25+ Delicious and Nutritious Italian Asparagus Risotto Recipes You’ll Love

Asparagus, with its tender texture and distinct flavor, is a true symbol of spring.

When combined with the creamy goodness of risotto, it creates a dish that is both luxurious and comforting.

Italian cuisine, known for its emphasis on fresh, seasonal ingredients, has perfected the art of making risotto.

Whether you’re preparing a classic Italian asparagus risotto or exploring creative variations, this versatile dish can be adapted to suit any taste.

From simple, minimalist recipes to those with a rich depth of flavors, the possibilities are endless.

In this collection, we’ve compiled 25+ Italian Asparagus Risotto recipes that will inspire you to bring the taste of Italy right into your kitchen.

Whether you’re hosting a special dinner or simply craving a hearty meal, these recipes will become staples in your cooking repertoire.

25+ Delicious and Nutritious Italian Asparagus Risotto Recipes You’ll Love

Italian Asparagus Risotto is more than just a meal – it’s an experience.

The simplicity of the ingredients and the technique behind crafting the perfect risotto allow you to celebrate the flavors of spring with every bite.

Whether you’re a seasoned risotto maker or a beginner in the kitchen, these 25+ recipes provide endless options to explore and enjoy.

From light and refreshing dishes to those with savory depth, the versatility of asparagus paired with creamy risotto will undoubtedly satisfy any craving.

So, gather your ingredients, embrace the art of cooking risotto, and let the magic of Italian flavors transform your meals. Buon appetito!

Creamy Parmesan Asparagus Risotto

This creamy Parmesan asparagus risotto combines the earthy flavor of fresh asparagus with the richness of Parmesan cheese. It’s an Italian classic, with the perfect balance of creamy, savory, and slightly nutty flavors, making it an ideal dish for a cozy dinner or a festive gathering.

Ingredients:

• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon zest (optional)

Instructions:

1. In a saucepan, heat the broth over medium heat. Keep warm.
2. In a large pan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the rice and stir to coat with the oil and butter. Cook for about 2 minutes until the rice is lightly toasted.
4. Pour in the wine (if using) and stir until it’s mostly absorbed.
5. Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
6. In the last 5 minutes of cooking, stir in the asparagus pieces, allowing them to soften.
7. Once the rice is cooked, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. For an extra touch, add some fresh lemon zest and serve.

This creamy Parmesan asparagus risotto is a true delight for the senses. The delicate flavors of asparagus and the richness of Parmesan blend together to create a comforting, satisfying dish. The slow cooking method ensures that each bite is filled with creamy goodness, while the freshness of the asparagus adds a perfect balance. Whether served as a side dish or a main course, this recipe will surely become a favorite in your Italian repertoire.

Lemon and Herb Asparagus Risotto

Lemon and Herb Asparagus Risotto is a light and refreshing twist on the classic Italian dish. The bright flavors of lemon and a mix of fresh herbs elevate the natural sweetness of the asparagus, making this risotto an elegant yet simple choice for a spring or summer meal.

Ingredients:

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 3 cups vegetable broth
• 1/2 cup dry white wine
• 1 small shallot, finely chopped
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a saucepan over medium heat. Keep it warm.
2. In a large pan, heat olive oil over medium heat and sauté the shallot until soft and translucent, about 3 minutes.
3. Add the rice to the pan and stir for 2 minutes to lightly toast the rice.
4. Pour in the white wine and cook, stirring constantly, until it is mostly absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. After 10 minutes of cooking, add the asparagus pieces and continue stirring and adding broth until the rice is tender and creamy, about 18 minutes.
7. Once the rice is fully cooked, stir in the lemon zest, lemon juice, fresh parsley, and basil. Season with salt and pepper to taste.
8. Serve hot, garnished with extra herbs if desired.

Lemon and Herb Asparagus Risotto is an invigorating variation of the traditional risotto. The fresh herbs and bright lemon flavor infuse the dish with a delightful zestiness that complements the sweetness of the asparagus. This risotto is perfect for a light dinner or as a side dish for grilled meats. Its simplicity and freshness make it a great dish for the warmer months, offering a perfect balance between creamy comfort and vibrant flavors.

