Creamy Risotto with Asparagus

Here is an easy way to make dinner...like Italians do:

Creamy and mouthwatering risotto with asparagus

Italian risotto makes the perfect one-dish entrée that is fancy and elegant enough for a special occasion, but also easy and quick enough to make any weeknight dinner special.

My risotto today is made with fresh - and seasonal! - asparagus pan roasted and then blended in a creamy sauce that makes this risotto extra smooth and flavorful. Top with freshly grated parmesan cheese and black pepper for a simply sinful dish. 

Take a look! 

Wouldn’t you like to take this bite?!? 

I feel that a lot of people might be intimidated by making risotto. I've heard it before: It's complicated and so time-consuming! 

But really, it's not that complicated and it won't take more than 30 minutes of your time. 

Check out my recipe below and you'll see that this risotto only requires one pan to cook it (cleaning at the end is a breeze!), a few delicious ingredients, and about half an hour!

Ok. Ok. There's a bit of stirring required. So make sure to turn on some music, pour yourself a glass of wine if you’d like (why not?!?), have your camera ready (you will want to immortalize your dinner creation), and watch the cooking magic happen!

VIDEO RECIPE: Risotto with Asparagus

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Other Italian Recipe you might like:

Pasta with Creamy Roasted Butternut Squash Sauce

Italian Bruschetta with Burrata Cheese

Spaghetti all'Amatriciana

Traditional Risotto with Calamari (Squid) 

Spaghetti all Puttanesca

Step-by-step Authentic Seafood Risotto

Authentic Italian Pasta with Calamari (Squid) Sauce

Risotto with Shrimp and Asparagus 

Traditional Frittata di Spaghetti

Easy-to-make Seafood Paella

Risotto with Smoked Salmon and Zucchini

Pollo alla Pizzaiola

Buon Appetito!

PRINTABLE RECIPE CARD: Creamy Risotto with Asparagus

Creamy Risotto with Asparagus

Yield: 4

Author: Manuela Mazzocco

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Here is an easy way to make dinner... as Italians do! With this creamy and mouthwatering risotto with asparagus.

Ingredients

• 1 1/2 cups (320 gr) Arborio or Carnaroli rice
• 12 oz (340 gr) fresh asparagus
• 1/2 onion, chopped
• about 5 cups vegetable broth (or chicken or water)
• 2 tablespoons olive oil
• 2 tablespoons butter
• freshly grated Parmesan cheese, to taste
• salt and pepper to taste

Instructions

1. Wash and snap the bottom part of the asparagus with your hands, as close to the bottom as you can. Cut the tip of the asparagus, and slice the rest diagonally in smaller pieces.
2. In a large enough pan, sauté the chopped onion with two tablespoons of olive oil. Cook for 2 minutes. Add the asparagus and cook over medium high until the asparagus are browned and tender. Salt and pepper to taste.
3. Remove some of the asparagus tips, and set aside for later. Puree' the rest of the asparagus with a quarter cup of broth or water.
4. In the same pan, add the rice and toast over medium heat for about 2 minutes stirring constantly. Add 1/2 cup of broth and cook the risotto by stirring every few minutes and adding more broth of water when it's all absorbed.
5. After about 15 minutes add the pureed asparagus to the pan. Mix and finish cooking. It should take between 18 to 20 minutes total for the rice to fully cook.
6. When ready, add the butter and half a cup of Parmesan cheese. Cover the pan and let the risotto sit for 2 or 3 minutes. Serve with the asparagus tips, more parmesan cheese, and pepper. Buon Appetito!

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