Vegetarian, Italy
Asparagus risotto
Asparagus risotto is a creamy Italian dish for 4 people, ready in 40 minutes, medium difficulty, at about €2.90 per person. The key is adding the broth one ladle at a time and stirring in the asparagus tips only during the last few minutes, so they stay crisp against the soft, cheesy rice.
Asparagus is in season, so tonight I'm making you a tender green risotto with a touch of lemon zest.
- Total time
- 40 min
- Difficulty
- Medium
- Cost per person
- €2.90
- Calories per person
- 400 kcalcalculated by Kiloach, your weight coach
- Season
- Spring
Arborio rice slowly swells in the broth until it turns creamy and almost pourable, while the asparagus brings its green, slightly sweet flavor into every bite. The chopped stalks cook right in with the rice and melt into the sauce, while the tips keep a real bite under your fork. A touch of lemon zest at the end wakes everything up without ever overpowering the Parmesan.
This is a spring dish that asks for a little patience at the stove, perfect for a quiet Sunday night or for friends who like to eat well without fuss. Mon Chou suggests this version to make the most of green asparagus while it's still firm and full of flavor.
The ingredients
Fruits and vegetables
- Green asparagus 800 g
- Onion 1
- Unwaxed lemon 1
Pantry
- Arborio riceoften in the pantry 320 g
- Dry white wineoften in the pantry 10 cl
- Vegetable brothoften in the pantry 1.2 l
- Olive oiloften in the pantry 2 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Dairy
- Grated Parmesan 80 g
- Butter 30 g
Allergens Lactose
The step by step recipe
-
Snap off the tough ends of the asparagus, cut the tips into 4 cm pieces and slice the rest into small rounds. Keep the broth warm in a saucepan.
Bend each asparagus stalk between your fingers, it snaps naturally right where it turns tender.
-
Sweat the chopped onion in the oil, add the rice and stir until the grains turn translucent. 3 min
The rice should sizzle in the fat before the wine goes in, that's what keeps it from sticking.
-
Pour in the white wine, let it evaporate, then add the broth one ladle at a time while stirring, along with the asparagus pieces. 16 min
Wait until the previous ladle is absorbed before adding more, the rice should always sit just level with the liquid.
-
Add the asparagus tips for the last 4 minutes of cooking. 4 min
The tips are delicate, stir gently so you don't crush them.
-
Off the heat, stir in the butter, Parmesan and lemon zest, mix briskly and let rest covered. 2 min
This two minute rest gives the risotto its creaminess, the rice finishes soaking up its own sauce on its own.
Our tips to get it right
- Pick firm green asparagus with tight tips, they hold up to cooking much better than asparagus that's already gone soft.
- Keep the broth simmering right next to the risotto, cold broth stalls the cooking and stretches out the total time.
- Grate the Parmesan yourself if you can, it melts more smoothly than pre grated Parmesan and gives a silkier risotto.
The variations
- Swap the green asparagus for white asparagus, peel it well and cut the pieces a bit thinner since it needs a touch longer to soften.
- For a dairy free version, skip the butter and Parmesan and finish with a drizzle of olive oil and some nutritional yeast instead.
- For a faster dinner, use frozen pre cut asparagus, it cooks straight into the rice with no prep needed.
What to serve it with
- A green salad with lemon
- A glass of dry white wine
- Extra Parmesan shavings on top
Storage
Risotto keeps for 2 days in the fridge in a sealed container, though it loses some of its creaminess as it cools. Reheat it gently over low heat with a splash of broth or hot water, stirring constantly. It doesn't freeze well, the rice turns mushy once thawed.
Questions about this dish
Can I use a different rice instead of arborio?
Carnaroli rice works great, it holds its texture even better and forgives small timing mistakes. Skip long grain rice though, it doesn't have enough starch to give you that creamy texture.
Do I need to peel green asparagus?
No, unlike white asparagus, green asparagus doesn't need peeling. Just snap off the tough base where it naturally breaks.
Can I make this risotto ahead of time?
Risotto really is best eaten right when it's ready, since it loses its creaminess as it sits. You can prep the asparagus and warm the broth ahead of time to save a few minutes when you actually cook.
What if I don't have white wine?
Swap the wine for a bit of broth with a splash of lemon juice, to keep some of that brightness. The flavor will be a touch less complex but the risotto will still turn out well.
How long does it take to make an asparagus risotto?
Count 40 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in an asparagus risotto?
About 400 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does an asparagus risotto cost?
About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose. Always check the labels of the products you buy.
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