Asparagus and Pea Risotto with Ricotta

This Asparagus and Pea Risotto with Ricotta is a creamy, hearty dish that combines the rich flavors of asparagus and peas with the creamy texture of fresh ricotta. The addition of ricotta provides a smooth, indulgent finish, making this risotto a satisfying meal for any occasion.

Ingredients:

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 3 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1 small onion, chopped
• 1/2 cup frozen peas, thawed
• 2 tablespoons olive oil
• 1/2 cup fresh ricotta cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan over low heat to keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the Arborio rice and stir for about 2 minutes, allowing it to lightly toast.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the warm broth one ladle at a time, stirring constantly and letting the liquid absorb before adding more.
6. After 10 minutes of cooking, stir in the asparagus and peas. Continue to add broth and stir until the rice is tender and creamy, about 18 minutes.
7. Once the rice is fully cooked, remove from heat and stir in the ricotta and Parmesan cheese. Season with salt and pepper.
8. Serve immediately, topped with extra Parmesan if desired.

Asparagus and Pea Risotto with Ricotta is a luscious dish that combines fresh spring vegetables with creamy textures. The ricotta adds a soft, velvety richness that elevates the dish to another level of comfort. The peas provide a pop of sweetness, while the asparagus adds a light, earthy flavor. Perfect as a main course or a side dish, this risotto is a wonderful choice for any meal that needs a touch of creamy elegance.

Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto is an earthy and savory twist on the classic risotto. The combination of tender asparagus and earthy mushrooms creates a rich and satisfying dish. The mushrooms bring an umami depth, while the asparagus adds freshness and crunch, making this risotto a well-rounded and flavorful meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced (preferably cremini or button mushrooms)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. In a saucepan, warm the vegetable broth over medium heat.
2. In a large skillet, heat olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.
4. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine and stir until it is mostly absorbed.
6. Begin adding the warm vegetable broth one ladleful at a time, stirring constantly. Allow each addition of broth to be absorbed before adding more.
7. After 15 minutes of cooking, add the asparagus to the rice and continue stirring, adding broth until the rice is cooked and creamy, about 5 minutes.
8. Stir in the Parmesan cheese and chopped thyme. Season with salt and pepper to taste.
9. Serve the risotto warm, garnished with additional thyme or Parmesan if desired.

This Asparagus and Mushroom Risotto is a fantastic choice for mushroom lovers. The earthy mushrooms create a savory backdrop, while the asparagus adds a fresh, crunchy contrast. The creamy texture of the risotto, combined with the richness of Parmesan cheese and the fragrance of thyme, makes this dish an ideal comfort meal. It’s perfect for a family dinner or as a luxurious side dish to complement grilled meats or roasted vegetables.

Asparagus and Lemon Risotto with Goat Cheese

This Asparagus and Lemon Risotto with Goat Cheese offers a tangy and creamy variation of the traditional Italian dish. The vibrant lemon zest and juice brighten the dish, while the creamy goat cheese adds a smooth, slightly tangy flavor that perfectly complements the asparagus.

Ingredients:

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup crumbled goat cheese
• Zest and juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan over medium heat to keep it warm.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the rice to the pan and stir to coat with the olive oil. Cook for 2 minutes to lightly toast the rice.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more.
6. After 15 minutes, add the asparagus pieces and continue stirring, adding broth until the rice is tender and creamy, about 5 minutes.
7. Once the rice is cooked, stir in the lemon zest, lemon juice, and crumbled goat cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional goat cheese or lemon zest if desired.

Asparagus and Lemon Risotto with Goat Cheese is a bright and flavorful dish that blends tangy, creamy, and fresh elements in every bite. The lemon adds a refreshing zing, while the goat cheese creates a velvety richness that complements the crisp asparagus. This risotto makes a delightful main course or an elegant side dish for a spring or summer meal. Its vibrant flavors are sure to leave a lasting impression on anyone who tastes it.

Asparagus and Spinach Risotto with Mascarpone

Asparagus and Spinach Risotto with Mascarpone is a lush and creamy dish that combines the crispness of asparagus with the soft, velvety texture of mascarpone cheese. The spinach adds an extra layer of freshness and color, making this risotto both delicious and nutritious.

