Risotto With Asparagus Recipe

By: Sheila Reynolds

If you’re looking to really wow your guests, risotto is always a crowd pleaser. Add fresh asparagus and you’ll have a risotto with asparagus recipe that people are talking about for months to come!

Risotto With Asparagus Recipe


2 tablespoons butter, unsalted

3 tablespoons olive oil

1 cup diced onion

2 cups Arborio rice

1/2 cup of quality American Sauvignon Blanc

8 cups low-sodium chicken broth

1 lb. of asparagus, trimmed

1 cup Parmigiano-Reggiano cheese, grated

Salt and pepper, to taste


  1. Preheat the oven to 400 degrees. Toss the asparagus in 1 tbs of olive oil. Season to taste and roast for 15 minutes. Cover it after you remove it from the oven to keep it warm.
  2. Heat the chicken broth in a stock pot, keeping it warm.
  3. Melt 2 tbs of butter and the remaining olive oil in a very large, deep skillet. Sautee the onion, seasoned with salt and pepper, until translucent.
  4. Turn the heat up to high and add the rice. Stir constantly to toast the grains. Once they’re light brown add the wine, deglazing the pan by scraping the bottom with the spoon.
  5. Turn the heat down to simmer after the rice absorbs the wine and add 2 ladlefuls of broth into the pot, stirring constantly. When the liquid absorbs, add more broth, stirring constantly. Repeat this until the rice is thick and creamy and most of the broth is used up. This takes approximately 22 minutes.
  6. Add the asparagus along with the drippings from the roasting pan. Remove the pot from the heat and stir in the cheese. Serve immediately.

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