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This Asparagus Risotto with Pecorino Romano is the kind of dish that makes you feel like a restaurant chef in your own kitchen. It’s creamy, comforting, and full of spring flavor, but still feels elegant enough to serve as the main course.
You can plate it alongside chicken or pork, or keep things simple and let the risotto shine on its own.
A Risotto Recipe Worth Mastering
I’ve made risotto more times than I can count, and each time I’m reminded of why it’s such a rewarding dish. There’s something about slowly adding warm broth and coaxing the starch from the rice that feels both meditative and satisfying.
Add a seasonal veggie like asparagus and a punchy cheese like Pecorino Romano, and you’ve got a winning combination.
This is the risotto recipe I reach for every spring when asparagus starts filling up my CSA box. It never disappoints. And yes, it makes fantastic leftovers too (if there are any!).
What Makes This Asparagus Risotto So Good?
After testing this recipe several different ways, here’s why it works so well:
- Asparagus two ways. A portion is blended into the broth for a subtle, infused flavor, and the rest is stirred in at the end for that perfect tender-crisp bite.
- Pecorino Romano. A little funkier than Parmesan, this cheese gives the dish a salty, savory depth that cuts through the cream beautifully.
- Creamy without being heavy. The combination of starchy Arborio rice and just a touch of cream delivers that signature silky texture.
Ingredients That Make a Difference
A few standout ingredients are what elevate this risotto and make it feel restaurant-worthy.
- Arborio rice: The only kind of rice I’ll use for risotto. It’s starchy enough to create that creamy consistency without needing a roux or thickeners.
- Thin asparagus: Fresher, sweeter, and much more pleasant to eat than thick woody stalks.
- Pecorino Romano: Use a fine microplane if you want it to melt in beautifully. Parmesan works too, but I prefer the added punch from pecorino.
- Dry white wine: Use something you’d actually drink. A crisp Sauvignon Blanc or Pinot Grigio works great.
Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.
How to Make Asparagus Risotto
Always refer to the recipe card below, but here’s a quick summary of the process:
- Infuse the broth. Blend a portion of the asparagus with the chicken stock and simmer on low heat. This gives you flavor in every spoonful.
- Sauté the aromatics. Onion and garlic create the flavorful base.
- Toast the rice. Don’t skip this step. It helps lock in texture and develop a slight nuttiness.
- Stir and simmer. Slowly add broth, one ladle at a time, stirring constantly. Yes, it takes 30 minutes, and yes, it’s worth it.
- Finish with cheese, cream, and asparagus. Once the rice is tender and creamy, stir in the remaining ingredients and let it rest for a few minutes before serving.
Learn From Me: Recipe Tips
I’ve made enough risotto over the years to know what works (and what doesn’t). Here are my best tips:
- Use warm broth. Adding cold broth to your risotto can mess with the cooking process. Keep it simmering in a saucepan nearby.
- Don’t overcook the asparagus. If you like a little snap (and I do), add it right at the end and let the residual heat soften it.
- Let it rest. Once everything’s stirred in, give the risotto a few minutes to settle. It thickens slightly and the flavors mellow.
Variations to Try
Feel free to tweak this dish based on what you have on hand:
- Add protein. Top with seared scallops, grilled chicken, or even poached eggs.
- Make it vegetarian. Swap the chicken stock for a good-quality veggie broth.
- Switch the cheese. Parmesan, Asiago, or even a touch of goat cheese all work well.
Storage and Reheating
Risotto is best eaten right after cooking, but leftovers still taste great.
- To store: Let it cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
- To reheat: Add a splash of broth, milk, or cream and warm over low heat on the stove. Stir often until creamy and hot.
- To freeze: I don’t recommend freezing risotto—it changes the texture too much.
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Ingredients
- 4 cups fresh asparagus spears ends trimmed, cut into 1 inch pieces, divided
- 4 cups chicken stock divided
- 1 tablespoon butter
- 1 large yellow onion finely chopped, approximately 2 cups
- 2 cloves garlic minced
- 2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 4 ounces pecorino Romano cheese microplaned or grated fine, can substitute with parmesan
- 1/2 cup heavy whipping cream
- 1 teaspoon kosher salt to taste
- 1/2 teaspoon freshly ground pepper to taste
Instructions
- In a blender, combine 1/4 of the 4 cups fresh asparagus spears (reserve the remaining 3/4 of the asparagus pieces for later) and the 4 cups chicken stock; process until smooth. This will infuse that wonderful asparagus flavor into your risotto. Pour the mixture into a medium saucepan simmer over low heat.
- While the asparagus broth is kept warm, sauté the 1 large yellow onion and 2 cloves garlic in 1 tablespoon butter over medium high heat in a medium sized heavy bottom stockpot or Dutch oven, until lightly brown, 5-6 minutes.
- Add the 2 cups uncooked Arborio rice and stir for 1 minute. You want the rice to get slightly browned.
- Add the 1/2 cup dry white wine and stir until liquid is absorbed, approximately 2 minutes.
- Add 1/2 cup of the asparagus stock mixture and continue stirring until liquid is absorbed. Continue to add more stock mixture, 1/2 cup at a time, stirring until liquid is absorbed, until all the liquid has been added to rice. It should take approximately 30 minutes.
- Turn off the heat. Add the remaining asparagus pieces, 4 ounces pecorino Romano cheese, 1/2 cup heavy whipping cream, and 1 teaspoon kosher salt and 1/2 teaspoon freshly ground pepper to taste. Stir to combine and allow to rest.
- Top with additional grated cheese, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you cook the asparagus at all beforehand?
Not for this recipe.
Can I use milk instead of heavy whipping cream?
Yes, or you can do like three tablespoons milk plus one tablespoon butter to add that extra creaminess.
What can I substitute for the 1/3 cup of white wine ?
Chicken broth
Question, Isee that you put one half of the asparagus into the blender with the chicken stock, but do you Sautee the other half of the asparagus, or do you add it into the risotto uncooked?
You add the remaining asparagus in step 6
Do you cook the asparagus before blending? And no cooking before adding the rest at the end?
Just saw this in the Watertown MA Farmer’s Market newsletter and am putting in into the meal plan for tomorrow night!!! Can’t wait to try this. Already have all ingredients handy.
i know how to make risotto but i decided to make this one following this recipe. The part of blending the asparragus with the chicken stock is a game changer!!!.. when my wife saw me blending it , she said “what are you doing ? is going to get slimmy” and i said…let’s see. it came out delicious. Now, i had to use way more stock than what the recipe called for. But in a nutshell good recipe
This was soooo amazing!
So delicious. I actually loved your idea of serving it with prawns.
Oh, my, this looks amazing!! I love asparagus, especially in pastas or rice! This looks so cheesy & tasty!
can this risotto be made ahead and reheated and can you add chicken or should you have chicken on the side
Hi Darlene, It can definitely be made ahead of time with or without the chicken. To reheat, I would add to a pot and maybe add a bit more liquid to bring it back to life? Enjoy! Krissy