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Creamy Italian Asparagus Risotto Recipe Easy Homemade Parmesan Wine Flavor

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A creamy and comforting Italian risotto featuring fresh asparagus, Parmesan cheese, and a splash of white wine for authentic flavor. Perfect for spring and early summer, this easy recipe delivers a silky texture and balanced taste.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 1 bunch fresh asparagus (about 12 oz / 340 g), trimmed and cut into 1-inch pieces
  • ¾ cup freshly grated Parmesan cheese (about 75 g)
  • ½ cup dry white wine (120 ml)
  • 4 cups chicken or vegetable broth (1 liter), kept warm
  • 3 tablespoons unsalted butter (45 g), divided
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Lemon zest from ½ a lemon (optional)

Instructions

  1. Warm the broth: Pour 4 cups (1 liter) of broth into a saucepan and keep it at a gentle simmer over low heat throughout the cooking process (about 10 minutes).
  2. Sauté aromatics: Heat 1 tablespoon olive oil and 1 tablespoon butter in your skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the rice: Pour in 1 ½ cups (300 g) Arborio rice. Stir continuously for 1-2 minutes so each grain is coated with the butter and oil and slightly toasted until edges turn translucent.
  4. Deglaze with white wine: Pour in ½ cup (120 ml) white wine. Stir gently until the wine is mostly absorbed, about 2-3 minutes.
  5. Add broth gradually: Start ladling in the warm broth, about ½ cup (120 ml) at a time. Stir often until each addition is almost fully absorbed before adding the next. Continue for around 18-20 minutes until rice is creamy and al dente.
  6. Cook the asparagus: When about half the broth is added and rice is halfway cooked (around 10 minutes in), stir in the asparagus pieces to steam gently in the risotto.
  7. Finish with butter and Parmesan: Remove pan from heat. Stir in 2 tablespoons (30 g) butter and ¾ cup (75 g) grated Parmesan cheese until melted and incorporated. Season with salt and freshly ground pepper to taste.
  8. Optional lemon zest: Add a sprinkle of lemon zest for a fresh zing if desired.
  9. Rest and serve: Let the risotto rest for 2 minutes, covered, to meld flavors. Serve immediately.

Notes

Keep broth warm to maintain a steady simmer and ensure even cooking. Stir gently and often to release starch for creaminess but avoid mashing the rice. Use fresh Parmesan and asparagus for best flavor and texture. If you don’t drink alcohol, substitute white wine with low-sodium vegetable broth plus a splash of lemon juice or white grape juice. Risotto is best served fresh but leftovers can be stored up to 2 days and reheated gently with added broth.

Nutrition

Keywords: asparagus risotto, creamy risotto, Italian risotto, Parmesan risotto, white wine risotto, spring recipe, easy risotto, vegetarian risotto

Find it online: https://perkypan.com/creamy-italian-asparagus-risotto-recipe-easy-homemade-parmesan-wine-flavor/