Fresh Asparagus Risotto Recipe


  • 1 1/2 cups uncooked Arborio Rice
  • 1/4 teaspoon ground white pepper
  • 3 cups water
  • 2 cups chicken broth
  • 3 tablespoons butter or margarine, divided
  • 1 pound fresh asparagus spears, diagonally sliced into 1-inch pieces
  • 1/2 cup onion, chopped
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.
  • In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another.
  • Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in asparagus, cream, cheese, salt and pepper.
  • Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
*Courtesy of USA Rice Federation.