Asparagus Risotto with Herbs
Asparagus Risotto with Herbs

Asparagus Risotto with Herbs

A light salad perfect for that fresh asparagus we're seeing this time of year
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4


  • 1 yellow onion diced
  • 6 garlic cloves minced
  • 2 tbsp extra virgin olive oil
  • ¾ cup white wine
  • 2 cups arborio rice
  • ½ cup fresh herbs
  • 1 tsp sea salt
  • ¼ tsp black pepper
  • 2 bay leaves
  • 6 cups vegetable broth
  • 2 tbsp lemon juice
  • 1 bunch asparagus chopped


  • parmesan cheese


  • Add 1 yellow onion, 6 garlic cloves, and 2 tbsp extra virgin olive oil to a large pot. Sauté over medium heat for about 6-7 minutes.
  • Bring a small pot of water to boil. Add 1 bunch asparagus and blanch for 1 minute, then drain and set aside.
  • Add ¾ cup white wine to the onion and simmer until all liquid has absorbed, stirring occasionally.
  • Add in 2 cups arborio rice, half of the herbs, 1 tsp sea salt, ¼ tsp black pepper, and 2 bay leaves. Toast the rice for 2 minutes.
    ½ cup fresh herbs
  • Add in 1 cup of vegetable broth and simmer over low heat until absorbed, stirring frequently. Repeat this step, adding 1 cup of broth at a time. Once you have used 4 cups, stir in parmesan cheese (optional).
    6 cups vegetable broth
  • Add in another cup of broth and check the rice for doneness. Keep adding 1 cup at a time until the rice is fully cooked and the risotto is creamy.
    6 cups vegetable broth
  • Discard the bay leaves and stir in 2 tbsp lemon juice, rest of the herbs, and blanched asparagus.
    ½ cup fresh herbs
  • Serve warm with extra parmesan.
Keyword Asparagus, Recipe of the Week, Salads
Author: Zack

Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.

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