Creamy asparagus risotto is made with tender asparagus, sliced leeks, and savory chopped shallots tossed into a rich and creamy arborio rice base. Serve as a light main course or elegant side dish!
Why this recipe works
Asparagus risotto is beaming with bright spring flavors, just in time for you to pluck the budding asparagus and fresh leeks from the garden. Paired with a creamy risotto, it’s a meal we look forward to making every spring.
The toss-up between mushroom risotto and this vibrant asparagus risotto during spring when wild mushrooms and asparagus peek through the ground makes decisions difficult. Our only solution is to swap between the two every now and then for a change in texture and flavor. There’s always room for both, especially when you have freshly grown produce at your fingertips!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ASPARAGUS – Trim the woody ends of the asparagus before beginning, about 1-2 inches.
RISOTTO – You will need 1 1/2 cups of arborio rice to make the risotto base. Arborio rice is our number one choice for making risotto as it absorbs a lot of liquid and surrounding flavors. It releases starch as it cooks which results in that classic creamy consistency.
LEEKS – When preparing leeks, slice off the root end, then trim off the harder green leaves. Cut down the center lengthwise then slice those two ends into thin pieces.
BOUILLON – We use bouillon bases instead of stocks or broths in our recipes. They are smaller and easier to store and have a longer shelf life. Simply add water. If you like, you can substitute chicken or vegetable stock for the bouillon and water. Simply eliminate the bouillon and replace the water with an equal amount of stock.
How to Make Asparagus Risotto
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut woody ends off the asparagus (about 1-2 inches) and slice asparagus into 2-inch pieces. Set aside.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add sliced shallots to the pan and saute for 1-2 minutes.
- Toss in garlic and ginger and saute for another minute.
- Add leeks and cook an additional 3-4 minutes stirring occasionally.
- Drop in risotto (arborio rice) and cook for 3-4 minutes, stirring frequently.
- Season with garlic salt and lemon pepper, stirring to combine.
- Add white wine, bouillon, and water (or white wine and stock – see note in recipe card) and stir to combine. Cook over medium-high heat, bringing to a gentle boil. Turn down to medium and cook for 7-10 minutes or until sauce begins to thicken.
- Add in sliced asparagus and stir to combine. Cook uncovered for 20-30 minutes, or until water is absorbed and risotto is tender.
Frequently Asked Questions & Expert Tips
Store leftovers in an airtight container (once fully cooled) in the refrigerator for up to 4 days.
While freezing asparagus risotto is possible, it’s important to note that the texture may become slightly mushy after freezing and reheating. Additionally, the asparagus might lose some of its vibrant color and crispness after being cooked, frozen, and thawed. However, you can freeze the fully cooled asparagus risotto in an air-tight container or gallon ziptop bag for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop over low heat, adding a splash of water or broth if needed.
Serving Suggestions
Serve asparagus risotto as a side dish along with shrimp, salmon, or beef. It’s also popularly enjoyed as a main course with a side of roasted or steamed vegetables and a dinner salad. Optionally garnish with shaved parmesan cheese and lemon zest.
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Asparagus Risotto
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 pound asparagus spears
- 2 Tablespoons olive oil
- 3 Tablespoons sliced shallots
- 1 large leek trimmed and sliced
- 2 teaspoons minced garlic or 4 cloves minced
- 1 teaspoon minced ginger
- 1 ½ cups arborio rice
- 1 Tablespoon garlic salt
- 2 teaspoons lemon pepper
- 1 cup white wine
- 1 ½ Tablespoons Better than Bouillon Italian Herb Base
- 3 cups water
Optional Garnish
- shaved parmesan cheese
- fresh lemon zest
Things You’ll Need
Before You Begin
- We use bouillon bases instead of stocks or broths in our recipes. They are smaller and easier to store and have a longer shelf life. Simply add water. If you like, you can substitute chicken or vegetable stock for the bouillon and water. Simply eliminate the bouillon and replace the water with an equal amount of stock.
- When preparing leeks, slice off the root end, then trim off the harder green leaves. Cut down the center lengthwise then slice those two ends into thin pieces.
- Arborio rice is our number one choice for making risotto as it absorbs a lot of liquid and surrounding flavors. It releases starch as it cooks which results in that classic creamy consistency.
Instructions
- Cut woody ends off the asparagus (about 1-2 inches) and slice asparagus into 2-inch pieces. Set aside.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Add sliced shallots to the pan and saute for 1-2 minutes.
- Toss in garlic and ginger and saute another minute.
- Add leeks and cook an addition 3-4 minutes stirring occasionally.
- Drop in arborio rice and cook for 3-4 minutes, stirring frequently.
- Season with garlic salt and lemon pepper, stirring to combine.
- Add white wine, bouillon, and water (or white wine and stock – see note above) and stir to combine. Cook over medium-high heat, bringing to a gentle boil. Turn down to medium and cook for 7-10 minutes or until sauce begins to thicken.
- Add in sliced asparagus and stir to combine. Cook uncovered for 20-30 minutes, or until water is absorbed and risotto is tender.
Expert Tips & FAQs
- We state that this makes 7 1-cup servings. However, that is if you are serving this as a side. For a vegetarian main dish, use 2 cups as a serving.
- Store leftovers in an airtight container (once fully cooled) in the refrigerator for up to 4 days.
Nutrition
Chef Antoine Davis
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