Spring Asparagus Risotto

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Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.
Asparagus Risotto

If you’re looking for unique asparagus recipes aside from grilling or roasting, give this a try! Asparagus is the perfect addition to risotto in this light dish. A few other risotto favorites are Butternut Squash Risotto, Creamy Mushroom Risotto and Seared Scallops over wilted Spinach and Parmesan Risotto.

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

It’s March which means Spring is in the air. Asparagus season begins and this Italian rice dish is a great way to enjoy it. Because this risotto recipe is so simple, I like to use the freshest ingredients. The easiest way to do that is cook with seasonal vegetables, fresh herbs and good quality cheese.

Risotto can be a labor of love, it’s not the kind of dish you turn on and walk away from, but instead slowly cooked with ladle-fuls of broth, adding more each time it’s absorbed. Just before the last ladle, you add the fresh asparagus to the last five minutes of cooking time and finish it with a touch of lemon juice and lemon zest.

Creamy risotto, cooked with Spring asparagus, fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect as a meatless main dish if you use vegetable broth, or wonderful as a side with grilled shrimp.

Asparagus Health Benefits

This spear-shaped veggie is an awesome weapon for your health. It’s packed with disease-fighting nutrients including fiber, folate, vitamins A, C, E and K and glutathione, a detoxifying compound that may protect against certain types of cancer. It’s also loaded with age-defying antioxidants that work to neutralize cell-damaging free radicals in your body. Look for spears with tight buds and firm stalks without wrinkles.

How To Make Asparagus Risotto

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Creamy risotto, cooked with Spring asparagus, fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect as a meatless main dish if you use vegetable broth, or wonderful as a side with grilled shrimp.

More asparagus recipes you will love:

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.
Print WW Personal Points
4.75 from 28 votes
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Spring Asparagus Risotto

255 Cals 9 Protein 43 Carbs 4 Fats
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Italian
Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Ingredients

  • 4 1/2 cups low-sodium chicken or vegetable broth
  • 2 tsp olive oil
  • 1/3 cup shallots, chopped
  • 1 cup arborio rice
  • 2 oz dry white wine
  • 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
  • 1-2 tsp fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
  • salt and fresh cracked pepper, to taste
  • 1 tsp grated lemon zest for garnish

Instructions

  • In a large saucepan, heat broth over medium-high heat.
  • When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
  • In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
  • Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
  • Add the wine and stir until it is absorbed.
  • Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
  • Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
  • Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
  • When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
  • Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Video

Notes

Makes over 4 cups.
Nutritional information for asparagus provided by Heather K Jones, RD.

Nutrition

Serving: 1generous cup as a main, Calories: 255kcal, Carbohydrates: 43g, Protein: 9g, Fat: 4g, Saturated Fat: 1.5g, Cholesterol: 5mg, Sodium: 630mg, Fiber: 2g
WW Points Plus: 7
Keywords: asparagus risotto, asparagus risotto recipe, creamy risotto, lemon asparagus risotto, Spring Asparagus Risotto

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118 comments

  1. My husband and I both found this absolutely flavorless. I used excellent ingredients and parsley from our garden. I am mystified how this was rated so high. 

  2. This is delicious! I subbed in fiddlehead ferns that we foraged for the asparagus and it was awesome!

  3. Amazing recipe. Perfect for spring and absolutely delicious and flavorful 

  4. So good!! I followed the directions from your prosciutto and peas IP version. My hubby gave me side eye for making Risotto in an IP but he was blown away by how delicious it was. As mentioned, I followed measurements/ingredients for rice in the P&P recipe, but added my asparagus at the end. Crisp and cooked perfectly. Thank you!!! xx

  5. A perfect combination of lemon and spring asparagus and very easy to make.

  6. DELISH!!!

  7. I want to try this recipe because it looks amazing! Can I omit the wine and maybe add more broth? Wine/Alcohol is not an option in the household. Any input to make it taste great without the wine would be extremely helpful. Thank you.

  8. I experimented with pressure cooker. 5 minutes with quick release worked. Followed directions, but roasted asparagus on its own and had as side, decreased broth to 2 cups as a guess, my bag of risotto said two cups to one rice, and it worked.

  9. This recipe was sooo good!  We made it to serve with some seared lemony scallops – delish!  Thank you!

  10. Super good and really easy!!!!

  11. Absolutely delicious!

  12. Can I substitute quinoa for the arboria rice? I read that you would need to add some cream or milk. Is there anything else I would need to change in the recipe and how much cream should I add?

  13. Wondering if I can substitute something for the wine .

  14. This is delicious! However, I needed at least a cup of extra broth to finish it, but that might be because I cooked it in a skillet instead of a sauce pan.

  15. This was really good!

  16. I’m making this tonight but of course the grocery store was sold out of arobrio rice….am I able to use white rice??