Best 11 Springtime Asparagus Risotto Recipes

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As the season of renewal approaches, it's time to embrace the vibrant flavors of spring with a delectable dish that showcases the beauty of nature's bounty. Among the many culinary delights that this season brings, springtime asparagus risotto stands out as a symphony of flavors and textures. In this comprehensive guide, we will embark on a culinary journey, exploring the art of crafting the perfect springtime asparagus risotto. From selecting the freshest ingredients to mastering the techniques of risotto-making, we will provide you with the knowledge and inspiration to create a dish that will tantalize your taste buds and transport you to a world of culinary bliss.

Let's cook with our recipes!

JENNY'S SPRING ASPARAGUS RISOTTO



Jenny's Spring Asparagus Risotto image

This risotto recipe is made to perfection in the Thermomix Machine. No standing and stirring and adding stock. This machine does it all for you while you walk away and prepare the rest of your meal. Delicious, nutritious, authentic and economical.

Provided by Jenny Wijesinghe

Categories     Main

Time 40m

Number Of Ingredients 11

100 g Parmesan cheese (, cubed (to finish))
20 g olive oil
30 g onion (, halved)
200 g asparagus (, stems cut in ½ inch pieces, cut the tips about 1 inch long)
80 g fennel bulb (, thinly sliced (optional))
30 g shelled and skinned broad beans ((optional))
250 g Arborio or Carnaroli rice
100-150 g white wine ((or 2 tablespoons lemon juice and 6 tablespoons water for 120g ))
600 g organic vegetable stock
30 g butter (, to finish)
Salt and freshly ground pepper to taste

Steps:

  • Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve
  • Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6
  • Add 20g of olive oil; saute 5 minutes at 100°C on speed 3
  • Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1
  • Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1
  • Scale in stock; cook 12 minutes at 100°C on reverse speed 1
  • Taste rice for texture; add 1 or 2 min if rice is too al dente
  • Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1
  • Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1
  • Adjust seasoning and serve immediately

SPRING ASPARAGUS RISOTTO



Spring Asparagus Risotto image

Creamy asparagus risotto, cooked with fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect Spring meatless main dish or wonderful topped with grilled shrimp or scallops.

Provided by Gina

Categories     Dinner

Time 40m

Number Of Ingredients 11

4 1/2 cups low-sodium chicken or vegetable broth
2 tsp olive oil
1/3 cup shallots (chopped)
1 cup arborio rice
2 oz dry white wine
3/4 lb thin asparagus spears (tough ends trimmed, cut 2-inches long)
1-2 tsp fresh lemon juice
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano (plus more for serving)
salt and fresh cracked pepper (to taste)
1 tsp grated lemon zest for garnish

Steps:

  • In a large saucepan, heat broth over medium-high heat.
  • When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
  • In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.
  • Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.
  • Add the wine and stir until it is absorbed.
  • Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.
  • Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
  • Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.
  • When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.
  • Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.

Nutrition Facts : ServingSize 1 generous cup as a main, Calories 255 kcal, Carbohydrate 43 g, Protein 9 g, Fat 4 g, SaturatedFat 1.5 g, Cholesterol 5 mg, Sodium 630 mg, Fiber 2 g

SPRING RISOTTO



Spring Risotto image

Provided by Patrick and Gina Neely : Food Network

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon olive oil
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 cups arborio rice
3/4 cups dry white wine
6 cups chicken broth, heated
1 pound asparagus, trimmed and cut into 1-inch pieces, blanched
1 cup frozen peas, thawed
1/4 cup finely grated Parmesan cheese

Steps:

  • Add 1 tablespoon butter and olive oil to a large saute pan over medium-high heat. Once butter foams add the onion and saute until tender and soft, about 6 minutes.
  • Season the onion with salt and pepper. Add the rice and cook while stirring, until you can hear the rice crackle softly, and it becomes translucent around the edges. Add the wine and cook, while stirring, until the wine is almost dry and absorbed.
  • Once wine has been absorbed, add 1 cup hot broth at a time, stirring until almost all the liquid is absorbed, and then adding more. Cook until the rice is tender, about 25 to 30 minutes.
  • Stir in the blanched asparagus and peas. Cook until the peas are very bright green and the asparagus is warmed through. Remove from heat and add the remaining 1tablespoon butter and the finely grated Parmesan.

SPRING GREEN RISOTTO



Spring Green Risotto image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Steps:

  • Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  • Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

RISOTTO WITH ASPARAGUS



Risotto With Asparagus image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

Steps:

  • Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
  • In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
  • Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
  • Stir in the cheese, correct seasoning, sprinkle with chives and serve.

Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS-AND-LEMON RISOTTO



Asparagus-and-Lemon Risotto image

Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 12

6 cups vegetable stock, preferably homemade
1/4 cup olive oil
1 small onion, finely chopped
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine
1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
1 cup thawed frozen peas
1 teaspoon grated lemon zest, plus more for garnish
2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a simmer in a medium saucepan.
  • Heat 2 tablespoons oil over medium heat in another saucepan. Cook onion, stirring frequently, until soft, 6 to 7 minutes. Add rice, cook, stirring, until edges are translucent, 2 to 3 minutes. Add wine; cook, stirring, just until evaporated.
  • Add 1/2 cup hot stock; cook, stirring, until almost absorbed. Continue adding 1/2 cup stock in this manner until liquid is creamy and rice is al dente, about 20 minutes total (you may not need to add all the stock). Add asparagus with the last addition of stock, and the peas about 1 minute before risotto is done.
  • Remove from heat; stir in lemon zest and juice, parsley, cheese, and remaining 2 tablespoons oil. Season with salt and pepper. Serve immediately with additional cheese and lemon zest.

SPRING RISOTTO



Spring Risotto image

Provided by Amanda Hesser

Categories     weekday, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

Sea salt
3/4 pound asparagus, trimmed
1/4 cup each sliced chives, packed tarragon leaves and packed flat-leaf parsley leaves
Coarsely ground black pepper
1/4 cup extra virgin olive oil
5 cups chicken broth
1 clove garlic, peeled
1 cup arborio rice
1/3 cup white wine
2 tablespoons butter
1 cup freshly grated Parmesan cheese

Steps:

  • Fill a large pot with water and season generously with salt. Bring to a boil. Add asparagus and cook for 90 seconds. Plunge asparagus into ice water to stop the cooking. Dry well and cut into 1/2-inch pieces.
  • Put chives, tarragon leaves and parsley into a food processor. Add a pinch of salt and pepper. With machine on, add oil through feed tube. Purée until a coarse paste forms.
  • Bring chicken broth to a simmer and add garlic. Place a medium-size saucepan over medium heat. Add enough oil to film the base. Add rice and stir to coat. Continue stirring until lightly toasted, then pour in wine and cook until it is absorbed.
  • Begin ladling in broth 1/2 cup at a time, stirring until each addition is absorbed. Cook until rice is al dente, but quite loose. Discard garlic. Remove from heat, and stir in herb oil, then butter and asparagus. Spoon onto plates and shower with cheese.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 18 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 1196 milligrams, Sugar 7 grams, TransFat 0 grams

ASPARAGUS RISOTTO



Asparagus risotto image

Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 35m

Number Of Ingredients 8

1 bunch asparagus (about 200g)
800ml vegetable stock
1 tbsp olive oil
25g butter
1 small onion , finely chopped
175g risotto rice
100ml white wine or vermouth (optional)
25g parmesan or vegetarian alternative, finely grated

Steps:

  • Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
  • Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
  • Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
  • Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium

RISOTTO WITH LEMON AND SPRING VEGETABLES



Risotto with Lemon and Spring Vegetables image

This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound fresh asparagus, trimmed
5 cups chicken stock
6 tablespoons butter, divided
1 pound fresh baby spinach, thinly sliced
1 teaspoon salt
1 medium leek (white portion only), finely sliced
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup dry white wine or chicken stock
2 tablespoons lemon juice
3/4 cup cubed fully cooked ham
1 tablespoon grated lemon zest
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

SPRING RISOTTO



Spring Risotto image

With asparagus, peas, and fiddlehead ferns, plus pesto mixed in at the last minute, this whole dish becomes perfumed with basil and a vernal green.

Provided by Elisabeth Prueitt

Categories     Spring     Rice     Risotto     Asparagus     Pea     Sugar Snap Pea     Parmesan     White Wine     Stock     Wheat/Gluten-Free     Dinner

Yield 4-6 servings

Number Of Ingredients 14

1 bunch asparagus, woody ends trimmed, cut into 2-inch/5cm lengths
8 oz/230g English peas, shelled
8 oz/230g sugar snap peas, stems and strings removed
6 oz/170g fiddlehead ferns (optional)
1 Tbsp olive oil
2 cloves garlic, minced
1/2 yellow onion, minced
2 cups/400g arborio or carnaroli rice
1 cup/240ml dry white wine
1 cup/240ml plus 1 qt/960ml chicken stock (homemade or store-bought), hot
2 tsp sea salt, plus more
Ground black pepper
1/2 cup/50g grated Parmesan cheese
1/3 cup/85g store-bought basil pesto

Steps:

