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Home » Recipes » 30 minutes or less

May 25, 2023

Asparagus Risotto (easy but fancy)

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Classic asparagus risotto is a springtime favorite. This fancy vegetarian risotto with green asparagus is soft and creamy, bright and fresh. The dish will be on the table in less than 30 minutes!

This delicious risotto cooks up in no time and you only need a handful of ingredients. Besides the ‘classic’ risotto ingredients like rice, onion, broth, wine, and parmesan, you will only need to get your hands on some fresh asparagus. The risotto is also easy to veganize.

asparagus tips on risotto

Asparagus Risotto Ingredients

Here is what you’ll need to make this recipe:

  • Green asparagus: I prefer thin spears, which don’t require peeling. They’ll cook up tender and still add a pleasant crunch.
  • Risotto rice: Italian short-grain or medium-grain rice gives the risotto a perfect creamy texture. Arborio rice or carnaroli rice are two of the most famous risotti rice. Supermarkets often simply label ‘risotto rice’. Don’t rinse before using.
  • Olive oil: Adds richness and more depth. Might also be used for garnish.
  • White wine: Dry white wine like Pino Grigio, Sauvignon Blanc, or a dry and crisp Riesling are good choices. Choose a bottle that you want to drink along with the risotto.
  • Vegetable broth: Use store-bought, or make your own. Vegetarian bouillon powder or cubes are also good options since they are a pantry staple. Store-bought broths (tetra pak, powder, and cubes) greatly vary in taste (some are aweful!) so make sure to choose a good one.
  • Parmesan cheese: Adds some saltiness and depth to the risotto and makes it creamy. You can use Pecorino cheese too! Skip it to make this asparagus risotto vegan or use vegan parmesan.
  • Butter: Butter is only needed to sautee the asparagus tips. Either use salted butter or unsalted plus a pinch of salt. For vegan, substitute with olive oil. There is a simple version (see bottom note in the recipe card below), that skips the sautéing-step altogether.
  • Optional: Lemon zest: Grated over the finished risotto, the zest is not purely decorative garnish but also gives the risotto a nice bright finish. Use organic lemons for zesting.
  • Optional: Salt and pepper: If using wine, broth, and parmesan cheese, adding additional salt is not necessary most of the time. A sprinkle of freshly ground black pepper to finish makes the flavors pop. Only use a little, it can quickly get overpowering!  
cut asparagus spears
Chop the tips and thin parts in longer pieces than the thicker ends that you can see at the very bottom in this picture.

Can I make risotto without alcohol?

Yes, you can make risotto without white wine. Simply use more broth instead of the wine, and if on hand, add a splash of lemon juice or a tablespoon of white vine vinegar. I often do this when I don’t have an open bottle of wine in the fridge and don’t bother to open a new one.

Heads up: In my opinion, the risotto tastes better when using white wine since it adds some acidity and depth. Someone who barely eats risotto will probably not notice but risotto-pros will taste the difference.

asparagus risotto on plate

More delicious Italian recipes

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pasta alla norma with parmesan
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If you make this recipe, be sure to leave a comment or/and give this recipe a rating! Above all, I love to hear how the recipe turns out in your kitchen.

risotto with green asparagus
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4.94 from 15 reviews

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Asparagus Risotto (easy but fancy)

Classic asparagus risotto that is ready in less than 30 minutes. This fancy vegetarian risotto with green asparagus is creamy, bright and fresh – plus easy to veganize.
Author: carbgirl.com
Total Time30 minutes mins
Yield: 4 first courses or 2 large main dishes

Ingredients

  • ½ pound (225 g) green asparagus
  • 2 cups (500 ml) vegetable broth
  • ½ small yellow onion (60 g; about ⅓ cup chopped)
  • 1 tablespoon olive oil, plus more for serving
  • 1 cup (190 g) risotto rice (e.g. arborio or carnaroli rice)
  • ¾ cup (180 ml) dry white wine (see note for non-alcoholic)
  • 1 tablespoon butter (use olive oil for vegan)
  • ½ cup (45 g) freshly grated parmesan cheese, plus more for serving (omit for vegan or use vegan parmesan)
  • For serving (optional): grated organic lemon zest, freshly ground black pepper

