This delicious and creamy asparagus risotto is a quick and easy meal, perfect for a cozy dinner. Inspired by Martha Stewart, it’s packed with fresh asparagus, sweet peas, and zesty lemon for a bright, springtime flavor. Made with simple pantry ingredients, this risotto is versatile—swap in your favorite veggies or add protein for a heartier dish!
Recipe Ingredients:
- 6 cups vegetable stock, preferably homemade
- ¼ cup olive oil
- 1 small onion, finely chopped
- 1 cup Arborio or Carnaroli rice
- ½ cup dry white wine
- 1 bunch asparagus, trimmed, stalks cut into 2-inch lengths
- 1 cup thawed frozen peas
- 1 teaspoon grated lemon zest, plus more for garnish
- 2 tablespoons fresh lemon juice
- 1 cup chopped fresh flat-leaf parsley leaves
- ½ cup finely grated Parmigiano-Reggiano, plus more for serving
- Coarse salt and freshly ground pepper
How To Make Asparagus Risotto?
- Warm the stock: In a medium saucepan, bring the vegetable stock to a gentle simmer over low heat. Keep warm throughout the cooking process.
- Sauté the onion and rice: In a separate large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent (6–7 minutes). Stir in the rice and cook for 2–3 minutes, until the edges of the grains turn slightly translucent.
- Deglaze with wine: Pour in the white wine and cook, stirring continuously, until fully absorbed.
- Cook the risotto: Add 120ml / ½ cup of the hot stock, stirring frequently until almost absorbed. Continue adding stock in ½-cup increments, stirring constantly. After about 20 minutes, the risotto should be creamy, and the rice should be al dente. (You may not need all the stock.)
- Add the vegetables: Stir in the asparagus with the final addition of stock, allowing it to cook for 2–3 minutes. Add the peas about 1 minute before the risotto is done.
- Finish with flavor: Remove the pan from the heat and stir in the lemon zest, lemon juice, chopped parsley, grated Parmesan, and the remaining 2 tbsp of olive oil. Season with salt and black pepper to taste.
- Serve and enjoy: Spoon into bowls and top with extra grated Parmesan and lemon zest. Serve immediately for the best texture.
Recipe Tips:
- Use Warm Stock : Always keep your vegetable stock warm while cooking. Cold stock lowers the temperature of the risotto, making it cook unevenly.
- Stir, But Not Too Much : Stir often to release the rice’s starch for a creamy texture, but don’t stir non-stop, or it may turn gluey.
- Add Asparagus at the Right Time : If you add it too early, it gets mushy. Add it with the last bit of stock so it stays bright and tender.
- Taste Before Finishing : The risotto should be creamy, and the rice should be al dente (soft but with a slight bite). Adjust seasoning and texture as needed.
- Serve Immediately : Risotto thickens quickly as it cools. Enjoy it fresh off the stove for the best taste and texture!
How To Store Leftovers?
- Refrigerate: Let the leftover Asparagus Risotto cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. When ready to eat, reheat gently on the stove with a splash of stock or water to bring back the creamy texture.
- Reheat: Transfer the risotto to a microwave-safe bowl, add a little stock or water, and cover loosely. Heat on medium power in 30-second intervals, stirring in between, until warm and creamy.
Nutrition Facts
- Calories: 306
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 10mg
- Sodium: 630mg
- Potassium: 150mg
- Total Carbohydrate: 34g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 10g
Check out More Recipes:
Martha Stewart Asparagus Risotto
Description
This delicious and creamy asparagus risotto is a quick and easy meal, perfect for a cozy dinner. Inspired by Martha Stewart, it’s packed with fresh asparagus, sweet peas, and zesty lemon for a bright, springtime flavor. Made with simple pantry ingredients, this risotto is versatile—swap in your favorite veggies or add protein for a heartier dish!
Ingredients
Instructions
- Warm the stock: In a medium saucepan, bring the vegetable stock to a gentle simmer over low heat. Keep warm throughout the cooking process.
- Sauté the onion and rice: In a separate large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent (6–7 minutes). Stir in the rice and cook for 2–3 minutes, until the edges of the grains turn slightly translucent.
- Deglaze with wine: Pour in the white wine and cook, stirring continuously, until fully absorbed.
- Cook the risotto: Add 120ml / ½ cup of the hot stock, stirring frequently until almost absorbed. Continue adding stock in ½-cup increments, stirring constantly. After about 20 minutes, the risotto should be creamy, and the rice should be al dente. (You may not need all the stock.)
- Add the vegetables: Stir in the asparagus with the final addition of stock, allowing it to cook for 2–3 minutes. Add the peas about 1 minute before the risotto is done.
- Finish with flavor: Remove the pan from the heat and stir in the lemon zest, lemon juice, chopped parsley, grated Parmesan, and the remaining 2 tbsp of olive oil. Season with salt and black pepper to taste.
- Serve and enjoy: Spoon into bowls and top with extra grated Parmesan and lemon zest. Serve immediately for the best texture.
Notes
- Use Warm Stock : Always keep your vegetable stock warm while cooking. Cold stock lowers the temperature of the risotto, making it cook unevenly.
- Stir, But Not Too Much : Stir often to release the rice’s starch for a creamy texture, but don’t stir non-stop, or it may turn gluey.
- Add Asparagus at the Right Time : If you add it too early, it gets mushy. Add it with the last bit of stock so it stays bright and tender.
- Taste Before Finishing : The risotto should be creamy, and the rice should be al dente (soft but with a slight bite). Adjust seasoning and texture as needed.
- Serve Immediately : Risotto thickens quickly as it cools. Enjoy it fresh off the stove for the best taste and texture!
Martha Stewart Asparagus Risotto