Asparagus is cheap in the UK at the moment so I thought I’d utilise it with this easy and scrummy risotto recipe.
The risotto itself is very simple, so I thought I’d jazz it up a little with some tasty parmesan crisps. These are also so easy to make – give them a go! They add a delightful crunch and deep, salty flavour to lift the dish.
Risotto can be seen as a tricky dish, but it doesn’t have to be. If you want to make a PERFECT Italian risotto then yes, you’ll need to stir constantly and stand over the stove for an hour. If you want to make a delicious risotto that’s perfect for a weeknight, you really just need to stir every five minutes or so to make sure it doesn’t stick to the bottom of the pan. You’ll still get the wonderful texture and flavour!
Why You’ll Love This Asparagus Risotto
This risotto is spring in a bowl – creamy and full of fresh asparagus flavour. It’s elegant enough for a weekend meal, but simple enough for a weeknight! The parmesan crisps add that extra bit of crunch and savoury depth that makes it extra special.
Ingredients, Substitutions and Variations
- Onion – use a large yellow or white onion.
- Olive oil – use the best you can, particularly for drizzling over the top at the end of the cooking time.
- Risotto rice – you want arborio rice. Any other rice won’t give you the same texture.
- White wine – optional. If you don’t use wine, just add an extra splash of water at this point.
- Vegetable stock – or 1 litre water and a good vegetable stock cube.
- Asparagus – asparagus spears are cheaper when you buy them untrimmed. They’re easy to trim yourself – just cut and discard the bottom couple of inches which will be quite woody.
- Grated Parmesan – these Parmesan crisps are delicious and I would say that they are not optional! If you want to make this dish vegetarian, opt for a vegetarian Parmesan or other veggie hard Italian cheese to make the crisps.
Cooking Tips for Perfect Risotto
- Stir often, but not constantly: Stir every few minutes to keep the rice moving and prevent sticking.
- Add stock gradually: Patience is key! Add a ladle at a time and wait until absorbed before adding more.
- Taste as you go: The rice should be tender but still have a tiny bit of bite – that’s the magic point.
- Let it rest: A few minutes off the heat lets the risotto finish cooking and the texture become silky.
Texture Troubleshooting
Too thick?
Add a splash of hot stock and stir gently until loosened.
Too thin?
Simmer for a few more minutes – it will thicken as the rice absorbs liquid.
Rice still hard?
Keep cooking, adding a little stock at a time, until tender.
Sticky or clumpy?
It probably cooked too fast or the stock was added too quickly – next time, reduce the heat and take your time.
Too salty?
Use low-sodium stock next time – parmesan adds a lot of salt naturally.
FAQs
Yes – defrost and pat dry before adding to the pan. It won’t be quite as firm but still delicious.
Absolutely – replace the wine with stock and add a squeeze of lemon juice at the end.
Yes – try Grana Padano or pecorino.
Use vegan stock, omit parmesan, and top with crispy breadcrumbs instead.
Asparagus Risotto with Parmesan Crisps
Ingredients
- 1 onion
- 2 tablespoons olive oil
- 300 grams risotto rice
- 150 ml white wine
- 1 litre vegetable stock
- 600 grams asparagus spears
- 60 grams grated parmesan
Instructions
- Peel and dice the onion and add to a large casserole dish with 1 tablespoon of the olive oil. Soften over a medium heat for 5 minutes, then pour in the risotto rice. Stir for 2 minutes.
- Pour in the white wine, stirring all the time, until the liquid has been absorbed.
- Add the stock gradually, continuing to stir. Add 100ml at a time, stir and let it absorb, then add more stock until it has all been used.
- Chop the asparagus spears into bitesize pieces, and when the stock has been aborbed add the asparagus to the pan. Simmer for 5 minutes over a low heat, then turn the heat off. Pour over the remaining tablespoon of olive oil then put a lid on the pan and leave it to sit for 6-7 minutes.
- Meanwhile, preheat the oven to 180 degrees. Get a baking tray and split your parmesan into four small handfuls. Place on the baking tray with as much of a gap between each as possible, and put in the oven for 6-7 minutes until the parmesan is golden and bubbling. Remove from the oven and leave to cool.
- To serve, top each bowl of risotto with a parmesan crisp.
Notes
Variations & Add-Ins
- Vegetarian: Use a vegetarian hard cheese instead of Parmesan.
- Creamy version: Stir through 50ml double cream or a knob of butter before serving.
- Lemon risotto: Add a squeeze of lemon juice and a little zest for freshness.
- Add peas: Stir in a handful of frozen peas with the asparagus.
- Topped with egg: A soft poached egg on top makes it extra luxurious.
Storage & Reheating
- Fridge: Keeps for up to 2 days.
- Freezer: Risotto doesn’t freeze brilliantly – best enjoyed fresh.
- Reheat: Add a splash of stock or water and warm gently on the hob, stirring often.
More asparagus recipes:
- Blue Cheese and Asparagus Omelette
- Asparagus, Pea and Pesto Lasagne
- Asparagus and Bacon on Sourdough
- Asparagus and Green Bean Caesar Salad
- Asparagus and Tofu Vegan Pad Thai
perfect for asparagus season! The risotto is even better tasting than I’ve ever tried in the restaurant!
I haven’t tried asparagus risotto before. This looks absolutely delicious!
I loved the parmesan crisps. What a smart idea and so delicious!
Lovely creamy risotto, and I love how it’s just a few simple ingredients. The parmesan crisps were so easy to make too, but they really add sophistication to the meal!