Instructions

  • Wash asparagus. Trim tough ends. For thick asparagus spears: Peel the tough skins off the bottom half of the stalks using a vegetable peeler (no need to peel thin spears). Chop stalks into pieces, cutting the thicker ends shorter and leaving thin stalks and tips longer. Set the pieces cut from the upper halves aside, to separate from the thicker/tougher pieces that require longer cooking.
  • Heat the broth in a small saucepan until simmering. Meanwhile peel and finely chop onion.
  • In a medium-size saucepan, heat the oil on medium heat. Add the onion and cook for 1-2 minutes, until translucent. Add the rice and cook for 1 minute more, while stirring.
  • Add the white wine and allow the rice to fully absorb the wine, stirring often.
  • Once the wine is absorbed (you should see the bottom of the saucepan when stirring), add the hot broth to the rice – yes, all of it. Stir occasionally, no need to stir constantly. After 5 minutes of cooking, add the thicker asparagus pieces.
  • Cook for 10 more minutes until the rice is almost al dente.
  • While the risotto is cooking, add butter, a pinch of salt, and the remaining thin asparagus as well as the tips to a small pan and sautee for a few minutes (see tip for simple version).
  • When the rice is tender and the asparagus are just cooked through, the risotto is ready. Turn off the heat, and stir in the parmesan. The risotto should be soft and creamy. If you prefer it soupier, add more broth or hot water to get to the consistency you like.
  • Serve in bowls and top with sautéed asparagus tips. If desired, serve with lemon zest, black pepper, grated parmesan cheese, and a drizzle of olive oil.

Notes

Alcohol-free risotto: For a non-alcoholic version replace white wine with broth. A splash of lemon juice or a tablespoon white wine vinegar adds some acidity.
Simple version: Instead of sautéing the asparagus tips in an extra pan, you can add them to the pot directly 1-2 minutes before the rice is tender.

Reader Interactions

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    Recipe Rating




  1. Ricardo says

    May 31, 2023 at 12:45 pm

    5 stars
    I made this asparagus risotto last night … it was fantastic. In fact, I never had a better risotto. I loooooooove asparagus. I turned out creamy and was so comforting. Thanks a lot for the recipe, it’s def a keeper!

    Reply
    • Carbgirl says

      June 01, 2023 at 11:50 am

      Hi Ricardo,

      Happy to hear that you enjoyed the risotto. Asparagus season is short that's why I'm looking forward to it every single year. Thanks so much for your comment + rating!

      Reply
  2. Lalalilo says

    June 07, 2023 at 9:01 am

    Was awesome! Love the buttery asparagus on top..

    Reply
    • Carbgirl says

      June 07, 2023 at 11:54 am

      Hi,
      Thanks so much for the comment. The asparagus tips on top are my favorite too!

      Reply
  3. Andreas says

    June 13, 2023 at 8:30 am

    5 stars
    This was fantastic. And so creamy. Do you think white asparagus works too?

    Reply
    • Carbgirl says

      June 13, 2023 at 8:42 am

      Hi Andreas,
      Thank you, happy that you've tried the risotto and enjoyed it! In general, I prefer the taste of green asparagus. That's why I have never tried this risotto with the white kind. If you like it - why not? Make sure to check the cooking time of the white asparagus, usually it is a few minutes longer.

      Reply
  4. Fran says

    June 20, 2023 at 10:54 am

    5 stars
    Hi,
    I am Italian, so I love risotto ❤️ Tried this recipe last weekend because asparagus is my favorite vegetable. The entire family loved it. I doubled the amount in the recipe and it was enough for 3 adults (my mom was visiting) and 2 small children. I will make it again before asparagus season is over for this year.

    Reply
    • Carbgirl says

      June 20, 2023 at 2:02 pm

      Hi Fran,
      I am thrilled that an Italian loves the risotto. You made my day. I make it a few times a year in spring when the asparagus is in season. Thanks so much for leaving a comment and rating. Anna

      Reply
    • juliaaa says

      June 23, 2023 at 7:27 am

      4 stars
      I doubled the recipe to get 4 mains. Everybody loved it.

      Reply
      • Carbgirl says

        June 23, 2023 at 1:56 pm

        Hi,
        Happy to hear that everybody likes it. Thanks you for the comment! Anna

        Reply
  5. herbi says

    June 28, 2023 at 11:14 am

    Nice recipe. Risotti are great.

    Reply
  6. Ben says

    July 12, 2023 at 6:34 am

    5 stars
    I love asparagus, this is a great recipe.

    Reply
    • Carbgirl says

      July 12, 2023 at 8:08 pm

      I am thrilled to hear that this recipe turned out well for you, Ben! I can't get enough of asparagus. Thanks a lot for making it!

      Reply
  7. Marti says

    June 16, 2025 at 5:26 pm

    I made this last night and it was wonderful!! So creamy, my husband and I absolutely loved this. We simply love asparagus, I never thought to use it in risotto and it did not disappoint. Thank you so very much for sharing your recipe. We Sure will be making this again!!!!

    Reply
    • Carbgirl says

      June 24, 2025 at 3:47 pm

      Hi Marti,
      so happy to hear that you both enjoyed the asparagus risotto. Thanks so much for letting me know.

      Reply

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