Fresh Asparagus Risotto

Fresh Asparagus Risotto


"This classic risotto uses arborio rice, fresh asparagus, white wine, cream and Parmesan cheese for a creamy side dish just right for spring."
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45 m servings 266 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 29.8g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.
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  1. 110 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 t...

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, ...

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!

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 trie...

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 w...

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

Great recipe for my first time making risotto! I made a few adjustments as well. I used half and half and a little extra cheese instead of heavy cream, and vegetable broth instead of chicken. ...

Only four stars could be my fault. I misread the amount of pepper and put in 1/2 tspn...too much. The texture and flaver otherwise is excellent.