Asparagus Risotto Recipe
This Asparagus Risotto recipe is a delicious celebration of spring! It is vibrant, lemony, and creamy, made with fresh asparagus, lemon, leeks, and basil.
How to Make the Best Asparagus Risotto
Spring has arrived, and there’s no better way to celebrate than with this vibrant asparagus risotto. This Italian classic showcases tender asparagus in two ways—blended into a silky puree that gives the risotto its gorgeous green color and creamy texture, and as tender tips folded in at the end for beautiful presentation.
The secret to this recipe is blanching the asparagus middles and blending them with fresh basil to create a bright, flavorful sauce that gets stirred into the risotto at the very end. This technique preserves that stunning emerald color while infusing every bite with fresh, springtime flavor. A squeeze of lemon adds brightness that perfectly complements the earthy asparagus.
Topped with salty pecorino cheese, fragrant lemon zest, and a sprinkle of chili flakes for a subtle kick, this risotto is elegant enough for a dinner party yet simple enough for a weeknight meal. Serve it as a main course for vegetarians or as a sophisticated side dish alongside grilled chicken or fish.
Asparagus Risotto
This Asparagus Risotto recipe is a delicious celebration of spring! It is vibrant, lemony, and creamy, made with fresh asparagus, lemon, leeks, and basil.
Ingredients
Risotto Base
Asparagus Puree
Seasonings
Optional Garnish
Instructions
Prepare the Asparagus
- Bring a small pot of salted water to boil on the stove to blanch asparagus.
- Cut the fibrous ends off the asparagus and discard. Cut the pretty tips off (about 1½ inches) and set them aside. Cut the middles into 1-inch pieces.
- Set aside 1½ cups of the middles to blanch and blend into a creamy asparagus sauce. Add any remaining middles to the tips pile.
Make the Asparagus Puree
- In the small pot of boiling water, blanch the 1½ cups of asparagus middles until tender and vibrant, about 5 minutes.
- Drain and reserve 1 cup of the cooking liquid. Place both in the blender with 2 tablespoons olive oil and basil leaves.
- Blend until silky smooth. Set aside to add to the risotto at the end.
Cook the Risotto
- Thinly slice leeks into half-moons and rinse away any dirt. Heat 2 tablespoons olive oil in a pot or dutch oven over medium-low heat.
- Add leeks and garlic and sauté until softened and fragrant.
- Add arborio rice and stir to coat for one minute. Deglaze with white wine (if using) and cook off.
- Add 1 cup hot veggie broth, scraping up any browned bits. Bring to a gentle simmer over medium-low heat, stirring occasionally until rice absorbs all the broth.
- Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly each time, stirring often.
- When you add the last ½ cup of broth, add the fresh asparagus tips, letting them cook in the risotto for 3 minutes. At this point, rice should be creamy yet slightly al dente.
Finish and Serve
- Stir in blended asparagus puree, salt, pepper, and a squeeze of lemon juice. Adjust seasonings to taste.
- Heat gently over low heat to thicken if desired, but don't cook too long or you'll lose the vibrant color.
- Divide among bowls and garnish with pecorino cheese, lemon zest, and chili flakes.
Notes
- You can tell where the fibrous ends are by breaking an end off with your fingers—usually about an inch from the bottom.
- Alternatively, use an immersion blender for the asparagus puree.
- Pecorino will add more depth and flavor to the finished risotto.
- Take care not to overcook after adding the puree or you'll lose the vibrant green color.
