Perfect asparagus risotto with green asparagus

Creamy seduction meets spring freshness
Perfect asparagus risotto with green asparagus

A delicious, creamy risotto with green asparagus and freshly grated Parmesan on top. The tantalizing aroma and delicious taste will send you straight into the world of Italian cuisine. If you’re ready for this culinary masterpiece, our recipe for the perfect asparagus risotto is for you. This simple, but fine recipe is not only beautiful to look at, but also convinces with a symphony of flavors that make you want more.

Our simple recipe for asparagus risotto showcases the fresh ingredients and brings them together in perfect harmony. Dive into the art of risotto preparation by stirring the rice until creamy and enhancing it with the flavors of white wine, butter and Parmesan* cheese. The bright asparagus adds a touch of spring spirit and a delicious crunch to the dish, making it a true delight of seasonal produce. Let’s go on a culinary adventure together and prepare a dish that will delight you and your friends!

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield1 pot
  • Serving Size1 plate
  • Energy560 cal
  • Cuisine
    • französisch
  • Course
    • Hauptgericht
  • Cooking Method
    • Cooking
  • Suitable for Diet
    • vegetarian

Ingredients for the delicious asparagus risotto

Ingredients for the delicious asparagus risotto

  • 400g green asparagus
  • 1600 ml vegetable broth
  • 2 tablespoons olive oil
  • 50 g butter
  • 2 small onion, finely diced
  • 350 g risotto rice
  • 200 ml white wine
  • 1 tablespoon vermouth* (optional)
  • 50 g Parmesan cheese finely grated
  • Salt
  • Pepper

Required utensils

  • Cooking pot
  • Peeler
  • large pan
  • Kitchen knife
  • Cheese grater
Wash the asparagus, cut off the woody ends and peel the bottom 3-4 inches of the asparagus if necessary. Bring the vegetable broth to a simmer in a saucepan over medium heat and add the cut ends.
In the meantime, cut off the asparagus heads and cook them in the broth for 1 minute. Use a slotted spoon to lift out the heads. Set the heads aside for later. Now cut the asparagus diagonally into 2-3 cm long pieces with a sharp knife.
Melt half of the butter with the olive oil in a pan and sauté the onions in it for 5 minutes until translucent. Now add the asparagus pieces (not the heads) to the pan and sauté for another 2 minutes. Then add the risotto rice and saute until translucent as well, until a soft hiss is heard.
Deglaze the rice with the white wine and add the vermouth. Immediately reduce the heat and simmer just simmer. Remove the woody ends from the broth and gradually pour the vegetable broth into the pan, stirring constantly, until the rice has absorbed it completely (about 15-20 minutes).
Now you can taste the rice! It should be cooked but still firm to the bite. Add the asparagus tips and the remaining liquid. Let the risotto stand for another 1 to 2 minutes. Remove the pan from the heat. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper and cover for a few minutes.
Finally, stir the risotto again to mix the butter and cheese, and sprinkle with the remaining Parmesan just before serving. Your delicious asparagus risotto with green asparagus and parmensan is ready!
Tip / Note:

You can add a squeeze of lemon juice to your risotto at the end, which will give it a fresh and Mediterranean touch. The acidity harmonizes perfectly with the butter and Parmesan cheese and makes the dish a little “lighter”.

