Asparagus and Parmesan Risotto with White Wine

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Creamy risotto enriched with tender blanched asparagus and sharp Parmesan cheese, brightened with a splash of white wine. This Italian rice and grain recipe (vegetarian), ready in about 40 minutes, pairs arborio rice, fresh asparagus, and unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 small shallot, finely chopped
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 4 cups low sodium vegetable broth, kept warm
• 1/2 cup freshly grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1/4 tsp black pepper

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Instructions

1. Step 1: Bring a small pot of salted water to a boil. Add 1/2 lb trimmed fresh asparagus pieces and blanch for 2 minutes until bright green and tender-crisp. Drain and set aside.
2. Step 2: In a large saucepan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, cooking for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup arborio rice and cook for 1-2 minutes until edges become translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
5. Step 5: Add 4 cups warm vegetable broth one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue for 18-20 minutes until rice is creamy and al dente.
6. Step 6: Fold in blanched asparagus, 2 tbsp unsalted butter, 1/2 cup freshly grated Parmesan cheese, 1 tbsp fresh lemon juice, and 1/4 tsp black pepper. Stir gently until butter and cheese melt and risotto is luscious. Serve immediately.