Ingredients:

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 2 cups fresh spinach leaves
• 1/4 cup mascarpone cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
3. Add the rice to the pan and cook for 2 minutes, stirring occasionally.
4. Pour in the white wine and cook until mostly absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring frequently. Allow each addition of broth to be absorbed before adding more.
6. After 12 minutes of cooking, add the asparagus pieces. Continue to stir and add broth until the rice is tender and creamy, about 6 minutes.
7. Stir in the fresh spinach and let it wilt. Add the mascarpone and Parmesan cheese, stirring until melted and incorporated. Season with salt and pepper.
8. Serve the risotto warm, garnished with extra Parmesan or spinach if desired.

This Asparagus and Spinach Risotto with Mascarpone is a perfect balance of rich, creamy flavors and fresh vegetables. The mascarpone cheese adds an indulgent smoothness that pairs beautifully with the slight bitterness of spinach and the freshness of asparagus. The result is a comforting, yet light dish that can be served as a satisfying main course or a delectable side dish. It’s an excellent choice for those looking for a creamy risotto with a touch of green freshness.

Asparagus and Sun-Dried Tomato Risotto

Asparagus and Sun-Dried Tomato Risotto offers a savory and tangy twist on the classic Italian dish. The rich, umami-packed flavor of sun-dried tomatoes pairs beautifully with the crispness of asparagus, creating a balanced and flavorful risotto that will brighten up any meal.

Ingredients:

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan over medium heat and keep it warm.
2. In a large pan, heat olive oil over medium heat. Add the onion and sauté until soft, about 3 minutes.
3. Add the rice to the pan, stirring to coat it with the oil. Cook for 2 minutes, lightly toasting the rice.
4. Pour in the white wine and stir until mostly absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more.
6. After 10 minutes of cooking, stir in the asparagus and chopped sun-dried tomatoes. Continue cooking, stirring constantly, and adding more broth until the rice is creamy and al dente, about 15 minutes.
7. Once the rice is tender and creamy, stir in the Parmesan cheese and season with salt and pepper.
8. Serve immediately, garnished with additional sun-dried tomatoes or Parmesan, if desired.

This Asparagus and Sun-Dried Tomato Risotto is a flavorful, Mediterranean-inspired dish that combines the rich, tangy flavor of sun-dried tomatoes with the delicate taste of asparagus. The combination of textures from the creamy rice and tender vegetables, paired with the umami of Parmesan, creates a dish that’s both comforting and vibrant. This risotto is perfect for a light dinner or a side dish to accompany grilled meats or seafood.

Asparagus and Ricotta Risotto with Fresh Basil

Asparagus and Ricotta Risotto with Fresh Basil is a creamy and herby variation of traditional risotto. The ricotta cheese gives the risotto a smooth, indulgent texture, while fresh basil adds a fragrant, aromatic note that elevates the entire dish, making it feel light yet comforting.

Ingredients:

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup fresh ricotta cheese
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a saucepan over medium heat and keep it warm.
2. In a large pan, heat olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the Arborio rice and stir for 2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and stir until absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle of broth.
6. After 15 minutes of cooking, stir in the asparagus pieces and continue to add broth, cooking until the rice is tender and creamy, about 5 more minutes.
7. Once the rice is fully cooked, remove from heat and stir in the ricotta, fresh basil, and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with extra basil or Parmesan if desired.

Asparagus and Ricotta Risotto with Fresh Basil is a vibrant and creamy dish that captures the essence of spring. The ricotta cheese gives the risotto a rich, smooth texture, while the fresh basil brings a burst of aromatic flavor. This dish is perfect for a light yet indulgent meal, showcasing the best of seasonal ingredients. It works beautifully as a main course or as an elegant side to pair with roasted chicken or grilled vegetables.

Asparagus and Bacon Risotto

Asparagus and Bacon Risotto combines the earthy flavor of asparagus with the smoky, savory taste of crispy bacon. The richness of the bacon complements the freshness of the asparagus, making this risotto a hearty and satisfying meal, perfect for any season.

Ingredients:

• 1 bunch asparagus, cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the chicken broth over medium heat and keep it warm.
2. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set it aside, leaving the rendered fat in the skillet.
3. Add the olive oil to the skillet and sauté the chopped onion in the bacon fat until translucent, about 3 minutes.
4. Add the Arborio rice and cook for 2 minutes, lightly toasting the rice.
5. Pour in the white wine and stir until mostly absorbed.
6. Begin adding the warm broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding more.
7. After 15 minutes of cooking, add the asparagus and continue to cook, stirring and adding broth, until the rice is tender and creamy, about 5 more minutes.
8. Stir in the crispy bacon and Parmesan cheese. Season with salt and pepper.
9. Serve immediately, garnished with extra bacon or Parmesan if desired.

