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There are few things that feel more like spring than tender green asparagus, and few dishes more comforting than a perfectly creamy risotto. This asparagus risotto recipe is a beautiful way to bring those two together. Whether you’re cooking for guests or enjoying a quiet evening at home, this dish brings both elegance and comfort to the table. With fresh, seasonal asparagus, good-quality risotto rice, and a rich homemade stock, it’s a celebration of simple ingredients cooked well.
If you’re looking for a new spring recipe to add to your rotation, this one is a keeper. You’ll find that the creamy rice, bright lemon, and savory cheese all come together in a way that’s deeply satisfying. It’s a great meal on its own or as a side for grilled meat or roasted chicken. So if you’re craving a fresh asparagus dish or want to try your hand at homemade risotto, you’re in the right place.
Why This Recipe Works
There are plenty of risotto recipes out there, but this one really nails the balance of flavors and textures. The asparagus is gently simmered in stock so it stays bright and tender, and the tips are saved for garnish, giving the final plate a beautiful touch of green. A bit of lemon juice adds brightness, cutting through the richness of the butter and cheese. The final result is a creamy, savory risotto with just the right amount of tang and crunch.
I also love how versatile this recipe is. You can swap in vegetable stock for a vegetarian version, or serve it alongside pan-seared chicken or salmon for something heartier. But no matter how you serve it, the risotto is the star. It’s the kind of dish that feels special, even if you’re just cooking for yourself.
Choosing the Right Risotto Rice
When it comes to risotto, not all rice is created equal. You want a short-grain rice that releases starch as it cooks, giving the risotto that creamy, velvety texture without the need for cream. The three most common varieties you’ll find are arborio, carnaroli, and vialone nane. Arborio is probably the easiest to find, especially outside of Italy. It’s slightly less starchy than others but makes a beautiful risotto. Carnaroli is known as the “king of risotto rice.” It holds its shape better and produces a very creamy texture. Vialone Nano is smaller and rounder, often used in Northern Italy. It absorbs flavors beautifully but can be harder to source.
For this recipe, I used 4 dl of risotto rice, which is roughly 1 ⅔ cups. Arborio or carnaroli are my go-to for their perfect balance of texture and creaminess, but use what you have on hand. Just avoid long-grain rice like basmati or jasmine; they won’t give you the right result.
Why Stirring Matters
One of the most common questions about risotto is: do I really have to stir it constantly?
The answer is yes, but not obsessively. Stirring is what helps the rice release its starch, which is what gives risotto that rich, creamy consistency. You don’t have to be chained to the stove, but keep it moving regularly and don’t walk away for long.
You’ll know the rice is done when the grains are tender but still have a slight bite in the center. It should be loose and creamy, not thick or dry. When you tilt the pan, the risotto should slowly spread out like lava. That’s when you know you’ve nailed it.
The Secret to Great Risotto: A Good Stock
You could use store-bought stock for this recipe, and it would still taste fine. But if you want your risotto to truly sing, make your own stock. The difference is incredible. A good homemade stock is rich, full of depth, and free from the overly salty or artificial notes that some store-bought versions have.
In this recipe, I like to use chicken or duck stock. Duck gives it an even richer, deeper flavor, but both are excellent. You’ll need about 10–13 dl (roughly 4 ¼ to 5 ½ cups), depending on how much your rice absorbs. If you want to learn how to make your own chicken stock, check out the video below.
Making stock is one of those kitchen basics that’s totally worth learning. Plus, you can freeze it in portions and always have some on hand for soups, stews, sauces, and of course, risotto.
Why I Use a Cast Iron Skillet
For risotto, many people reach for a standard saucepan, but I love using a cast iron skillet. It retains heat evenly and creates just the right amount of surface area for the rice to cook properly. The depth is perfect for stirring without spilling, and it transitions beautifully from stove to table if you’re serving guests.
The one I recommend is this one right here. It’s durable, easy to clean, and a great investment if you cook a lot of one-pan meals. It also works well for pasta dishes, paella, or even baking bread.
Parmigiano Reggiano vs. Pecorino Romano
In this recipe, I’ve listed Parmigiano Reggiano, but I often like to use a blend of Parmigiano and Pecorino Romano. Why? Because each brings something different to the table. Parmigiano Reggiano is nutty, rich, and slightly sweet. It melts smoothly and adds a beautiful umami flavor to risotto. Pecorino Romano is saltier, sharper, and made from sheep’s milk. It brings a nice punch and a little more complexity to the dish.
Using both gives you the best of both worlds. If you’re just using one, stick to Parmigiano Reggiano for its smooth texture and classic flavor. But if you’re curious, try a 70/30 mix next time and see how you like it.
A Bowl of Spring Comfort
This asparagus risotto really is everything I love about cooking in spring. It’s seasonal, comforting, and just fancy enough to make an ordinary evening feel special. The combination of homemade stock, fresh asparagus, and good cheese is hard to beat. And while it takes a bit of stirring, I find that part meditative – a way to slow down and be present in the kitchen.
Whether you’re new to risotto or have made it a hundred times, I hope this recipe finds a spot in your spring routine. It’s one of those dishes that’s deeply satisfying and endlessly adaptable. Add mushrooms, top it with a poached egg, or serve it alongside roasted chicken. It’s a solid base that invites creativity.
So grab some asparagus while it’s in season, stir up a batch of this creamy risotto, and let yourself enjoy the process. And if you do try it, let me know how it turned out; I’d love to hear from you. Happy cooking!
Creamy asparagus risotto recipe perfect for spring. Made with fresh asparagus, white wine, and homemade stock, this comforting dish is full of flavor and easy to make.
Total Time:40 minutes
Yield:4 portions 1x
Ingredients
Scale
300 g asparagus
1 onion or shallot, finely chopped
2 garlic cloves, minced
3 tbsp olive oil
4 dl (1 ⅔ cups) risotto rice (arborio or carnaroli)
2 dl (¾ cup + 1 tbsp) white wine
10–13 dl (4 ¼–5 ½ cups) chicken, vegetable, or duck stock
3 tbsp lemon juice
3 dl (1¼ cups) Parmigiano Reggiano, grated
4 tbsp butter
Black pepper, to taste
Salt, to taste
Instructions
Snap off the woody ends of the asparagus by bending them near the base and discarding the tough parts. Cut off the tips and set them aside for garnish. Cut the remaining stalks into 2 cm (¾ inch) pieces.
Add the asparagus stalks and tips to the stock and bring it to a boil. Simmer for a few minutes until the asparagus is just tender. Remove the asparagus from the stock and set aside. Keep the stock warm.
Heat the olive oil in a deep skillet or wide saucepan over medium heat. Sauté the onion or shallot for a few minutes until soft and translucent.
Add the garlic and sauté for another minute until fragrant.
Stir in the risotto rice and cook for about a minute, letting it absorb the oil and toast lightly.
Pour in the white wine and stir until it is fully absorbed by the rice.
Begin adding the warm stock one ladle at a time, stirring continuously and allowing each addition to be fully absorbed before adding the next.
Partway through adding the stock, pour in the lemon juice and season with salt and black pepper.
When the risotto is nearly done, stir in the cooked asparagus stalks, reserving the tips for garnish.
Once the rice is tender but still has a slight bite, remove the pan from the heat. Add the grated Parmigiano Reggiano and stir to combine. Then add the butter and stir until melted and creamy.
Plate the risotto and top with the reserved asparagus tips. Finish with a little extra grated cheese and, if desired, a sprinkle of grated lemon zest. Enjoy!
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