How to Make Asparagus Risotto?

Asparagus is a green vegetable known for its long, pointed spears, frequently grilled, cooked, or roasted. It’s considered a spring vegetable mostly farmed commercially in California, Michigan, and Washington. Thanks to imports from China, Peru, and Germany, you can eat it all year. Asparagus is more expensive than other vegetables due to its seasonality, and the flavour varies depending on where it is cultivated.

Whether steamed, grilled, roasted, or incorporated into a recipe, asparagus gives the table a taste of fresh greenness. Risotto is a creamy Italian dish that resembles rice-based macaroni and cheese. Unlike other rice recipes that call for cooking in a pot of water, risotto is made by gradually adding minor amounts of liquid. This process causes the starches in the rice to release, resulting in a rich, velvety sauce with soft yet slightly al dente grains.

How to Make Asparagus Risotto

Rice, broth, and aromatics are the most fundamental ingredients in a risotto dish. The way you combine them will determine whether the dish succeeds or fails. Warming your broth ahead of time is the key to getting the proper texture. The cold liquid slows down the cooking process, but it can also cause starches to seize. Butter and cheese are commonly used in risotto dishes.

We’re all for these additions since they’re lovely, but they’re not technically required. Because the creaminess is achieved by progressively extracting the starch molecules from the rice, no other dairy is necessary. You could quickly turn this into a plant-based recipe by replacing the butter and cheese with vegetable broth.

What is Asparagus?

Garden asparagus (Asparagus Officinalis) is a perennial herbaceous plant belonging to the lily family. The immature branches of the plant are consumed as the slender spears with their pointy, scaled tips. These grow into gigantic, fluffy fernlike plant that dies back in the fall if let to mature.

Asparagus plants can be found all over the world. China, Peru, Germany, and the United States are the top producers. They flourish in temperate climates with frozen ground. The spears emerge from the earth as the ground thaws and temperatures warm. When they reach 6 to 8 inches tall, and the heaviest spears are a half-inch thick, they are harvested. They begin thin, thicken as the season continues, and eventually taper off; harvesting ends when the spears are only the thickness of a pencil.

Patience and room are required while growing asparagus. Each plant requires many square feet, and edible spears can take 3 to 4 years to grow after the seeds are planted. Because of the long wait and limited season, asparagus has earned a reputation as a luxury vegetable, which explains why it is sometimes more expensive on the market. It is, nevertheless, one of the simplest to prepare and cook.

How to Make Asparagus Risotto?

This asparagus risotto is ideal for serving in the spring or whenever fresh asparagus is available.

Risotto is made by slowly putting hot stock into uncooked Arborio rice, one ladleful at a time, and cooking until the stock is completely absorbed. This method unlocks the natural starches in the Arborio, resulting in a creamy, velvety meal. Here’s a step-by-step explanation of making risotto with pictures to demonstrate the risotto procedure.

​Steps to Make it

  1. Gather the ingredients.
  2. Bring the stock to a simmer in a medium saucepan, then reduce the heat to keep the liquid warm.
  3. Heat the oil and one tablespoon of butter in a large, heavy-bottomed pot. Add the diced shallot or onion when the butter has melted. Cook for 2 to 3 minutes, or until it’s soft and transparent.
  4. Add the Arborio rice to the pot and swirl quickly with a wooden spoon to coat the grains with melted butter and oil. Sauté for another minute until a nutty scent emerges, but don’t allow the rice to brown.
  5. Add the wine and cook while stirring until the liquid is fully absorbed.
  6. Stir in a ladle of hot chicken stock until the liquid is completely absorbed. Add another ladle of stock when the rice is almost dry and continue the process. Make sure you’re constantly stirring.
  7. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.
  8. Continue to add stock, a ladle at a time, for another 20 to 30 minutes, or until the grains are soft but firm to the bite, but not crunchy. Add the asparagus after about 15 minutes and continue scooping and stirring. If you run out of stock and the risotto isn’t finished, you can finish it with hot water. Add the water a ladle at a time, stirring as it absorbs, just as you did with the stock.
  9. Season with kosher salt and the remaining two tablespoons of butter, the grated Parmesan cheese, and the parsley. Serve immediately with extra Parmesan cheese shavings on top.


