Description
This Asparagus Risotto is a luxurious and comforting dish, perfect for Easter brunch or dinner. The arborio rice is cooked to creamy perfection, infused with delicate garlic and herbs, and complemented by tender asparagus. A topping of roasted asparagus spears adds a delightful crunch, while toasted pine nuts and fresh scallions bring extra depth and freshness.
Ingredients
Units
Scale
For the Risotto
- 1 1/2 cups arborio rice
- 4 cups vegetable broth (warmed)
- 1 cup white wine (optional, or use more broth)
- 1 bunch asparagus (trimmed, cut into 1-inch pieces)
- 1 shallot (finely chopped)
- 2 cloves garlic (minced)
- 3 tablespoons olive oil or butter
- 1/2 cup Parmesan cheese (or vegan alternative)
- 1 teaspoon lemon zest
- Salt & pepper to taste
For Garnish
- 6–8 whole roasted asparagus spears
- 1/4 cup toasted pine nuts
- 2 tablespoons chopped scallions
- Extra Parmesan for serving
Instructions
-
Prepare the Asparagus
- Toss the whole asparagus spears with 1 tablespoon of olive oil, salt, and pepper.
- Roast at 200°C (400°F) for 10 minutes, or until tender. Set aside for garnish.
-
Sauté the Aromatics
- In a large pan, heat 2 tablespoons of olive oil over medium heat.
- Sauté the shallots and garlic until soft and fragrant.
-
Toast the Rice
- Add the arborio rice and stir for 2 minutes, allowing it to toast slightly.
-
Cook the Risotto
- Pour in the white wine (if using) and stir until absorbed.
- Add warm vegetable broth, ½ cup at a time, stirring frequently.
- Continue adding broth gradually, letting it absorb before adding more, until the rice is creamy and tender (about 20 minutes).
-
Add the Asparagus & Cheese
- Stir in the chopped asparagus pieces and cook for 3 minutes.
- Remove from heat and mix in Parmesan cheese, lemon zest, salt, and pepper.
-
Garnish & Serve
- Spoon into bowls and top with roasted asparagus spears, toasted pine nuts, and chopped scallions.
- Sprinkle with extra Parmesan and enjoy warm!
Notes
- Make It Vegan: Use dairy-free Parmesan or nutritional yeast.
- No Wine? Substitute with more broth and a squeeze of lemon juice.
- Extra Creamy: Stir in a tablespoon of butter or mascarpone at the end.
- Protein Boost: Add crispy chickpeas or grilled shrimp on top!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Italian, Spring, Easter