Asparagus and Bacon Risotto is a flavorful and satisfying dish that brings together the best of savory, smoky, and fresh flavors. The crispy bacon adds depth and richness, while the asparagus brings a light crunch and freshness to balance the dish. With its creamy texture and savory components, this risotto is perfect for a comforting meal that will please any crowd. It’s a great choice for brunch, lunch, or dinner, and pairs wonderfully with a simple salad or roasted vegetables.

Asparagus and Parmesan Risotto with Lemon Zest

Asparagus and Parmesan Risotto with Lemon Zest is a light, refreshing, and creamy dish perfect for spring and summer. The bright lemon zest enhances the delicate flavor of the asparagus, while the Parmesan adds a savory depth. The creamy texture of the risotto makes it a luxurious and satisfying meal, ideal for a special occasion or a weekday treat.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a saucepan, warm the broth over medium heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes.
3. Add the rice to the pan and toast for 2 minutes, stirring occasionally.
4. Pour in the white wine and stir until mostly absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring constantly. Wait for the liquid to be absorbed before adding the next ladle of broth.
6. After 12 minutes, add the asparagus pieces and continue to add broth, stirring until the rice is tender and creamy, about 5 more minutes.
7. Once the rice is cooked, remove from heat and stir in the Parmesan cheese and lemon zest. Season with salt and pepper.
8. Serve immediately, garnished with extra lemon zest or Parmesan, if desired.

This Asparagus and Parmesan Risotto with Lemon Zest is a zesty, creamy delight that showcases the freshness of asparagus. The Parmesan adds a savory richness, while the lemon zest brightens the entire dish, making it feel light yet indulgent. Perfect for springtime dinners or as a side dish to grilled meats, this risotto is sure to be a crowd-pleaser with its balance of flavors and creamy texture.

Asparagus and Pea Risotto

Asparagus and Pea Risotto is a vibrant and colorful dish that brings together two of the season’s best vegetables. The sweetness of the peas complements the earthy asparagus, while the creamy risotto base creates a luxurious texture. The dish is simple yet satisfying, making it a perfect meal for any occasion.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 cup frozen peas, thawed
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
3. Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast.
4. Pour in the white wine and cook until mostly absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
6. After 12 minutes of cooking, add the asparagus pieces. Continue stirring and adding broth until the rice is tender and creamy, about 5 minutes.
7. In the final 2 minutes of cooking, stir in the peas and cook until heated through.
8. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
9. Serve immediately, garnished with extra Parmesan or fresh herbs if desired.

Asparagus and Pea Risotto is a delightful springtime dish that highlights the natural sweetness of peas and the crisp flavor of asparagus. The creamy texture of the risotto, combined with the vibrant colors of the vegetables, makes this dish visually appealing and delicious. Whether served as a light main course or a side dish, it’s a perfect choice for those looking for a fresh, wholesome meal that’s full of flavor.

Asparagus and Shrimp Risotto

Asparagus and Shrimp Risotto is a luxurious, seafood-infused variation of the classic Italian dish. The succulent shrimp add a touch of sweetness and depth, while the asparagus provides a refreshing contrast. The creamy risotto base brings it all together for a rich, satisfying meal that’s perfect for any seafood lover.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 12 large shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan and keep it warm over low heat.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set them aside.
3. In the same skillet, add the remaining olive oil and sauté the onion until soft, about 3 minutes.
4. Add the rice to the pan and toast for 2 minutes, stirring occasionally.
5. Pour in the white wine and cook until mostly absorbed.
6. Begin adding the warm broth one ladleful at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
7. After 12 minutes of cooking, add the asparagus. Continue stirring and adding broth until the rice is tender and creamy, about 5 minutes.
8. Stir in the cooked shrimp and Parmesan cheese. Season with salt and pepper to taste.
9. Serve immediately, garnished with extra Parmesan if desired.

