Dinner

Easy Asparagus Risotto Recipe

ByHarper Ellington April 19, 2026April 19, 2026

Introduction

This easy asparagus risotto is a creamy and comforting dish perfect for spring or any time you crave fresh flavors. With tender asparagus and Parmesan cheese, it’s a simple meal that feels special and satisfying.

A skillet filled with creamy risotto, its texture soft and slightly thick, showing rice grains cooked to a tender consistency. Spread evenly over the risotto are vibrant green asparagus pieces, cut into both short segments and tips, adding a fresh, slightly charred look. Finely chopped green herbs and thin slices of green onion scatter on top, adding layers of bright green color and a fresh texture contrast. A light sprinkle of cracked black pepper and tiny curls of lemon zest create small dots of black and yellow on the surface. The skillet rests on a white marbled background with some scattered green herbs nearby and a jar of uncooked rice partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cups chicken stock (low-sodium preferred)
2 1/2 tbsp unsalted butter
3/4 cup shallots, finely chopped
1 cup arborio rice
1/4 cup white wine
1/2 lb asparagus, tender tips and stalks cut into 1-inch pieces
1/2 cup Parmesan, freshly grated
1/2 teaspoon lemon zest
Salt, to taste
Pepper, to taste

Instructions

Step 1: In a medium pot, warm the chicken stock over low heat and keep it hot throughout the cooking process.
Step 2: In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped shallots and cook until soft and translucent, about 3-4 minutes.
Step 3: Add the arborio rice to the pan and stir well to coat with butter and shallots. Toast the rice for 1-2 minutes until it becomes slightly translucent around the edges.
Step 4: Pour in the white wine, stirring constantly until the liquid is mostly absorbed.
Step 5: Begin adding the warm chicken stock one ladle at a time, stirring frequently. Wait until each addition is mostly absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Step 6: When the rice is nearly done, stir in the asparagus pieces and cook for an additional 3-4 minutes until the asparagus is tender but still bright green.
Step 7: Remove the pan from heat and stir in the remaining 1/2 tablespoon of butter, grated Parmesan, and lemon zest. Season with salt and pepper to taste.
Step 8: Serve immediately, garnished with additional Parmesan if desired.

Tips & Variations

Use low-sodium chicken stock to control the saltiness of the risotto.
For a vegetarian version, substitute vegetable stock for chicken stock.
Add a splash of cream at the end for an extra rich texture.
Try mixing in peas or spinach along with the asparagus for added color and nutrients.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of broth or water and gently warm on the stove over low heat, stirring frequently to restore creaminess.