This creamy asparagus risotto is a celebration of spring, blending tender spears with rich, velvety Arborio rice. Each bite offers a perfect balance of earthy asparagus and the comforting warmth of Parmesan, creating a dish that feels both indulgent and fresh. Ready in just 40 minutes, it’s a quick yet impressive meal that’s sure to delight.
The risotto’s luscious texture, punctuated by the slight crunch of asparagus, makes every spoonful a sensory treat. Bright, herbaceous notes from fresh lemon zest and parsley elevate the flavors, while the slow-stirred rice absorbs every drop of savory broth. It’s a dish that’s as satisfying to make as it is to savor, perfect for a cozy weeknight or a special occasion.
Fresh & Flavorful Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped leeks (white and light green parts only)
- ½ teaspoon sea salt, plus more to taste
- 2 garlic cloves, minced
- 1 cup uncooked Arborio rice, rinsed (or substitute with Carnaroli rice)
- ½ cup dry white wine (optional, substitute with additional broth)
- 4 cups vegetable broth, at room temperature
- 1 bunch asparagus, tough ends trimmed, stalks chopped into small pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped chives
- ¼ cup fresh herbs (parsley, basil, tarragon, and/or dill), plus more for garnish
- Lemon zest, for garnish
- Grated pecorino cheese (optional, for serving)
- Freshly ground black pepper
Step-by-Step Instructions
- Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft.
- Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute to toast slightly.
- Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
- Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. This process should take about 20 minutes.
- Add the asparagus with the last addition of the broth. Cook until the rice is al dente and the risotto is soft and creamy.
- Stir in the lemon juice, chives, and mixed herbs. Season to taste with additional salt and pepper if needed.
- Garnish with lemon zest and more fresh herbs. Serve with grated pecorino cheese, if desired.
Perfect Pairings: Serving Suggestions
This creamy asparagus risotto shines as a main dish, but it also pairs beautifully with a light green salad or roasted vegetables for a complete meal. For a touch of elegance, serve it alongside grilled chicken or seared salmon. Don’t forget a glass of the same white wine used in the recipe to tie it all together!
Make It Your Own: Recipe Variations
Swap out the asparagus for seasonal veggies like peas, mushrooms, or zucchini for a fresh twist. For a richer flavor, stir in a tablespoon of butter or a splash of cream at the end. If you’re feeling adventurous, add a pinch of saffron to the broth for a luxurious golden hue.
Quick Tips for Time-Saving Success
Prep your ingredients ahead of time to streamline the cooking process. Use pre-chopped leeks or frozen asparagus to save a few minutes. If you’re short on time, warm the broth in a separate pot to speed up absorption and reduce cooking time slightly.
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and warm it gently on the stovetop, stirring frequently to restore its creamy texture. Avoid microwaving, as it can dry out the risotto.
Essential Equipment for Risotto Mastery
A wide, heavy-bottomed skillet or Dutch oven is key for even cooking and stirring. Use a wooden spoon to gently coax the rice into creaminess without breaking the grains. A ladle for adding broth and a microplane for zesting the lemon will also come in handy!
Asparagus Risotto
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped leeks
- ½ teaspoon sea salt plus more to taste
- 2 cloves garlic minced
- 1 cup uncooked Arborio rice rinsed
- ½ cup dry white wine
- 4 cups vegetable broth at room temperature
- 1 bunch asparagus tough ends trimmed, stalks chopped into small pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped chives
- ¼ cup fresh herbs parsley, basil, tarragon, and/or dill, plus more for garnish
- Lemon zest for garnish
- Grated pecorino cheese optional
- Freshly ground black pepper
Instructions
- Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
- Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
- Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.