Asparagus Risotto (Risotto agli Asparagi)
A spring classic — tender green asparagus seared in butter and folded into creamy Carnaroli rice, finished with Parmigiano and a silky mantecatura.
| Amount | Ingredient |
|---|---|
| 1 lb (500 g) | green asparagus |
| 1 | onion |
| 10½ oz (300 g) | risotto rice (Carnaroli) |
| ¾ cup (200 ml) | dry white wine |
| 1 quart (1 L) | hot vegetable broth |
| 2 tbsp + 2 tbsp | butter |
| 2¾ oz (80 g) | Parmigiano Reggiano, grated |
| fine salt, black pepper |
Asparagus risotto is spring's answer to comfort food. The asparagus is first sautéed in butter until just tender, then set aside while the rice is toasted and cooked with white wine and vegetable broth. The asparagus goes back in for the final minutes, so it keeps its snap and bright green color, and the risotto is mantecato with butter and Parmigiano until glossy. Fresh, elegant, and simple enough for a weeknight.
Ingredient notes: Choose thin, bright green asparagus — it cooks quickly and stays tender. If using thick spears, peel the lower third. Trim the woody ends before cooking. The 2 tbsp of butter for the asparagus plus 2 tbsp for the mantecatura give the dish its silky finish.
- Large saucepan (for the risotto)
- Chef's knife and cutting board
- Wooden spoon
- Ladle
- Prep the asparagus (10 min). Snap off the woody ends. Cut the asparagus into pieces, separating the tips from the stems.
- Sear the asparagus (5 min). Melt 2 tbsp of butter in the saucepan and cook the asparagus about 5 minutes, turning to color all sides. Remove and set aside.
- Soften the onion (3 min). In the same pan, melt the remaining 2 tbsp of butter and sauté the chopped onion about 3 minutes.
- Toast and deglaze (3 min). Add the rice and toast, stirring, until translucent. Deglaze with the wine and let it evaporate completely.
- Cook the risotto (15 min). Add the broth gradually, stirring, and let the rice simmer about 15 minutes.
- Add the asparagus (5 min). Stir in the asparagus pieces and cook 5 minutes more, until the risotto is creamy and al dente.
- Manteca (2 min). Off the heat, mantecare with the Parmigiano and butter. Season and serve.
- Color the asparagus well. The initial sear in butter builds flavor before it joins the rice.
- Tips and stems together. Cut both, cook together — the pieces stay tender in the final 5 minutes.
- Wine, evaporated. Let the alcohol go completely before adding broth.
- Asparagus back in at the end. It keeps its snap and bright color — 5 minutes is enough.
- Taste before salting. The broth and Parmigiano bring salt.
- Serve immediately. Spring risottos wait for no one.
| Mistake | Why It Hurts | The Fix |
|---|---|---|
| Woody ends left on | Chewy, stringy bites | Snap them off first |
| Overcooked asparagus | Mushy, gray-green | Final 5 minutes only |
| Boiling the rice hard | Starchy, uneven | Gentle simmer |
| Skipping the wine | Flat finish | White wine after toasting |
| Over-salting | Masks the asparagus | Taste before adding salt |
| Rushing the rest | Thin risotto | 1-2 minutes off the heat |
- Lemon Asparagus: Finish with lemon zest and a squeeze.
- Pea Asparagus: Add a cup of peas with the asparagus.
- Wild Garlic Asparagus: Fold in wild garlic puree at the end.
- Parmesan Crisp: Top with a crispy parmesan wafer.
- Shrimp Asparagus: Seared shrimp on top for a seafood version.
| Storage Method | Details |
|---|---|
| Refrigerator | Store in an airtight container for up to 2 days. |
| Freezer | Not recommended — the creamy emulsion breaks. |
| Reheating | Warm gently in a skillet with a splash of broth, stirring until creamy. |
Fresh spring flavors pair with:
- Sauvignon Blanc — Herbal and grassy, perfect.
- Vermentino — Saline and bright.
- Gavi di Gavi — Elegant and mineral.
- Prosecco — Bubbles for spring.
| Per Serving (about 1¼ cups) | |
|---|---|
| Calories | 490 |
| Protein | 15 g |
| Fat | 16 g |
| Carbohydrates | 70 g |
| Fiber | 4 g |
Nutrition values are approximate and will vary with brand choices and substitutions.
Do I need to peel the asparagus?
Only thick spears — peel the lower third. Thin asparagus needs no peeling.
How do I trim the woody ends?
Hold each spear at both ends and bend — it snaps naturally where the tender part begins.
Can I use white asparagus?
Yes — it's firmer, so peel it fully and cook a few minutes longer.
Is this vegetarian?
Yes — vegetable broth and butter keep it fully vegetarian.
Can I add a protein?
Seared shrimp or crispy pancetta both pair beautifully.
- Risotto all'Aglio Orsino con Asparagi (Volume 3)
- Risotto con Crema di Zucchine e Gamberi Crudi (Volume 3)
- Risotto ai Porri (Volume 3)
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice
Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.