Fresh Asparagus Risotto Recipe -
Fresh Asparagus Risotto Recipe
  • READY IN 45 mins

Fresh Asparagus Risotto

Recipe by  

"This classic risotto uses arborio rice, fresh asparagus, white wine, cream and Parmesan cheese for a creamy side dish just right for spring."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    40 mins

    45 mins


  1. Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm. Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside. In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.
  2. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
May 18, 2009

This was delicious! I made it veggie-friendly by using vegetable broth. I also left out the white wine and just used a little extra vegetable broth. Also subsituted the heavy cream with milk and it was still PLENTY rich and delicious. I didn't have white pepper - so just used black. A lovely way to use all that fresh asparagus!

Most Helpful Critical Review
Apr 14, 2010

I did everything except used half and half instead of the heavy cream. My family really did not like it that much. hmmm Interesting flavor but it was wierd at the same time.

May 18, 2009

Especially for this sort of asparagus preparation, I strongly recommend peeling the lower half (+/-) of the stalks to remove the woody outer portion. Once this has been done and the lower ends trimmed back, there will be 80 - 90% of the vegetable left, and it is SO much more delectable in chewing. That said, I have to dock this dish one point as the flavors are just too understated for my tastes. Next time, I will double the asparagus &, possibly, the onion (I used a Vidalia & perhaps a yellow would serve better). Will also increase the Parm by 1 T and pepper by 1/8 tsp. Possibly will increase wine to 1/2 C and reverse the water / broth ratio. Nevertheless, this is a most excellent recipe and it passed the "wife test" with high marks, which puts it into the permanent file.

Jun 23, 2009

Oh, this was soooo good! I decided to look for an asparagus risotto recipe after ordering this dish from an authentic Italian fine dining restaurant, here in Houston. It was so good and creamy, but the portion served there (even with us placing two orders) was not enough to please our craving. This recipe tasted exactly the same as the one we devoured at the restaurant and it was sooo easy to make. I switched the broth and water ratio but followed the rest of the recipe as is since this was my first attempt at making risotto. My husband has since asked me to make this at least twice a week and I haven't complained yet... I really can't stress enough how GOOD this risotto is!!! Thanks for a great recipe!

Jan 28, 2010

Oh my goodness, so good, slight changes I made were to use 3 cups of broth and 2 cups of water and used fat free half and half in place of the heavy cream--everyone loved it!

Aug 13, 2009

First try at Risotto and it ended great. Second try and deviated from this recipe and it ended uncooked after the 5th cup of liquid and ended up nasty. Maybe because I didnt use cream and I tried the italian style of putting cold butter at the end which made it worse?? Stick to this recipe, the whipping cream is key, it will make your risotto more favorable and rich and creamy. Butter instead of oil is another thing I didnt do the second time and oil is not good enough. Butter gives it a richer taste. All in all I will make my risotto just like this recipe except I will add other veg's and seafood.

Dec 22, 2010

It was phenomenal, but I used all broth and no water, I also used skim milk instead of cream. I feel like it would have been very bland using water and it was still super creamy and delicious without all those calories.

Nov 17, 2010

Simple and tasty. Substituted fat free half-n-half for the cream.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 266 kcal
  • 13%
  • Carbohydrates
  • 29.8 g
  • 10%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Chocolate Chip Cookies
Chocolate Chip Cookies

Have you made a batch lately? They're everybody's favorite.

Spring Salads
Spring Salads

Freshening up the salad menu for spring has never been so delicious.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States