Download our FREE 7-Day Vegetarian

High Protein Meal Plan

Test link

Asparagus Risotto Recipe: A Creamy Dreamy Dinner

HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.

A quick and simple risotto recipe is a great weeknight dinner and our creamy asparagus risotto is just the ticket! It’s ready in just 25 minutes and is full of the delicious flavors of fresh asparagus, herbs and cheese, in a creamy vegetable broth based sauce.

Creamy Asparagus Risotto. Quick to make, so satisfying and tasty to eat. We’ve also included the key surprisingly easy tips to getting the perfect risotto. |

There’s plenty of debate as to how to make the perfect risotto. Some people stress the importance of frying the rice first, others say that makes it less creamy. Some think that it is crucial to add the stock one ladle at a time, others see no issues in whacking it all in, in one go.

I think a lot of it comes down to personal preference – though I am sure I am upsetting many Italians when I say this! From my research, I have concluded that frying the rice makes it taste nuttier, however it can impact the creamy texture.

Therefore, in this scenario, I think you can choose what is more important to you.

And when it comes to vegetable stock, I would say it comes down to timing! If you have the time to add stock ladle by ladle, go for it – you are less likely to end up adding too much water and turning your risotto to mush. However, if you want a quick fix, there’s nothing wrong with adding it all at once.

Creamy Asparagus Risotto. Quick to make, so satisfying and tasty to eat. We’ve also included the key surprisingly easy tips to getting the perfect risotto. |


Risotto Rice
Risotto rice is not actually a type of rice, but there are specific types of rice that you should use for a risotto. These are short grain, high starch varieties such as arborio, Carnaroli or Vialone nano. The most popular variety is Italian arborio rice.

It is thanks to the starchiness of these rice varieties that you are able to achieve a creamy risotto where the grains stick together.

I use all the asparagus from the asparagus tips to its stems. Just remember to cut off their woody base! I usually cut these into inch long pieces, but you can do it according to your preference. Spring (February to June) is asparagus season, so why not try making this then.

Butter/Olive oil
Choose which you prefer! Olive oil is somewhat healthier, being a monounsaturated fat, however butter has a creamy richness that is hard to refuse. It may have more saturated fat content, but that isn’t the end of the world. If you choose olive oil, use double the amount you would have used for butter.

An extra pop of colour and crunch to your risotto, as well as nutritional goodness. Fresh, canned or frozen work just fine.

Vegetable broth
This will form the main base of your risotto, as this is the liquid that the rice cooks in. Try to pick low sodium stock if you can find it.

Hard cheese
The classic is of course parmesan cheese, but that usually contains rennet which is not vegetarian. So instead, look for any hard cheese that is made with vegetarian rennet. Cheddar can be used in a pinch, too!

Optional herbs
If you have these to hand, they will make your risotto even more flavorful. I’ve tried mint, basil and/or parsley, but you could also experiment with dill, oregano, thyme or rosemary, for example.

A skillet of risotto rice, asparagus and peas cooking in stock | Hurry The Food Up

How many calories in this asparagus risotto?

This creamy asparagus risotto contains 492 calories per serving, and it contains 16g protein per serving.

kcal 492kcal

Carbs 61g

Fat 16g

Protein 16g

This classic risotto is gluten-free and egg-free. At under 500 calories, it’s a great dish when you’re counting the calories, and it provides a solid 16 grams of protein! If you want more weight loss friendly takes on classic dishes, check out our FREE weight loss meal plan today!

Health benefits

Asparagus is an excellent source of Vitamin K, which is an important nutrient for bone health. It also contains plenty of folate, which is important for cell growth and DNA formation.

Peas contain Vitamins C and E, as well as zinc. Vitamin C helps to maintain healthy skin, blood vessels and bones. Vitamin E is important for your eye health and for strengthening the body’s immune system.

Furthermore, adding these vegetables to a risotto increases the amount of fibre in your meal, making it better for your digestive health!

So it’s pretty healthy as vegetarian Italian recipes go!

How to make the best risotto

This is how you get your risotto to the perfect smooth and creamy texture!

  • Prep: Chop the asparagus into 1-inch pieces and dice the onion.
  • Fry: Melt the unsalted butter in a pan, then lightly fry the onion over a medium-low heat. Once it is translucent, add the rice, and toast for a couple of minutes. If you want to add a glass of white wine and cook it off, now would be the time to do so!
  • Stock: Add 500 ml/2 cup broth, either all at once or bit by bit, your choice. If you added it all at once, let the rice cook for 15 minutes, stirring every so often.
  • Vegetables: Pile in the fresh vegetables, and cook over a medium heat until al dente, around 5 minutes. Add more broth if needed. Now is also the time to add fresh herbs, if you’re using them.
  • Check: Try the rice. Is it cooked? If not, let it simmer a while longer. If it is cooked, then stir in the cheese and serve! The consistency of a good risotto should be like lava.
A wooden spoon lifts partly cooked risotto from a pan | Hurry The Food Up

Asparagus Risotto FAQs

Can I make this ahead?