  • Nährwerte

  • 4 servings per container
  • Serving Size1 plate
  • Amount per serving
  • Calories560
  • % Daily Value*Standard DV
  • Total Fat23 g78 g29.49%
  • Cholesterol27 mg300 mg9%
  • Total Carbohydrate69,2 g275 g25.09%
  • Dietary Fiber5,4 g28 g17.86%
  • Total Sugars6,2 g
  • Protein15,3 g50 g30%
  • Vitamin D (Cholecalciferol)0,6 IU800 IU0%
  • Calcium237 mg1300 mg18.23%
  • Iron1,9 mg18 mg5.56%
  • Potassium490,7 mg4700 mg10.43%
  • Vitamin A0,2456 mcg900 mcg0%
  • Vitamin C (Ascorbic Acid)37,1 mg90 mg41.11%
  • Vitamin E (Tocopherol)4,1 IU33 IU12.12%
  • Vitamin B1 (Thiamin)0,2056 mg1.2 mg0%
  • Vitamin B2 (Riboflavin)0,2 mg1.3 mg0%
  • Vitamin B6 (Pyridoxine)0,3 mg1.7 mg0%
  • Vitamin B12 (Cobalamine)0,6 mcg2.4 mcg0%
  • Phosphorus227,1 mg1250 mg18.16%
  • Iodine0,0213 mcg150 mcg0%
  • Magnesium54,8 mg420 mg12.86%
  • Zinc2,2 mg11 mg18.18%
  • Copper0,4 mg0.9 mg0%
  • Manganese0,4 mg2.3 mg0%
  • Chloride3582,6 mg2300 mg155.74%
  • Salz2,5 g6 g33.33%

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Perfect asparagus risotto with green asparagus

Tips for the perfect asparagus risotto recipe with green asparagus

1. choose the right rice

The first step to a great risotto is choosing the perfect rice! For best results, use Arborio, Carnaroli or Vialone Nano rice. These rice varieties have a high starch content that gives your risotto that classic creamy texture we love so much.

2. prepare your ingredients

Get organized! The preparation of all ingredients is the essence of a delicious risotto. Chop your onions, mince your garlic, and measure your ingredients. So you can fully concentrate on cooking.

3. toast the rice

And now the magic begins! Toast your rice in a little butter or olive oil before adding the liquid. This step is extremely important, as it allows the rice grains to retain their stability and not become mushy. Once the rice becomes slightly glazed around the edges, it is perfectly toasted.

4. add broth gradually

Patience is the key! Gradually add the vegetable broth or stock to the rice and wait for it to absorb the liquid before adding more. In this way, the rice slowly releases its starch and forms a creamy, soft consistency that is guaranteed to delight you.

5. stir, stir, stir!

Get ready to put your arm muscles to work! Regular stirring is crucial for an even cooking result and ensures a particularly creamy risotto with green asparagus. Keep the rice moving so it doesn’t burn, and don’t forget that by stirring constantly you’re getting the starch out of the risotto, making it really sloppy.

6. do not forget seasoning

The taste explosion! Be sure to taste your risotto while it’s cooking, not at the end. As you gradually add salt and pepper, the flavors unfold and meld together, creating a special depth of flavor that will make your tongue dance.

7. use high quality ingredients

Set your ingredients perfectly in scene! With high-quality, fresh ingredients, your risotto will reach unimagined dimensions. From a hearty homemade broth, to field-fresh asparagus, to freshly grated Parmesan* cheese – every component is important. So don’t skimp on the good ingredients!

8. cook perfectly “al dente”!

This is the moment of truth! Let your risotto cook until it is “al dente” – that is, soft but still slightly al dente. The perfect balance between firm and soft is crucial and provides the delicious mouthfeel we all love in risotto!

9. the finishing touch

Voilà! Once your risotto is ready, take it off the heat and add a large knob of butter and a good helping of freshly grated Parmesan. This final step, called “mantecatura,” gives your risotto a rich, luscious finish that you’ll want seconds of.

10. enjoy directly!

Don’t wait too long! Risotto tastes best fresh off the stove, so grab your loved ones and dig in. A perfect risotto is meant to be shared and enjoyed together. So serve it with joy and pride and rejoice in your culinary masterpiece. Bon appétit!


What side dish goes well with asparagus risotto?

In principle, you don’t need a side dish for an asparagus risotto, but you can still refine your risotto with a few ingredients and give it a personal touch. For this purpose are wonderful: fried shrimp, grilled or steamed salmon or chicken breast. You can give your asparagus risotto a special zing by adding some finely chopped wild garlic just before serving.

