brightness. Season with salt and pepper.
  11. Adjust consistency: The risotto should be loose and creamy, spreading gently on the plate. If it’s too thick, stir in a splash of warm broth. If too loose, give it a minute off heat to settle.
  12. Serve: Spoon into warm bowls. Top with extra Parmesan, freshly cracked pepper, and parsley if you like. Serve immediately while it’s at peak creaminess.