Yes! Asparagus risotto keeps well in the fridge for up to 3 days. You can even freeze it in portions and reheat in the microwave. The only thing to watch out for is leaving rice out unrefrigerated, as bacteria can grow that cause food poisoning. If making it ahead, make sure you do not leave it unrefrigerated for more than an hour, and reheat it it thoroughly until it is piping hot.

How to store and reheat?

Store in an airtight container in the fridge or freezer for up to 3 days. Make sure you cool and store rice quickly, avoid leaving it out for more than an hour, as rice is prone to growing food poisoning causing bacteria if left at room temperature for too long. Reheat in the microwave or on the stove. Make sure you heat it until it is piping hot, to ensure any bacteria that has grown is killed.

What to serve with asparagus risotto?

A side dish of roasted vegetables is good to serve with this risotto. However, this stands alone as a meatless main dish, so no need to serve it with anything else unless you want to.

What is the secret to creamy risotto?

Some people say the secret is adding the broth bit by bit and stirring constantly, as this allows the rice grains to rub up against each other and release their starchiness, which is what makes it creamy.

However, I had similar results when I added the broth all at once, so I would say that the secret is just adding enough broth, stirring thoroughly, ensuring the rice is fully cooked through and adding a healthy handful of cheese at the end.

What is asparagus risotto made of?

Risotto rice (arborio or carnaroli work best), asparagus, peas, vegetable broth, hard cheese, onion and olive oil or butter.

Creamy Asparagus Risotto. Quick to make, so satisfying and tasty to eat. We’ve also included the key surprisingly easy tips to getting the perfect risotto. |

Variations and alternatives for this asparagus risotto

To make this vegan, just cut the cheese, or replace it with a vegan cheese alternative. Cutting the cheese also works if you want to lower the fat content of your risotto, alongside swapping butter for olive oil. I would add some nutritional yeast, too.

You can try this same recipe with other vegetables, such as mushrooms, courgettes or tomatoes. You can also feel free to experiment with herbs and seasonings – why not try fresh thyme and lemon juice or lemon zest?

If you do not follow a vegetarian diet, try chicken stock or chicken broth instead of veggie stock.

More risotto and asparagus recipes

For more ways to cook asparagus, try our roasted asparagus, tomatoes and halloumi.

If another delicious risotto is what you’re after, check out our leek risotto with cream cheese and our vegan mushroom risotto.

A skillet of risotto with a wooden spoon in it | Hurry The Food Up
Creamy Asparagus Risotto
4.62 from 13 votes
Want to master the art of the risotto? Try our foolproof asparagus risotto recipe! Inc. top tips for a perfect risotto!
Diet: egg-free
Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes


  • ½ cup risotto rice (Carnaroli gives the best results but Arborio is easier to find)
  • 1 handful asparagus
  • 1 tbsp butter (or double the amount olive oil)
  • 1 small onion
  • 1 cup peas (fresh, canned or frozen are fine)
  • 3 cups vegetable broth
  • ½ cup hard cheese, grated (and make sure it’s with vegetarian rennet of course!)

Optional – if you have them to hand, great – throw them in!

  • 1 small handful mint, fresh (dried or frozen work too!)
  • 1 small handful basil, fresh (again, dried or frozen work too!)
  • 1 small handful parsley, fresh (again, any form will do)
  • ½ cup white wine


  • Chop the asparagus into small pieces.
    1 handful asparagus
  • Finely dice an onion.
    1 small onion
  • Let the butter/oil melt in the pan and add the onion and cook until it’s translucent.
    1 tbsp butter
  • Add the rice and toast for a minute or two. (optional: fry the rice in 1/2 cup white wine until the wine has evaporated)
    ½ cup risotto rice, ½ cup white wine
  • Then add 500ml of the stock and stir.
    3 cups vegetable broth
  • Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir).
  • Add in the asparagus and peas, stir and leave for 5 more minutes.
    1 cup peas
  • You probably need to add some more liquid (it will depend on the heat applied).
  • Now, check the rice. It may need a few more minutes to finish cooking.
  • Once the rice is soft it’s time to give it the finishing touch – if needed add a little water (add in small amounts, you don’t wanna overdo it!) and a little grated cheese to get the creaminess right.
    ½ cup hard cheese, grated
  • Remember: it needs to flow like lava.


Note: Thanks for the recipe, Claire! 
IF YOU LIKED THIS RECIPE: Then you need to check out this more oriental style rice dish known as Pea Pulao. Also, if you haven’t yet then make sure you try this African Peanut Soup! We were surprised by the amount of great feedback we got back on that one, and we love it too!
Please note the nutritional information includes all optional ingredients as well.