  • Bring a large pot of generously salted water to a boil. Prepare a bowl of ice water. Add the asparagus to the pot and blanch, just until bright green, about 1 minute. Using a slotted spoon, transfer to the ice water to stop the cooking, about 30 seconds. Transfer the asparagus to a colander to drain. Repeat with the English peas, sugar snap peas, and fiddleheads.
  • Heat the oil in a large sauté pan over medium heat. Add the garlic and onion and sauté just until translucent, about 30 seconds. Add the rice and stir until opaque, about 1 minute.
  • Stir the wine into the rice, bring to a simmer, and cook, stirring periodically, until the rice absorbs the wine, about 5 minutes. Stir in 1 cup/240ml stock and 2 teaspoons salt, return to a simmer, and let cook until the liquid has been absorbed. Spread the rice mixture on a baking sheet and set aside until you are ready to finish the dish, or skip this step and keep cooking, continuing with adding the hot stock.
  • About 15 minutes before you're ready to serve, return the rice mixture to the sauté pan and cook over medium heat. Stir 1 cup/240ml of the hot stock into the rice mixture and cook until the moisture has been nearly absorbed. Season with salt and pepper. Repeat for the remaining 3 cups/720ml of stock, adding 1 cup/240ml at a time. When you still see liquid pooling here and there in the pan, remove from the heat and stir in the blanched vegetables and the Parmesan. Quickly stir in the pesto and serve.
  • Store risotto, covered, in the refrigerator for up to 2 days.
  • Do Ahead
  • To prepare the risotto ahead of time, cook the vegetables and the rice up until you add the wine and 1 cup/240ml of stock. Once the rice has absorbed the liquid, spread the rice and onion mixture on a baking sheet to hold until you're ready to finish cooking. Just before dinner, return the rice to the pot and resume cooking until done.

SPRING ORZO RISOTTO



Spring Orzo Risotto image

I thought I had Arborio rice but I obviously did not. Orzo pasta makes a delightful risotto with help from spring veggies like asparagus and peas. For service, garnish with some freshly grated Grana Padano cheese and chopped parsley.

Provided by Jonathan Charbz

Categories     Risotto

Time 1h

Yield 6

Number Of Ingredients 17

2 ½ cups vegetarian chicken-flavored broth
2 cups low-sodium vegetable broth
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
½ medium yellow onion, diced
¾ teaspoon red pepper flakes
sea salt and cracked black pepper to taste
1 medium zucchini, halved lengthwise and sliced
2 cups uncooked orzo pasta
¼ cup dry white wine
1 hard cheese rind
½ teaspoon sea salt
1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 cup frozen peas
½ cup finely grated Grana Padano cheese
½ cup chopped fresh parsley
1 medium lemon, zested and juiced

Steps:

  • Pour vegetarian chicken broth and vegetable broth into a medium saucepan over over medium heat; bring to a boil. Reduce heat to simmer and cover until needed.
  • Melt butter and oil together in a 12-inch skillet over medium heat. Add onion, pepper flakes, and a pinch of sea salt and pepper. Cook and stir for about 4 minutes before adding the zucchini and another pinch of sea salt. Stir and continue to cook for about 3 minutes. Next, stir in the dry orzo pasta and continue to cook, stirring often, for 5 minutes.
  • Pour in wine, stirring as it bubbles until the rapid bubbling stops. Pour in hot broth and bring to a boil. Reduce heat slightly and add cheese rind and 1/2 teaspoon sea salt. Cook and stir until a good portion of the liquid has been soaked up by the orzo, about 10 minutes. Stir in asparagus and frozen peas and continue to simmer until nearly all of the liquid is gone and orzo is fully cooked, about 5 minutes. Remove from the heat.
  • Stir in Grana Padano cheese, parsley, lemon zest and juice, and desired amount of cracked pepper. Remove and discard cheese rind. Taste and adjust salt and pepper as desired.

Nutrition Facts : Calories 408.7 calories, Carbohydrate 63 g, Cholesterol 21.2 mg, Fat 11 g, Fiber 6.3 g, Protein 15.8 g, SaturatedFat 5.3 g, Sodium 504.5 mg, Sugar 7 g

Tips:

  • Choose the right asparagus. Look for spears that are firm and have tight, closed tips. Avoid spears that are limp or have woody ends.
  • Prepare the asparagus properly. Trim the tough ends of the asparagus spears and peel the bottom inch or two of the spears if desired. Cut the spears into 1-inch pieces.
  • Use a good quality risotto rice. Arborio rice is a classic choice for risotto, but you can also use Carnaroli or Vialone Nano rice.
  • Toast the rice before adding the liquid. This helps to develop the flavor of the rice and prevent it from becoming mushy.
  • Add the liquid to the rice gradually. This helps the rice to absorb the liquid evenly and prevents it from becoming sticky.
  • Stir the risotto constantly. This helps to prevent the rice from sticking to the bottom of the pan and burning.
  • Cook the risotto until it is al dente. The rice should be tender but still have a slight bite to it.
  • Add the asparagus and Parmesan cheese at the end of cooking. This will help to preserve the asparagus's flavor and prevent the cheese from becoming grainy.

Conclusion:

Asparagus risotto is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is a great way to use fresh asparagus in season. With a few simple tips, you can make a perfect asparagus risotto at home.

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