Amazing Asparagus Risotto

I love making this Amazing Asparagus Risotto in the Spring when asparagus is at it’s freshest.  But, really, it’s so great, you can make this any time of the year. Such simple ingredients, yet such a sublime dish.  Go with vegetable stock to make it completely vegetarian.

It’s important to maintain a consistent heat level as you are cooking the rice (you must go with Arborio or Carnaroli rice, which you can find at most major supermarkets), add the stock in stages and make sure the stock is hot.   And a great chef once told us that one of the secrets to great risotto is constant stirring with a wooden spoon.   Give it a go!  Each time you make it, you’ll get a better knack for how to make the perfect risotto!   100% Loon Approved!

Another amazing risotto recipe with asparagus is our awesome Butternut Squash, Asparagus and Roasted Chicken RisottoButternut Squash, Asparagus and Roasted Chicken Risotto!

Amazing Asparagus Risotto

Amazing Asparagus Risotto

This Amazing Asparagus Risotto is perfect, especially in the Spring when asparagus is in season. But it's great all year round, too! Add the hot stock in stages, and you'll have perfectly creamy risotto in about 25 minutes!
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Course: Side Dish
Cuisine: Italian
Keyword: asparagus, Risotto
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 230kcal


  • Kosher salt and black pepper
  • 12 to 16 oz fresh asparagus trimmed and cut into 2-inch pieces
  • 8 cups chicken stock or vegetable stock you may not use all 8 cups
  • 1/4 quality olive oil
  • 1 medium onion chopped
  • 3 cloves cloves minced
  • 2 cups Arborio or Carnaroli rice
  • 1 cup dry white wine
  • 2 tbsp unsalted butter
  • 1/4 cup grated Parmesan cheese


  • Bring a large saucepan of salted water to a boil.
  • Add the asparagus and cook until just tender, about 3 minutes.
  • Drain and add to a bowl with cold water, and then drain again. Set aside.
  • In the same saucepan, bring the stock to a simmer over medium heat, then reduce the heat to low, but maintain a gentle simmer.
  • In another large saucepan, heat the oil over medium heat.
  • Add the onion and saute until softened, about 5 minutes.
  • Add the garlic and cook for another minute.
  • Add the rice and stir until well coated, about 2 minutes.
  • Add the wine and cook, stirring, until completely absorbed.
  • Add the hot stock to the rice a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding the next ladleful.
  • After about 25 minutes, the rice should be tender and creamy. If it is not quite done, continue to cook, adding the remaining stock until desired texture.
  • Remove from the heat and stir in the asparagus, butter, and Parmesan cheese.
  • Season with salt and pepper (start with 1/2 teaspoon salt, 1/8 teaspoon pepper), taste, and add more, in needed.  Serve at once. 


Calories: 230kcal
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  • Looks great Kris! Your dish looks very flavorful. I’m a new fan of risotto and looking at your photo is making my stomach growl. I like the addition of asparagus too.

    I noticed that asparagus was $1 less per pound for a while up until about last week, when it jumped up $1. I wonder if that has to do with the seasonality of it. I was buying it like crazy. On my next risotto go-round, I’ll be sure to follow your recipe and let you know my results.

    Take care guys – Jay

    • Thanks, Jay!! You’d think since asparagus is in season now, the prices would have gone down. Weird! I just can’t get enough of it. I made some asparagus “fries” yesterday that I’m posting tomorrow. They were so good! Thanks again, we really appreciate your support. All the best, Kris & Wesley.

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