Asparagus and Parmesan Risotto

Risotto is a newly discovered favorite food of mine. I never really ate much of it growing up but now I make it all the time and you can add so many different flavors to make it as creative as you want! Right now at my farmers market asparagus is EVERYWHERE and its so cheap! I bought 3 of the skinny asparagus bunches this week so I opted for an asparagus risotto.

Asparagus and Parmesan Risotto

Asparagus and Parmesan Risotto


  • 1 pound of asparagus or as much as you want!
  • 4 tbsp butter
  • 3/4 cup chopped shallots - add more or less depending on your preference. I love shallots so I use a ton!
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 3 1/2 cups vegetable stock Note sometimes the amount of stock you need varies so it might be a little more or less than this... just taste your rice and see if it is still firm... if its still a bit crunchy then add some more stock, or wine... either way 🙂
  • 3/4 cup Parmesan cheese
  • salt and pepper to taste


  1. Cut your asparagus into 1 inch long pieces and blanch for a few minutes. Then remove the pieces and shock in an ice bath to retain their bright green color. In a large pot add the stock and bring to a simmer. In another pot melt the butter. Once melted, add the shallots and let them sweat for a few minutes. Then add the rice and coat with the butter. Next, add the wine and slowly stir. Once the wine has been absorbed you can start add the stock 1/2 cup at a time. Continue to stir as the rice might stick to the bottom of your pan. Continue to add the stock until your rice is cooked perfectly. Then add the asparagus pieces, Parmesan and salt and pepper. Gently mix all the ingredients together and serve while its hot!

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