Nutrition Facts
Creamy Asparagus Risotto
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Tag @HurryTheFoodUp on Instagram so we can admire your masterpiece!

I hope you enjoyed our take on the classic northern Italian rice dish that is risotto! Need any more tips on the cooking process, or want to suggest your favorite things to add to a risotto? Let us know in the comments below.


Leave a comment below

Your comments make our day. Thank you! If you have a question, please skim the comments section – you might find an immediate answer there. If you made the recipe, please choose a star rating, too.

Recipe Rating

  1. I love risotto! Such a comforting dish!

    1. Comforting is the right word for this one 🙂 Love that creamy texture!

  2. I make risottos all the time, they’re so comforting and easy to throw together! This one sounds perfect for spring!

  3. the italian grandma bit is a FARCE! My grandma was the most Chinese grandma ever, and i make amazing risotto (if I do say so myself;) ).
    usually i got for butternut squash or mushroom, but i LOVE this asparagus version. Mmm i bet this tastes amazing with the creaminess of the risotto.

    1. Haha you may indeed say so Beverley 😉 yep you’re right – the asparagus is great in risotto! Butternut squash…I’d never thought of that though – awesome idea! I know what we’ll be making in a few months’ time 🙂

  4. Man I love risotto! It sounds absolutely delicious with all those flavors. Mint is one of my favorites!

    1. It rocks indeed Sophia! Especially at this time of year, for me there’s something awesome about pea, mint and asparagus. Love it!

  5. Don’t you just love asparagus season? I love this risotto idea but will have to find substitutes for the cheese and butter because I’m dairy intolerant. I’m thinking nutritional yeast!

    1. I really do love asparagus season! All three of us do actually, and it’s really big over here. For the butter you can just use oil instead, and to be honest you can leave the cheese out and it still tastes amazing! I’ve made it vegan a couple of times now, and it’s really pleasing 🙂

  6. My husband made once squash risotto, that was huge hit. Now i will give this recipe to him 🙂 These looks so delicious.

    1. Awesome Uma! Please let us know how you like it!

    1. Haha doesn’t it just? Gotta love seasonal veggies 🙂

  7. 4 stars
    As an Italian, I am actually impressed. No insult htere. 🙂 The only thing I’d say you missed is that traditionally, it’s a nut of butter and before adding the grated cheese, which can and must only be parmesan. The reason being that we only really grate really hard cheese that does not add creaminess. 🙂

    Still, even to someone with admittedly somewhat purist tendencies like me, that looks wonderful. Well done. 🙂

    1. Thanks G! Really glad to hear that 🙂 that’s very interesting to know about cheese not being used to add creaminess – and you mean you use nut butter at the beginning? I bet that’s delicious!

  8. I love risotto and its so great with Spring vegetables. The addition of mint is great too

    1. Mint rocks in it! Like tomato and basil, pea and mint is one of those combos that just really fit together. And anything cooked with them just gets better 😉

  9. I LOVE risotto, especially with asparagus. Since going vegan I leave out the cheese, and it’s still creamy and delicious. Great recipe and video. 🙂

    1. Thanks Linda. Yep, the cheese can definitely be left – I’ve made a vegan version a couple of times already too 🙂

  10. I don’t care if somebody is Italian or not, this looks delicious! I really hate stupid rules…if food is good, it’s good, period. My favorite risotto I’ve ever had was in Ireland and it was a pea and asparagus risotto…and it was mind-blowing. I could live on it! I’m just like you, I add peas or veggies (depending on which kind) right before the end of the dish according to how long they would take to cook. Who cares about rules, if the end result is delicious, nobody will care!

    1. Agreed, good food is good food! That’s awesome to hear your fave risotto was pea and asparagus…great minds think alike and all that 😉

  11. 5 stars
    What a fab looking risotto! I love risotto so much but actually never used aparagus. I’m so gonna make this soon.

    1. Hi Molly, yep it’s the perfect time of year to get all that lovely asparagus eaten up! 🙂

  12. 5 stars
    Loved this recipe Dave. Interested that you don’t include white wine (the step between frying the rice in the oil and the stock). I included it because that’s what I always do with risotto. I also added both parsley and mint and it was delish!

    1. Hi Susan! Funny enough I do do that my step myself – I nearly always use white or red wine in risotto (depending on the type). For various reasons we tend to leave alcohol out of recipes, but you’re right, I should add it as optional. Thanks for the heads up and really glad you enyjoed the recipe! 🙂

  13. Yummy! I’m vegan, so I used olive oil instead of butter, and replaced cheese with a mixture of vegan cheese, nutritional yeast and powdered garlic, and it worked really well. 🙂 I was afraid that the asparagus will be too raw cooked so shortly, but it was nice and crunchy. Thank you for the recipe!