This Asparagus and Parmesan Risotto is the very definition of comfort food! This is one delicious dish that you do not want to miss out on. You will love the combination of asparagus, arborio rice, parmesan cheese, and lemons!
- Vegetable or chicken stock
- Olive oil
- Arborio rice
- Minced garlic
- Chopped asparagus- I love the large pieces, so I cut mine in about 3 inch long pieces. Make sure to cut off and discard tough ends!
- Fresh lemon juice- this will be a personal preference, of course. I like a lot of lemon, so I always go with 2!
- Parsley- if you have fresh, that's great. If not, use dried as I did.
- Parmesan- fresh grated is best, but use what you have!
- Salt and pepper
How to make the Risotto
I love to make mine in my enameled dutch oven. If you don't have this type of pan, just make sure whatever you use has a very heavy bottom. This will help to keep it from burning! Add oil to the heated pan. Once it is heated, add onions and saute. Add in your rice and garlic, and cook them for a few minutes.
Now, start adding in a small amount of stock. I used a vegetable stock as I already had some premade in the fridge. I will include the recipe below if you want to make your own. Now, what makes the risotto so creamy and yummy, is adding the stock in small amounts at a time and mixing until it is absorbed. Then add in the next cup and repeat.
It is important to stir frequently. You might have the urge to walk away and do something else. Resist that urge! Once you have decided to make risotto, you are committed.
Towards the end of the cooking time, add in your asparagus. You don't want to overcook, so I add it with about 5 minutes left of cooking time.
Here are the last add-ins, but ones you don't want to skip. Lemon isn't necessary, but definitely a plus. It is such a great flavor enhancer!! Especially with the asparagus and parmesan. Add the lemon and parmesan, and mix to combine. Taste and adjust the lemon and parmesan as needed. If you want more salt, now is the time to add it.
- The key to a good risotto is patience. This is not a dish you should rush. Add the liquid in over time. You might be tempted to dump it in, but don't do it!!
- If you can get your hands on arborio rice, it is what I recommend. This short-grain rice is perfect for crafting a delicious risotto.
- Make sure not to add your asparagus until the end of the cooking time. This will cook your asparagus without overcooking it. There is nothing worse than overcooked asparagus!
- I love using risotto for meal prep. It reheats so well in the microwave or cooktop. This risotto will hold well in the fridge for up to 4 days.
What rice can you use instead of arborio for making risotto?
Carnaroli is another short-grain rice that is really good for making risotto. It is generally harder to find than risotto, but is so good!
Are you looking for other asparagus recipes? Let me share a few I love:
- Are you looking for a simple appetizer using asparagus? This asparagus wrapped in puff pastry is so good! No one can resist!
- I also love the combo of Farro, Asparagus, and Filet. It is such a great meal!
- My Simple Couscous Salad also features some beautiful asparagus as well.
- If you like salads, this Orzo and Roasted Veggie Salad also is a great one!
Asparagus and Parmesan Risotto
- heavy bottom stock pot
- 5 cups vegetable or chicken stock
- 1 tablespoon olive oil
- ½ cup onions, small dice
- 1 cup arborio rice
- 1 tablespoon minced garlic
- 4 cups asparagus, chopped I love the large pieces, so I cut mine in about 3 inch long pieces. Make sure to cut off and discard tough ends!
- 1-2 tablespoons fresh lemon juice This will be a personal preference, of course. I like a lot of lemon, so I always go with 2!
- 1 tablespoon parsley if you have fresh, that's great. If not, use dried like I did.
- ¼ cup parmesan Fresh grated is best, but use what you have!
- salt and pepper to taste
- Heat stock over medium heat. Once it is boiling, reduce to low and hold it there while you are working.It needs to be hot when you add it in, so keep it on low.
- In another pot, make sure it is a heavy bottom, heat over medium heat. Add in olive oil to pan and heat for about 30 seconds. It will heat quickly. Add in onions and cook for 3-5 minutes, until tender and almost translucent. Add in rice and garlic. Continue to cook and stir for another couple minutes.
- Now, at this point, we will start slowly adding in the stock.
- Add in a ladle full of stock and stir. Continue to to stir until stock is absorbed. Add in another ladle full and continue cooking and stirring until The rice is creamy and tender. You don't want it to be mushy, just tender.
- Add asparagus with the last ladle full of stock. Cook it for about 3-5 minutes. It isn't a long cooking time as you will not want the asparagus to be limp, just lightly cooked. Mine took about 25 minutes to cook, I have found about 25-35 minutes has been about right.
- Next, add in the lemon juice, parmesan and parsley. Stir carefully to combine. I only say stir carefully as you don't want to break up the asparagus.
- Once the last ingredients are mixed in, add salt and pepper to taste. We like quite a bit of both, so I am generous.
- Once it is finished, remove from heat. It is best served immediately. If you have leftovers, it does reheat well too. Just know the asparagus will be soggy. The flavor is still awesome though!