---
title: "Risotto with Green Asparagus"
url: /risotto-with-green-asparagus/
canonical_url: https://flowers-recipes.com/risotto-with-green-asparagus/
language: en
alternates:
  pl: https://flowerek.com/risotto-zielonymi-szparagami/
  de: https://barbaras-kochbuch.de/risotto-mit-gruenem-spargel/
  en: https://flowers-recipes.com/risotto-with-green-asparagus/
  x-default: https://flowers-recipes.com/risotto-with-green-asparagus/
published: "2012-05-18"
last_updated: "2012-05-18"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/meatless/
related:
  - /mini-asparagus-tarts-with-tomato-pesto/
  - /baked-tomatoes/
  - /fried-cauliflower/
  - /pumpkin-fritters/
categories:
  - "Savory Dishes"
  - Meatless
tags:
  - risotto
  - rice
  - asparagus
servings: "4-5 servings"
time: "~ 30 minutes"
rating:
  score: 10
  best: 10
  votes: 1
comments: 1
summary: "Asparagus season is here, so a delicious, creamy, aromatic green asparagus risotto is a perfect way to make the most of it."
---

# Risotto with Green Asparagus

Asparagus season is here, so a delicious, creamy, aromatic green asparagus risotto is a perfect way to make the most of it.

**This page in other languages:** [Polski (pl)](https://flowerek.com/risotto-zielonymi-szparagami.md) · [Deutsch (de)](https://barbaras-kochbuch.de/risotto-mit-gruenem-spargel.md)

**Published:** May 18, 2012 · **Author:** Basia · **Servings:** 4-5 servings · **Time:** ~ 30 minutes · **Rating:** 10/10 (1 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Meatless](https://flowers-recipes.com/category/meatless/)
- [Mini Asparagus Tarts with Tomato Pesto](https://flowers-recipes.com/mini-asparagus-tarts-with-tomato-pesto/) — Crispy mini asparagus tarts on puff pastry. I really recommend them, because it's a very easy way to a tasty lunch or di
- [Baked Tomatoes](https://flowers-recipes.com/baked-tomatoes/) — I'm so happy to share a new recipe with you today. I haven't been cooking much lately, but I've collected a few recipes 
- [Fried Cauliflower](https://flowers-recipes.com/fried-cauliflower/) — Happy New Year, my dears! It's been a long, oh so long time since I last wrote anything. Unfortunately, everyday life fi
- [Pumpkin Fritters](https://flowers-recipes.com/pumpkin-fritters/) — Do you guys like pumpkin? I have to admit, lately I just wasn't in the mood for it. But recently I gave in and bought a 

## Ingredients

- 1 onion
- 1-2 cloves garlic
- 3 tbsp olive oil
- 300 g risotto rice
- 100 ml dry white wine, preferably Noilly Prat
- 900 ml vegetable broth
- 500 g green asparagus
- 110 g young green peas
- 1/2 lemon, zest and juice
- about 55 g Parmesan
- salt
- pepper

## Instructions

Asparagus, oh asparagus. I still can't get enough of it. This time it was risotto's turn. Delicious risotto. I've been eating and loving asparagus for quite a few years now, but I had never had the chance to try it in risotto. What a shame, because this dish is an absolute must.

I shared my [basic risotto recipe](https://flowers-recipes.com/risotto-basic-recipe/) a while ago. You can use it for asparagus, too. Today's recipe is a little different, modified by me (just slightly), but the principle of making risotto is the same. And it's not complicated at all.

Asparagus risotto

By the way, I'd like to invite anyone interested to my **forum** again, which is already buzzing with life :)

**Instructions:**

Peel and dice the onion and garlic. Heat the olive oil in a pot, add the onion and rice, and sauté. Add the wine and cook, stirring, until it has evaporated a little. Gradually add the hot broth to the rice, stirring often. It's better to add the broth more often in smaller amounts than in too-large portions. The rice should absorb the liquid slowly and shouldn't be swimming in it. Cook everything for about 20 minutes over low heat, remembering to stir.

Meanwhile, wash the asparagus and cut off the woody ends. If the spears are thicker, you can peel about 1/3 of each one. Bring salted water to a boil in a tall pot and cook the asparagus for about 4 minutes (I steamed mine without salt). Then cut them into about 3 pieces each.

Add the peas to the risotto and cook for about 1 minute (a little longer if they're frozen). Add the lemon zest, Parmesan and asparagus. Stir, season with salt, pepper and lemon juice, and serve. You can also garnish it with Parmesan shavings.

Enjoy!

Additional info:

The finished risotto shouldn't be dry, nor should it be swimming in liquid. It should be a little creamy, moist and sticky.

## Comments (1)

- **Krysia** · 2012-05-19 08:23
  What a delicious idea for green asparagus. I'd love to eat this risotto :)

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