Ingredients
1 cup Arborio rice
1 bunch fresh asparagus, trimmed and chopped (about 1½ cups)
4 cups vegetable or chicken broth, kept warm
1 small onion or 1 large shallot, finely chopped
2 tablespoons olive oil or unsalted butter
½ cup dry white wine (optional, or use lemon juice)
½ cup freshly grated Parmesan cheese
Zest of ½ lemon (optional)
Salt and freshly ground black pepper, to taste
Fresh herbs (like parsley or chives) for garnish
Instructions
Bring a pot of water to a boil. Blanch the asparagus pieces for 2–3 minutes, then transfer to an ice bath. Drain and set aside.
In a large pan over medium heat, warm olive oil or butter. Add chopped onion or shallot and sauté until translucent, about 3–4 minutes.
Stir in Arborio rice and toast for 1–2 minutes, until edges of the grains are translucent.
Add the wine (if using) and stir until mostly absorbed.
Begin adding warm broth one ladle at a time, stirring gently and allowing the liquid to absorb before adding more. Continue for about 18–20 minutes.
When rice is nearly done and creamy, stir in the cooked asparagus. Cook for 2–3 more minutes.
Remove from heat. Stir in Parmesan cheese, lemon zest (if using), and season with salt and pepper.
Serve immediately, garnished with herbs and extra Parmesan.
Notes
For vegan version: use olive oil and replace Parmesan with nutritional yeast or vegan cheese.
Make it citrusy by adding more lemon zest or a splash of lemon juice.
Stir frequently but gently to avoid breaking the rice grains.
Blanching asparagus separately keeps it green and tender.
Great with grilled chicken or shrimp on the side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1¼ cups)
- Calories: 365 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg