Springtime Asparagus Risotto

Springtime Asparagus Risotto

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"The cooking method for this risotto is not traditional, but even without constant stirring the result is excellent. The flavors of grated cheeses vary. Start with 1/3 cup, and then add more if desired. Serve risotto in 1-cup portions as a side dish or larger portions as a main dish. A pinot grigio or sauvignon blanc wine would make a lovely accompaniment."
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30 m servings 339 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 749 mg
  • 30%

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.


  • Prep

  • Ready In

  1. Wash asparagus and break off the tough ends. Cut spears into 1-inch pieces; set aside.
  2. In a 6-quart pot, melt butter with olive oil. Add onion, garlic and rice. Over medium-high heat, cook and stir 3-4 minutes; do not brown. Add cooking wine and broth. Increase heat to high and bring to a boil. Immediately reduce heat to low, cover and cook 10 minutes. No need to stir.
  3. Add asparagus and continue to cook and stir, uncovered, about 3 minutes. Taste rice to ensure it does not overcook. Rice should be al dente and rather soupy. Stir in cheese, lemon peel and marjoram. Remove from heat and serve immediately. Sprinkle with additional cheese, if desired.


  • Traditional risotto is very creamy and the rice is firm to the bite. The rice will continue to absorb liquid as it sits.
  • Use 2 cups fresh peas, or frozen peas (thawed), in place of asparagus.
  • Add 1/2 cup diced ham or prosciutto along with the cheese, lemon and herb.
  • Recipe may be halved; use a 4-quart saucepan.


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I found it lacking in flavor other than lemon

I added a 1/2 teaspoon of salt and 4 or 5 mushrooms. It was delicious

The easiest risotto I've ever made. And very tasty. I usually use recipes as a starting point, though, In this one I substituted a cheap but drinkable Sauvignon Blanc for the cooking wine and s...

Good flavor but cooking time was a little off, I had to extend the time because my rice was "crunchy" after the given cooking time.

Next time I make this I will cut the vinegar to 1/2 cup and add1/2 more broth. It was easy, and done in the allotted time.