Date Night Risotto Asparagus (Printable)
Creamy risotto with tender asparagus and Parmesan, perfect for special occasions and intimate dinners.
# What You Need:
→ Vegetables
01 - 7 oz asparagus, trimmed and cut into 1-inch pieces
02 - 1 small shallot, finely chopped
03 - 1 clove garlic, minced
→ Rice
04 - 3/4 cup arborio rice
→ Liquids
05 - 3 1/4 cups vegetable broth, kept warm
06 - 1/4 cup dry white wine
→ Dairy
07 - 2 tbsp unsalted butter
08 - 1/2 cup freshly grated Parmesan cheese
→ Oils & Seasonings
09 - 1 tbsp olive oil
10 - Salt and freshly ground black pepper, to taste
11 - Zest of 1/2 lemon, for garnish
# How to Make It:
01 - Bring a medium saucepan of salted water to a boil. Blanch the asparagus pieces for 2 minutes until bright green and just tender. Drain and immediately transfer to an ice bath. Set aside.
02 - In a large sauté pan, heat olive oil and half the butter over medium heat. Add shallot and cook for 2 minutes until translucent. Add garlic and cook for 30 seconds.
03 - Add the arborio rice, stirring to coat each grain, and toast for 1–2 minutes until slightly translucent at the edges.
04 - Pour in the white wine and cook, stirring, until almost fully absorbed.
05 - Add the warm vegetable broth one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue until the rice is creamy and al dente, about 18–20 minutes.
06 - Stir in the blanched asparagus during the last 5 minutes of cooking to heat through.
07 - Remove from heat, stir in the remaining butter and Parmesan cheese. Season with salt, pepper, and lemon zest if desired. Serve immediately, garnished with extra Parmesan and a sprinkle of lemon zest.
# Expert Tips:
01 -
- The combination of tender asparagus and creamy rice feels like something from a restaurant, but it comes together in under an hour
- Its forgiving enough for weeknight cooking but elegant enough for romantic dinners
02 -
- Adding cold broth to hot rice shocks the grains and ruins the creamy texture, so keep your liquid gently simmering
- The stirring motion releases starch from the rice, which is exactly what transforms this into a silky, restaurant-quality dish
03 -
- If the risotto feels too thick before the rice is done, add a splash more broth or water until it flows like lava
- Letting the risotto rest for 2 minutes off the heat allows the flavors to meld together beautifully