Risotto with Asparagus

Ingredients

• 150 g carnaroli rice (or arborio)
• 1 bunch of asparagus (about 300 g)
• 1/2 onion, finely diced
• 700 ml vegetable or chicken broth, warm
• 100 ml dry white wine
• 40 g Parmigiano-Reggiano, freshly grated
• 30 g unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon zest (optional, for freshness)

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Instructions

1. Prep the asparagus

1. Snap off the woody ends of the asparagus (bend each stalk and it will break naturally at the right point).
2. Cut the tips off and set aside.
3. Slice the stalks into 1 cm pieces.

2. Cook the asparagus stalks

1. Heat the olive oil and half the butter (15 g) in a wide pan over medium heat.
2. Add the diced onion and sauté for 3–4 minutes until softened.
3. Add the sliced asparagus stalks (not the tips) and cook for 3 minutes, stirring occasionally.
4. Set aside a few spoonfuls of the cooked stalks for topping if you like.

3. Toast the rice

1. Add the rice to the pan and stir to coat every grain in the fat.
2. Toast for 2 minutes, stirring constantly, until the edges of the grains become slightly translucent.

4. Deglaze with wine

1. Pour in the white wine.
2. Stir until fully evaporated, about 2 minutes.

5. Cook the risotto

1. Add a ladleful of warm broth and stir until absorbed.
2. Continue adding broth one ladleful at a time, stirring frequently.
3. After 10 minutes, add the asparagus tips.
4. Keep cooking for another 6–8 minutes, adding broth as needed.
5. The rice should be creamy but still have a slight bite at the center (al dente).
6. Taste and adjust salt and pepper.

6. Mantecatura

1. Remove from heat.
2. Add the remaining butter (15 g) and grated Parmigiano.
3. Stir vigorously until creamy and velvety.
4. If too thick, add a splash of warm broth — it should flow when you tilt the pan.

7. Serve

1. Plate immediately.
2. Top with the reserved asparagus pieces if you saved any.
3. Add a little extra Parmigiano, a crack of black pepper, and lemon zest if using.

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Tips

• Add the tips late so they stay intact and slightly firm — if you add them too early they turn mushy.
• Thin asparagus is better here — thick woody stalks take longer to cook. If yours are thick, peel the lower half of the stalks.
• Lemon zest at the end lifts the whole dish and balances the richness — highly recommended in spring.
• The same method works beautifully with peas, zucchini, or a mix of spring vegetables.

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Result

A vibrant green risotto, creamy and delicate, with tender asparagus pieces and the fresh hint of spring. Simple, elegant, and one of the best ways to eat asparagus.