Asparagus Risotto

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Celebrate the fresh flavors of springtime with this Asparagus Risotto recipe! This one-pot dish is simple to make and can be enjoyed as either a main course or side dish. It’s vegetarian and gluten-free.

Risotto is one of my favorite rice dishes because it’s so versatile and can incorporate an endless variety of ingredient combinations. Whether a savory mushroom risotto, an earthy roasted pumpkin risotto, a vibrant pea risotto with pancetta, our popular roasted tomato risotto, or a bright and lemony salmon risotto, the sky’s the limit in terms of the fun and creative flavor combos you concoct. This pea and asparagus risotto recipe features the fresh flavors of springtime.

Ingredient Notes

I like to use thin asparagus spears in this risotto because they cook quickly. If all you can find are thick spears, add them earlier on (after the second cup of broth) to ensure they’re fully cooked. You can use fresh or frozen asparagus and peas. I’m using fresh asparagus because I’ve just harvested my first batch of the season from my garden. The peas aren’t ready yet so I’m using frozen peas from last early summer’s harvest.

For the rice, arborio rice is the traditional choice for risotto. It’s classified as medium-grain rice though it’s really more of a short-grain variety. It’s the best variety because its high starch content produces that creamy consistency that is the hallmark of risotto and that you won’t be able to achieve with other rice varieties. The one exception is carnaroli rice which makes a great alternative. In fact, when I did an informal poll of Italian customers in a couple of grocery stores in Italy, the split was pretty even.

Asparagus Risotto Recipe

This asparagus risotto recipe is an easy to make, one-pot dish that takes minimal prep and even less cleanup. Here’s how to make it:

• Heat the olive oil and butter in a medium Dutch oven or high-sided skillet over medium heat. Add the leek and cook until it’s tender, about 5-6 minutes. Add the garlic and cook it for another minute. Stir in the rice and it cook for a minute, stirring to ensuring the grains are coated in oil. Stir in the wine and let it cook for a minute or two until it’s mostly evaporated.
• Pour in one cup of the broth along with the salt. Bring to a very low and gentle simmer (never let it boil rapidly), stirring constantly, until the rice has absorbed the broth. Add another cup of broth and repeat the process, adding one cup of broth at a time, ensuring the rice has absorbed the liquid before adding the next cup of broth. Add the asparagus and green peas with the 5th and final cup of broth, letting it simmer until the asparagus is tender but with some bite. The rice should likewise be tender but not mushy. Note: If your asparagus is thick, add it sooner (with the fourth ladle of broth) to give it a little more time to cook through.
• Remove the risotto from the heat and then stir in the butter, Parmesan cheese and lemon juice. If you prefer a slightly soupier consistency, add a little more broth. Add salt to taste. Serve immediately sprinkled with some chopped chives or parsley and some additional grated Parmesan if desired.

That’s it!

How to Reheat Risotto

Microwave it just until heated through to avoid becoming too mushy.  As rice sits it will continue to absorb liquid, so if you have leftovers and they’re a little dry, I recommend stirring in a little extra broth when reheating.

Can You Freeze Risotto?

Risotto is best eaten immediately or, if there are leftovers, stored in the fridge for up to 3 days.  However, if you have a lot leftover it is certainly safe to freeze risotto, but the texture will be altered (rice tends to become a little gummy when frozen and thawed).

What to Serve with Risotto

Risotto can be served either as a main dish or side dish.  It’s very versatile and pairs well with a wide variety of dishes.  Here are some ideas for what to serve with risotto:

• Fruit Salad (e.g., Waldorf Salad)
• Leafy Green Salad (e.g., Maroulosalata), German Cucumber Salad, Creamy German Cucumber Salad, German Green Bean Salad, Four Bean Salad, German Tomato Salad, or German Carrot Salad
• Grilled or Roasted Vegetables
• Sautéed Greens
• Grilled, Roasted or Pan-Fried Meat, Game, Poultry or Seafood or a pork or beef roast (e.g., Porchetta, Tri Tip Roast)
• Breaded Cutlets like Schnitzel
• Grilled Sausages (e.g. Bratwurst, Bangers)

Enjoy!