Asparagus Risotto Recipe


  • 4 - 6 cups chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 pound asparagus, ends trimmed and cut into 1-inch pieces
  • 1/2 cup sweet onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1 cup white wine
  • 1 cup frozen peas, thawed
  • 1 tablespoon unsalted butter
  • 1/4 cup grated parmesan cheese
  • Lemon zest and juice, to taste
  • Kosher salt, to taste
  • Pepper, to taste
  • 4 ounces prosciutto, cut into thin strips
  • 16 cooked shrimp


  1. Place broth in large saucepan over medium-low heat and bring to simmer. Reduce heat to low. Cover and keep hot.
  2. In a large saucepan or skillet with straight sides, heat olive oil on medium-high heat. Add asparagus, onion, and garlic. Sauté until onions are translucent. Add rice and stir until grains are well coated. Add wine and stir until completely absorbed.
  3. Cook and stir, adding hot broth, about 1/2 cup at a time. Allow broth to be fully absorbed into rice before adding more. Continue adding broth, stirring constantly, until rice is cooked and has a creamy texture. Remove pan from heat.
  4. Add peas, butter, and cheese. Mix gently. Season with lemon zest, lemon juice, salt, and pepper, to taste. Top with prosciutto or shrimp, if desired.


Amount Per Serving (based on 4 servings)
Calories: 470
Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Sodium: 990 mg
Carbohydrates: 70 g
Fiber: 6 g
Sugar: 5 g
Protein: 12 g
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Ratings and Reviews

“This was delicious!”
“Made this tonight with the addition of prosciutto as suggested on your facebook post. so delish!”
“Easy to make and delicious ”

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