Asparagus Risotto

asparagus risottiMy one day off this week went by too fast! I spent most of the day in the kitchen – cooking and cleaning (we just had our cabinets redone and you should have seen the living room full of the kitchen stuff!!). The weather has been getting colder, so I have been craving warm meals the past few days. I started eating oatmeal in the morning for breakfast, and made a delicious enchilada soup yesterday. Today I made this asparagus risotto with fresh asparagus I picked up this morning. I learned the hard way that asparagus tastes best when cooked the same day that you buy it, so now I always use it the same day. Risotto is such a fulfilling dish, and you can be playful with it. Add your favorite vegetables to give it some flavor and color. In addition to the asparagus, I added some onion, garlic and Parmesan cheese. This makes a great side dish or main course.




5.0 from 1 reviews
Asparagus Risotto
Prep time
Cook time
Type: Main
Serves: 2
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • ½ onion, chopped
  • 1 bunch of asparagus, chopped
  • 1 cup arborio rice
  • 2½ cups chicken broth
  • ½ tsp nutmeg
  • ½ tbsp basil
  • ¼ cup cream
  • ½ cup freshly grated Parmesan cheese
  1. Melt butter over medium heat in a large pot.
  2. Add onion and cook for 5 minutes, stirring occasionally.
  3. Add garlic and stir for 2 minutes.
  4. Add the arborio rice, nutmeg, and basil. Stir well.
  5. Add ½ cup chicken broth and stir until all absorbed.
  6. Add the asparagus (I like to discard the bottom inch since it is very tough).
  7. Continue to add the chicken broth, ½ cup at a time until all is absorbed.
  8. Add the cream and Parmesan cheese and stir well before serving.
Makes 4 cups



  1. Caitlin says:

    this looks delicious. for whatever reason, asparagus is ridiculously expensive in switzerland (just moved here from sf) but it just makes me want it more! next time i get it, i will try this 🙂

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