Asparagus Risotto

This spring supper is a great way to celebrate asparagus season. The double asparagus risotto is a light and healthy dish that bursts with the flavour of asparagus. Asparagus is such a versatile vegetable that adds a unique flavour and texture to risotto. It's also packed with vitamins and minerals as well as containing high levels of amino acid asparagine, which serves as a natural diuretic, increasing urination and helping the body to get rid of excess salts.

Risotto has been a staple of Italian cuisine for centuries. It originated in Northern Italy, where rice was grown and readily available. It is traditionally made with round white rice varieties such as Arborio, Carnaroli, and Vialone Nano.

I frequently make risotto, particularly when I have gluten-free guests. Despite its reputation for being tricky, risotto is a breeze to make if you follow my risotto golden rules.

My Risotto Golden Rules

1. Never leave the pot unattended

2. Keep gently stirring with a silicone spatula

3. Add the liquid very slowly but never let the risotto dry out

4. Add butter and lastly cheese until the very last minute

Nutritional Benefits of Asparagus

Fresh asparagus is more than just a seasonal favorite—it’s a powerhouse of nutrition that makes this asparagus risotto recipe both delicious and nourishing. Packed with fiber, folate, and vitamins A, C, E, and K, asparagus supports everything from immune health to glowing skin. It’s especially high in antioxidants, which help fight inflammation and oxidative stress.

One standout compound in asparagus is the amino acid asparagine, which acts as a natural diuretic. That means it can help flush excess salt from the body—perfect for a post-winter detox. Combined with the creamy texture of risotto, this dish is an ideal way to ease into lighter spring eating without sacrificing comfort.

When you’re cooking with fresh asparagus spears, you’re also getting chlorophyll, which has been linked to liver function and digestion. Want to elevate your asparagus risotto even more? Try finishing it with fresh herbs and a squeeze of lemon juice to brighten the flavor and support digestion naturally.

A Brief History of Risotto

Risotto hails from Northern Italy, where short grain rice varieties like Arborio, Carnaroli, and Vialone Nano thrive. These rices have a high starch content, which is key to risotto’s signature creamy texture. The dish is especially beloved in Lombardy and Piedmont, with Milan being the birthplace of the iconic risotto alla Milanese—a golden-hued saffron-infused version traditionally served alongside osso buco.

Risotto evolved out of Italy’s rice-growing regions during the Renaissance and became a staple of home kitchens and fine dining alike. Today, it’s endlessly adaptable, from seafood to mushroom to this vibrant asparagus risotto recipe. While it’s often seen as restaurant fare, risotto is easy to master at home: just use medium heat, rice and stir, and don’t rush the process.

For the best flavor, use extra virgin olive oil to sauté your aromatics, dry white wine to deglaze, and always finish with freshly grated parmesan. And remember—don’t recommend walking away from the pot. Risotto rewards attention.

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Asparagus Risotto

Yield: 4

Author: Dee Kirk --- www.myskikitchen.com

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This double asparagus risotto is the perfect spring supper; light and healthy, and with infused with the flavour of asparagus. As I often have gluten-free guests, I tend to make a lot of risotto. I think risotto has an undeserved reputation of being tricky. Risotto is actually easy to make once you follow the rules.Risotto Golden RulesNever leave the pot unattended Keep stirringNever let the risotto dry outDon’t add cheese until the very last minute

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Ingredients

• 250g Canaroli or Arborio rice
• 2 medium onions, finely chopped
• 1 clove garlic, grated
• 1 stick of celery, finely chopped
• 250g of asparagus
• 500ml of vegetable or chicken stock
• 150ml white wine
• 50g parmesan cheese, grated
• 30g butter
• 15ml olive oil
• Salt and Pepper

Instructions

1. Prepare the asparagus by cutting off the woody ends and peeling off any hard outer skin. Chop on the diagonal into bite size pieces. Keep aside the asparagus tips and prettiest pieces.
2. Steam the rest of the asparagus pieces for 8 minutes or until soft enough to blend. Using a hand held blender, combine the steamed asparagus pieces with a couple of tablespoons of the stock until it is a puree.
3. Gently fry the onions and celery in a heavy bottomed pan - I use a Le Creuset. Add the rice and garlic, season and be careful not to let it burn.
4. Turn up the heat to medium and add the wine to the pan and let it be absorbed, stirring all the time. Slowly add the stock ladle by ladle until each is absorbed by the rice. Do not leave the pot unattended even for a minute.
5. When the rice is not quite cooked add the asparagus puree to the pan, stir and add then add the tips and remaining asparagus pieces. If the risotto seems dry then add more stock - just do not let the risotto dry out.
6. Lastly, add the butter and grated parmesan cheese, season to taste, stir and serve immediately.

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Frequently Asked Questions

Can I make risotto ahead of time?

Yes, you can make risotto ahead of time, but there’s a trick to doing it well. I recommend cooking the risotto about three-quarters of the way through, then stopping just before it’s fully al dente. Spread it out on a tray to cool quickly and pop it in the fridge. This helps preserve the texture and prevents the rice from going soggy.

When you’re ready to serve it, return the risotto to a pan over medium heat and add around 1/2 cup of stock per portion. Stir continuously until it comes back to life. You’ll want to be patient here—this is how you restore that creamy consistency risotto is known for.

Finish the dish as you normally would: add butter, freshly grated parmesan, and a bit of seasoning. I often stir through some lemon zest or fresh herbs at the end to brighten the flavour. This method is especially useful if you’re cooking for guests and want to do most of the work in advance.

Can I freeze risotto?

You can freeze risotto, but I don’t recommend it unless you really need to. Freezing changes the structure of the rice, and once reheated, the result can be more mushy than creamy. If you do decide to freeze it, let it cool completely and store it in an airtight container. It’s best used within a month.

To reheat, allow it to thaw in the fridge overnight. Then, place it in a pan over medium heat with about 1/2 cup of stock per serving. Stir gently until it loosens up. You might also want to stir in a little butter or extra virgin olive oil to help restore some richness. Finish with freshly grated parmesan, salt and pepper to taste, and a squeeze of lemon juice.

Keep in mind that store bought asparagus doesn’t always freeze well, so you may find the asparagus spears become soft. If that happens, I like to stir in a few pieces of fresh asparagus or some peas to bring back texture and colour.

How do I reheat it without it going mushy?

Risotto is best served immediately, but if you’ve got leftovers, you can definitely reheat them with good results. Use a pan on medium heat and add 1/2 cup of stock or water per portion. Stir continuously, adding more liquid as needed to maintain a smooth, creamy texture.

Avoid the microwave—risotto doesn’t reheat well that way, and you’ll lose the lovely consistency. Stirring in a bit of butter or extra virgin olive oil while reheating helps restore richness. Taste for seasoning and add salt and pepper to taste.

To brighten it up, I often add a bit of lemon zest, lemon juice, or even some fresh herbs. And if it still doesn’t feel quite right? You can always turn it into arancini—roll the risotto into balls, coat in breadcrumbs, and fry. It’s a great way to turn leftovers into something special.

References

The Oxford Companion to Food, 1998, Alan Davidson

Nuts and Seeds in Health and Disease Prevention  2011. Chapter 122 - Sesame (Sesamum indicum L.) Seeds in Food, Nutrition, and Health 2011, Pages 1029-1036 MohamedElleuch, DorotheaBedigian, AdelZitoun,