Is it possible to reheat the dish?

Yes, you can reheat your asparagus risotto, but the consistency and flavor won’t be as good as freshly made. When reheating, there are a few things you should keep in mind to get the best flavor results.

Here’s how to warm up your asparagus risotto:
Decide on a variant: you can heat up the risotto on the stove, in the oven or in the microwave. I prefer the stovetop because it gives me the best control over the heat and consistency.

On the stove: Put the risotto in a pot over low to medium heat. Add a small amount of liquid (water, broth or white wine) to loosen up the risotto and make it creamy. Stir frequently to prevent sticking and to ensure even heating. Heat the risotto until it reaches the desired temperature.

In the oven: Preheat the oven to 150°C. Put the risotto in an ovenproof dish and add a little water to loosen it up. Cover the pan with aluminum foil to prevent the risotto from drying out and heat for about 20 minutes or until warm enough.

In the microwave: put the risotto in a microwave-safe bowl and add a little broth to make it creamy again. Cover the bowl with a microwave-safe lid or plastic wrap, making sure to leave a small slit for the steam to escape. Heat the risotto gradually (1 minute at a time), stirring it repeatedly until it reaches the desired temperature.
Remember that you can reheat risotto, but it will lose some flavor and especially consistency. For this reason, you should always enjoy your creamy asparagus risotto as fresh as possible.

Which wine goes well with asparagus risotto?

Due to the fine aromas and high fat content, light, fresh white wines with plenty of acidity are particularly suitable for refreshing the palate. Here are some wine recommendations:

Sauvignon Blanc:
A fresh, light Sauvignon Blanc with citrus and grassy notes harmonizes well with the flavors of the green asparagus and the creamy texture of the risotto.

Pinot Gris
(Pinot Grigio, Pinot Gris): A dry, medium-bodied Pinot Grigio with fruity aromas and pleasant acidity goes well with asparagus risotto and adds a nice freshness to the dish.

Grüner Veltliner: Originating in Austria, this white wine is known for its crisp acidity and pepper aroma. It goes well with asparagus and rounds out a creamy risotto.

Riesling: A dry to semi-dry Riesling with fruity and mineral notes is also an excellent match for asparagus risotto. To round off the dish optimally, choose a Riesling with balanced acidity.

What is the shelf life of the asparagus risotto?

The asparagus risotto can be stored in the refrigerator for 3-4 days. It will keep in the freezer for 1-2 months. Defrost overnight in the refrigerator before reheating. After freezing, the consistency may change.

Can you make the creamy asparagus risotto with white asparagus?

Of course, you can also prepare the creamy asparagus risotto with white asparagus! Pale asparagus is slightly milder than green asparagus and goes equally well with risotto. Here are a few adjustments you should make if you want to make risotto with white asparagus:

Be sure to peel: White asparagus has a thicker, woodier skin than green asparagus. Therefore, you must first peel the stalks thoroughly and cut off the woody ends.

Longer cooking time: pale asparagus requires a longer cooking time than green asparagus. Make sure the stems are soft but firm to the bite when served. Depending on the thickness of the asparagus, you may need to pre-cook it a bit in the broth first before adding it to the rice.

Otherwise, you can follow the recipe as indicated to prepare a delicious, creamy asparagus risotto with white asparagus. Enjoy your risotto with a matching white wine and share it with friends and family!

Can you prepare asparagus risotto without wine?

Yes! If you don’t want to use alcohol or don’t have any white wine at hand, you can also replace the missing wine with additional broth. For the necessary acidity, you can add a squeeze of lemon juice or lime juice.
Another tip: If you want the taste of wine but don’t want to drink alcohol, you can use a non-alcoholic white wine. So you get the typical wine taste, but without alcohol.

Leave a Reply

Your email address will not be published. Required fields are marked *