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Top-down view of creamy asparagus risotto in a white bowl with bright green asparagus tips and Parmigiano shavings

Risotto agli Asparagi (Italian Asparagus Risotto)

A proper risotto agli asparagi made with homemade asparagus broth, Arborio rice, dry white wine, and finished with cold butter and Parmigiano. Ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

Asparagus broth
  • 500 g fresh asparagus (whole bunch) woody ends reserved for broth, tips reserved for finishing
  • 1.2 liters cold water
  • 1 tsp fine sea salt for the broth
Risotto
  • 320 g Arborio or Carnaroli rice about 1 2/3 cups
  • 1 medium shallot finely diced
  • 1 garlic clove lightly crushed, removed after soffritto
  • 2 tbsp extra-virgin olive oil
  • 20 g unsalted butter for the soffritto
  • 120 ml dry white wine about half a cup, Pinot Grigio or Soave
  • 1 liter hot asparagus broth from above, kept at a low simmer
  • to taste fine sea salt
  • 1 pinch white pepper optional
Mantecatura (finishing)
  • 40 g cold unsalted butter cut into small cubes, kept in fridge until needed
  • 60 g Parmigiano-Reggiano finely grated, about 3/4 cup loosely packed
  • 1/2 tsp lemon zest optional, from an unwaxed lemon

Method
 

Make the asparagus broth
  1. Snap or cut the woody bottom third off each asparagus stalk. Set the tender stalks and tips aside. Place the woody ends in a medium saucepan with 1.2 liters of cold water and 1 tsp salt.
  2. Bring to a boil, then reduce to a steady simmer for 20 minutes. Strain the broth through a fine-mesh sieve, discard the spent ends, and return the broth to the pan over low heat. Keep it hot throughout cooking.
  3. Cut the tender asparagus stalks into 1 cm rounds. Leave the top 5 cm tips whole. Keep the tips separate - they go in later.
Build the soffritto and toast the rice
  1. Heat the olive oil and 20 g butter in a wide saute pan over medium heat. Add the shallot and garlic clove and cook, stirring often, for 3 to 4 minutes until the shallot is soft and pale.
  2. Add the asparagus rounds (not the tips) and cook for 2 minutes, stirring, until they start to soften slightly.
  3. Add the dry rice and stir constantly for 2 minutes until the edges of each grain turn translucent and the pan smells faintly nutty. Remove and discard the garlic clove.
Cook the risotto
  1. Pour in the white wine and stir steadily until it has fully absorbed and the sharp alcohol smell is gone, about 1 to 2 minutes.
  2. Add one ladle of hot asparagus broth and stir until absorbed. Continue adding broth one ladle at a time, stirring every minute or so and waiting until each ladle is mostly absorbed before adding the next. This process takes about 16 to 18 minutes.
  3. When the rice has 3 minutes left and is nearly al dente, add the asparagus tips. Stir gently and add one more ladle of broth. The tips should be bright green and just tender when the rice is ready.
  4. Taste and adjust salt. The consistency should be loose and flow slowly when you tilt the pan - all'onda.
Mantecatura and serving
  1. Pull the pan off the heat completely. Add the cold butter cubes and grated Parmigiano all at once.
  2. Stir vigorously in a folding motion for 60 seconds until the butter and cheese melt into a silky, creamy sauce around the rice. Add lemon zest if using.
  3. Cover the pan and rest for 90 seconds. The risotto will tighten slightly. Spoon into warm bowls and serve immediately with extra Parmigiano on the side.

Notes

If the risotto tightens too much while you're plating the first bowls, stir in one small ladle of hot broth directly in the pan to loosen it before serving the rest.