Creamy Asparagus Risotto

This creamy asparagus risotto highlights the simplicity of great ingredients. Arborio or Carnaroli rice is slowly cooked with a flavourful asparagus stock, creating the rich texture that defines a perfect risotto.

Finished with Parmigiano-Reggiano, butter and fresh asparagus, it is an elegant dish that works beautifully any time of year.

Asparagus Stock

Ingredients:

Woody ends from 3 large bunches asparagus
Peelings from the lower stalks (if using thick asparagus)
1 medium onion, roughly chopped
1 celery stalk, roughly chopped
1 small carrot, roughly chopped
2 cloves garlic, lightly crushed
1 bay leaf
Small handful parsley stems
2.5 L (10 cups) cold water
1 tsp kosher salt

Risotto

Ingredients:

3 bunches asparagus
3 tbsp extra virgin olive oil
2 tbsp unsalted butter
1 medium shallot, finely diced
500 g (2½ cups) Arborio or Carnaroli rice
250 ml (1 cup) dry white wine
About 2 L hot asparagus stock
90 g (1 cup) finely grated Parmigiano-Reggiano
2 tbsp cold unsalted butter
Zest of ½ lemon (optional)
Salt, to taste
Chopped fresh chives or parsley, for garnish
Extra Parmigiano-Reggiano and extra virgin olive oil, for serving

Chef Notes

• Carnaroli rice produces the creamiest texture, though Arborio is an excellent alternative.
• Keep the stock hot throughout cooking.
• The finished risotto should be loose and creamy, flowing gently across the plate (all’onda).
• Using the asparagus trimmings for the stock maximizes flavour and minimizes waste.

Instructions:

1. Prepare the Asparagus. Trim the woody ends from the asparagus and reserve them for the stock. If the stalks are thick, peel the lower third and reserve the peelings as well. Cut the asparagus tips into 5 cm (2-inch) lengths, then slice the remaining tender stems into 1 cm (½-inch) pieces.
2. Make the Stock. Combine the asparagus trimmings, onion, celery, carrot, garlic, bay leaf, parsley stems, water, and salt in a large pot. Bring to a gentle simmer and cook uncovered for 35–45 minutes, then strain through a fine sieve. Keep the stock hot while preparing the risotto.
3. Blanch the Tips. Bring a saucepan of salted water to a boil and cook the asparagus tips for about 2 minutes, until just tender. Transfer immediately to ice water, then drain and reserve.
4. Make the Risotto. Heat the olive oil and 2 tablespoons of butter in a heavy-bottomed saucepan over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the rice and toast for about 2 minutes, stirring constantly, then stir in the sliced asparagus stems and cook for 1 minute. Add the white wine and cook until nearly evaporated. Add the hot stock one ladle at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. Continue cooking for 18–20 minutes, until the rice is creamy and just al dente.
5. Remove from the heat and stir in the Parmigiano-Reggiano, cold butter, lemon zest (if using), and reserved asparagus tips. Adjust with a splash of hot stock if needed to achieve a creamy, flowing consistency, and season to taste with salt.
6. Serve immediately in warm shallow bowls and garnish with extra Parmigiano-Reggiano, chopped fresh chives or parsley, and a drizzle of extra virgin olive oil.