I am excited to share my version of Chicken Asparagus Risotto. I combined creamy Arborio rice with sautéed onion, garlic, and fresh asparagus, enhanced with a splash of white wine and a dusting of Parmesan. Every bite surprises me with its balanced flavors and a hint of lemon zest.

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I’m excited to share my take on Parmesan and Asparagus Risotto, a recipe that always brings a spark of creativity to my kitchen. I started with 1 1/2 cups of Arborio rice, finely chopped onion and 3 minced garlic cloves as a base packed with flavor.

Then I tossed in a bunch of asparagus cut into one inch pieces, making sure they retain a nice crunchy bite. I love how the warm chicken broth and a splash of dry white wine help the rice slowly absorb every bit of deliciousness, while the olive oil and unsalted butter bring everything together.

Stirring in 1/2 cup grated Parmesan cheese towards the end gives it that irresistible creamy finish that reminds me of my favorite risotto recipes and side dishes. Sometimes i even add a little lemon zest to brighten up the dish.

It’s a recipe that bridges the gap between traditional asparagus risotto variations and modern twists, perfect for any day you want to feel a little fancy.

Why I Like this Recipe

1. I really like this recipe cause it makes my kitchen smell amazing while the onions and garlic sauté and fill the whole place with a comforting aroma.
2. I love how the Arborio rice turns all creamy and tender as you stir in the broth bit by bit, making it almost like a warm hug in a bowl.
3. I appreciate the kick of flavor from the white wine and Parmesan cheese, which give the dish a tangy richness that makes me feel like I’m treatin myself to something special.
4. I enjoy how the asparagus adds a cool crunch and a fresh, bright taste that cuts through the creaminess, making every bite interesting and totally satisfying.

Ingredients

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Arborio rice is the backbone, providing creamy texture and hearty energy for your dish.
Asparagus offers plenty of fiber and vitamins, making it super healthy and crisp.
Onion works as a flavor base, adding a sweet and mellow aroma when cooked.
Garlic, though small, brings a punch of flavor and helps boost your immune system.
White wine gives a tangy acidity that brightens up the creamy consistency nicely.
Parmesan cheese adds protein and a savory, salty finish to every bite.

Ingredient Quantities

1 1/2 cups Arborio rice

1 medium onion, finely chopped

3 cloves of garlic, minced

1 bunch asparagus, trimmed and cut into about 1 inch pieces

4 cups chicken or vegetable broth, kept warm

1 cup dry white wine

3 tablespoons olive oil

2 tablespoons unsalted butter

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Optional: zest of one lemon

How to Make this

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1. Warm the chicken or veggie broth in a pot over low heat so its ready to use.

2. In a large pan, heat the olive oil and butter over medium heat.

3. Add the chopped onion to the pan and sauté until they turn soft and a little translucent, then add the minced garlic.

4. Stir in the Arborio rice and let it toast for about 2 minutes until it’s a bit shiny and well coated with the oil and butter.

5. Pour in the white wine and stir constantly until most of the liquid is absorbed.

6. Begin adding the warm broth one ladle at a time, stirring a lot after each addition until the liquid is mostly absorbed before adding more.

7. Once all the broth is partially cooked in (about halfway through the process), toss in the asparagus pieces.

8. Keep stirring and adding broth until the rice is creamy and just al dente (this should take around 18-20 minutes).

9. Remove the pan from the heat, then mix in the grated Parmesan cheese and if you like, the lemon zest, and season with salt and pepper to taste.

10. Allow the risotto to rest for a minute then serve immediately while its hot and creamy.

Equipment Needed

1. Medium pot to warm the chicken or veggie broth
2. Large pan for sautéing the onions and toasting the Arborio rice
3. Wooden spoon for constant stirring
4. Ladle to add the warm broth gradually
5. Knife and cutting board for chopping the onion, mincing garlic, and cutting the asparagus
6. Measuring cups/spoons for accurate measurement of the wine and other ingredients
7. Cheese grater to grate the Parmesan cheese
8. Optional: Citrus zester to get the lemon zest if using

FAQ

How long does it take to cook this risotto?

It usually takes about 30 to 40 minutes, including prep time and stirring so the rice gets that nice creamy texture

Can i substitute vegetable broth for chicken broth?

Yes, you can totally use vegetable broth if you prefer a meat free version its a common swap and works great

Do i need to stir constantly?

You should stir often especially when adding the broth, it helps the rice release its starch and keeps it from sticking to the pan

Can i prep ingredients ahead of time?

Sure you can chop the onion, garlic and asparagus ahead of time but try not to warm up your broth too early so you maintain its flavor

What does the lemon zest do?

The lemon zest adds a bright little zing at the end, but if you're not into citrus flavors, you can simply leave it out

Parmesan And Asparagus Risotto Recipe Substitutions and Variations

If you can’t find Arborio rice, try using Carnaroli or another short grain rice. Just keep in mind that the cooking time may vary a bit.
If you don’t have chicken or vegetable broth, mix up some water with a bouillon cube and a pinch of salt. It works pretty well when you’re in a pinch.
Not a fan of white wine? No worries, you can simply add a little extra broth and a splash of white vinegar as a substitute.
If you’re out of unsalted butter, you can swap in an equal amount of margarine or even extra olive oil. It might change the flavor a smidge.
Don’t have Parmesan cheese? Try Pecorino Romano instead for a slightly sharper taste, which still goes great in the dish.

Pro Tips

1. When you add the warm broth slowly try to stir as often as you can because it helps the rice get that creamy texture which is sooo important
2. Toast the Arborio rice in the oil and butter until it looks shiny, it really locks in the flavor and you wont regret that extra step
3. Don’t add the asparagus too early – put em in halfway so they stay crunchy and fresh instead of turning mushy
4. Once off the heat, mix in the Parmesan right away and if you get feeling for it, toss in lemon zest for that extra zing that makes it stand out

Parmesan And Asparagus Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Medium pot to warm the chicken or veggie broth
2. Large pan for sautéing the onions and toasting the Arborio rice
3. Wooden spoon for constant stirring
4. Ladle to add the warm broth gradually
5. Knife and cutting board for chopping the onion, mincing garlic, and cutting the asparagus
6. Measuring cups/spoons for accurate measurement of the wine and other ingredients
7. Cheese grater to grate the Parmesan cheese
8. Optional: Citrus zester to get the lemon zest if using

Ingredients

1 1/2 cups Arborio rice
1 medium onion, finely chopped
3 cloves of garlic, minced
1 bunch asparagus, trimmed and cut into about 1 inch pieces
4 cups chicken or vegetable broth, kept warm
1 cup dry white wine
3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Optional: zest of one lemon

Directions

Warm the chicken or veggie broth in a pot over low heat so its ready to use.
In a large pan, heat the olive oil and butter over medium heat.
Add the chopped onion to the pan and sauté until they turn soft and a little translucent, then add the minced garlic.
Stir in the Arborio rice and let it toast for about 2 minutes until it's a bit shiny and well coated with the oil and butter.
Pour in the white wine and stir constantly until most of the liquid is absorbed.
Begin adding the warm broth one ladle at a time, stirring a lot after each addition until the liquid is mostly absorbed before adding more.
Once all the broth is partially cooked in (about halfway through the process), toss in the asparagus pieces.
Keep stirring and adding broth until the rice is creamy and just al dente (this should take around 18-20 minutes).
Remove the pan from the heat, then mix in the grated Parmesan cheese and if you like, the lemon zest, and season with salt and pepper to taste.
Allow the risotto to rest for a minute then serve immediately while its hot and creamy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.