Asparagus and Shrimp Risotto is a decadent, flavorful dish that’s perfect for special occasions or when you want to treat yourself to a luxurious meal. The combination of succulent shrimp and fresh asparagus creates a harmonious balance of flavors, while the creamy risotto brings everything together in a comforting, satisfying way. Whether enjoyed as a main course or paired with a light salad, this dish is sure to impress.

Asparagus and Lemon Risotto with Mint

Asparagus and Lemon Risotto with Mint is a refreshing, aromatic dish that combines the earthiness of asparagus with the zesty brightness of lemon and the coolness of fresh mint. This risotto offers a delightful balance of flavors, making it perfect for a light spring or summer meal. The mint adds an unexpected herbal twist that elevates the dish.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the broth and keep it warm over low heat.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the Arborio rice to the skillet and cook, stirring occasionally, for 2 minutes.
4. Pour in the white wine and stir until mostly absorbed.
5. Begin adding the warm broth one ladleful at a time, stirring frequently. Wait for each addition to be absorbed before adding more.
6. After 12 minutes, stir in the asparagus pieces and continue to add broth until the rice is creamy and al dente, about 5 more minutes.
7. Once the rice is cooked, remove from heat and stir in the lemon zest, lemon juice, fresh mint, and Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with additional mint or Parmesan, if desired.

This Asparagus and Lemon Risotto with Mint is a vibrant and fragrant dish that captures the essence of spring. The lemon adds brightness, the asparagus provides texture and freshness, and the mint introduces an unexpected herbal layer that makes each bite exciting. The creamy risotto base ties everything together, making it a light yet satisfying meal. It’s perfect as a main course for a springtime dinner or as a flavorful side dish to accompany grilled chicken or seafood.

Asparagus and Goat Cheese Risotto

Asparagus and Goat Cheese Risotto is a rich and creamy dish with the tangy flavor of goat cheese perfectly complementing the crispness of asparagus. This risotto combines savory and creamy elements to create a sophisticated yet comforting meal that works well as both a main course and a side dish.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup goat cheese, crumbled
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat the broth in a saucepan over medium heat and keep it warm.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
3. Add the rice to the pan and stir for 2 minutes to lightly toast the rice.
4. Pour in the white wine and stir until absorbed.
5. Start adding the warm broth one ladleful at a time, stirring frequently. Wait for the liquid to be absorbed before adding the next ladle of broth.
6. After 10 minutes of cooking, add the asparagus and continue to add broth, stirring constantly, until the rice is creamy and al dente, about 5 more minutes.
7. Once the rice is tender, remove from heat and stir in the crumbled goat cheese and Parmesan cheese. Season with salt and pepper.
8. Serve immediately, garnished with extra goat cheese or fresh herbs if desired.

Asparagus and Goat Cheese Risotto is a rich, indulgent dish that combines the creaminess of risotto with the tangy, creamy notes of goat cheese. The fresh asparagus provides a refreshing crunch that contrasts beautifully with the smooth rice. This dish is ideal for anyone looking for a comforting, flavorful meal that has a touch of elegance. It’s perfect for dinner parties or a cozy night in, and pairs wonderfully with a crisp salad or grilled meats.

Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto brings together two earthy vegetables in a creamy, comforting dish. The mushrooms provide a deep umami flavor that complements the fresh, crisp asparagus. The creamy risotto binds the flavors together, creating a hearty and satisfying meal that’s perfect for any time of the year.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1/2 cup dry white wine
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. In a saucepan, warm the broth and keep it hot.
2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 3 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and become tender, about 5 minutes.
4. Add the Arborio rice and cook for 2 minutes, stirring occasionally to coat the rice in oil.
5. Pour in the white wine and stir until it’s mostly absorbed.
6. Begin adding the warm broth one ladleful at a time, stirring constantly. Wait for the liquid to be absorbed before adding more.
7. After 12 minutes of cooking, add the asparagus and continue cooking, stirring and adding broth until the rice is creamy and al dente, about 5 more minutes.
8. Once the rice is cooked, remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
9. Serve immediately, garnished with extra Parmesan or fresh herbs, if desired.

Asparagus and Mushroom Risotto is a savory, earthy dish that brings together the delicate flavors of asparagus with the rich, umami taste of mushrooms. The creamy texture of the risotto ties everything together, making each bite satisfying and comforting. This dish is perfect as a main course or a side to accompany roasted meats, and it works beautifully for a cozy dinner or an elegant gathering.

Note: More recipes are coming soon!