Asparagus Risotto

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A creamy & comfy vegetarian dinner!


6 minutes

Prep time

25 minutes

Cook time

448 cal.

Per serving


Stovetop, Pot (small)


Broth (vegetable)

Step 1

Keep the veggie stock hot in a small pot over low heat.

Asparagus (fresh)

Step 2

Wash the asparagus. Snap off the woody ends. Slice the asparagus stems in half lengthwise, then crosswise. Bring a pot of salted water to a boil. Add the asparagus. Cook for 5 min.


Step 3

Peel & mince the shallot.

White wine
Rice (Arborio)

Step 4

Melt a drizzle of oil in pot over medium heat. Add the shallots. Sauté for 1 min. Add the rice & wine. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Broth (vegetable)

Step 5

Season with salt & pepper. Then add a ladleful of broth to the pot. Stir until it's absorbed.

Broth (vegetable)

Step 6

Continue ladling & stirring until the rice is cooked & creamy, about 15-20 min. Adjust the liquid as needed.

Parmesan (grated)
Asparagus (fresh)
Heavy cream

Step 7

Add the cheese & asparagus (reserving a few tips for garnish). Add a bit of cream (optional).

Asparagus (fresh)

Step 8

Season with salt & pepper. Serve garnished with the asparagus tips. Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy448 cal.
Fat14 g
Carbohydrates62 g
Protein11 g
Fiber3 g

On average, one serving of the recipe "Asparagus Risotto" contains 448 Energy, 14 g of Fat, 62 g of Carbohydrates, 11 g of Protein, 3 g of Fiber.

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Asparagus Risotto