  • 1 1/2 cups Arborio rice
  • 1-quart chicken stock
  • 1/2 cup white wine
  • One medium shallot, or 1/2 small onion, chopped, about 1/2 cup
  • Three tablespoons of unsalted butter
  • One tablespoon of vegetable oil
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1/4 cup grated Parmesan cheese, plus more for shaving
  • Two tablespoons of chopped Italian parsley
  • Kosher saltto taste

 Asparagus Risotto Recipe

How long should I Boil Asparagus?

Toss the salt into the boiling water and carefully lower in the asparagus when ready to cook. Reduce the heat to low and continue to cook the asparagus, uncovered, until the spears are easily punctured with a knife, generally about 5 minutes but up to 12 minutes for the thickest asparagus. Boil (for 3-5 mins) or steam (4-5 mins, depending on size), then serve with hollandaise sauce or hot melted butter or chop and bake it in a quiche.

Cook for 3 to 5 minutes, depending on the thickness of the spears, until just delicate. It takes around 3 minutes to make skinny spears and about 5 minutes to make very thick spears. Use a fork to taste it and pluck it out when it’s done!

What Meat goes with Asparagus Risotto?

The asparagus risotto complements the pork tenderloin perfectly. The pancetta will give another depth of flavour to the meal, complementing the pork. I like to use Pecorino Romano cheese instead of pancetta since it adds a creamy, rich flavour to the dish. You can eat it with beef instead of fish or chicken! Shredded corned beef with potatoes, onions, and garlic, served with crunchy asparagus, is sure to please.

What is Risotto Supposed to Taste Like?

Risotto is a creamy Italian dish that resembles rice-based macaroni and cheese. Unlike other rice recipes that call for cooking in a pot of water, risotto is made by gradually adding minor amounts of liquid. Risotto is known for its creamy flavour. This is because it’s frequently made with non-vegan components like butter, cheese, and occasionally cream. You won’t be able to order risotto from a non-vegan restaurant’s dinner menu, but you can prepare it at home with plant-based versions of these ingredients. However, risotto’s flavour is more complicated than “creamy.” It might have a sweet onion with an earthy mushroom and vegetable stock flavour (watch out for risottos made with chicken stock). It’s frequently seasoned with savoury herbs like thyme and parsley.

What Part of Asparagus Is Poisonous?

The part of the asparagus plant that we adore — the young stems – are safe to consume, much like the rhubarb. However, the asparagus plant has a deadly secret: its beautiful red berries are poisonous to humans. Asparagus seed pods are harmful to humans and dogs, and cats and can cause allergic reactions in certain people. Vomiting and stomach pain are possible side effects of eating the berries. Raw asparagus shoots are also moderately toxic; boiling quickly eliminates the toxicity.

How do you Roast Asparagus, Jamie Oliver?

There are various methods to prepare asparagus, but I’ve discovered that roasting is the most acceptable method. Some people prefer to cook their asparagus on the stovetop, but I prefer to roast mine in the oven. Asparagus cooked in the oven retains just the proper crispness and never becomes mushy. Once you’ve mastered the art of baking asparagus, it’ll quickly become your new favourite side dish! Preheat the oven to 220°C, gas mark 7, prepare a baking pan with foil or baking paper, arrange the asparagus spears on the tray, drizzle with olive oil, and season with salt and pepper.


The flavour of asparagus varies depending on the season and variety. It has an earthy flavour comparable to broccoli and is almost as flavorful as green beans. White and purple asparagus is milder, and any form of asparagus will absorb the flavour of the meal with which it is cooked. Riso means rice in Italian, and risotto is a popular dish in northern Italy.

“It’s as popular as pasta, if not more so,” said Felidia owner Lidia Bastianich, an Italian native. “Risotto is a main staple for all classes,” she added, adding that it is neither a peasant dish nor a symbol of haute cuisine. Cook the risotto until it reaches room temperature. Freeze for up to 3 months in a tight plastic container. Defrost overnight in the refrigerator before reheating, or heat frozen risotto in a covered dish in the oven at 180°C for 20-30 minutes until steaming hot.