Asparagus and Parmesan Risotto with White Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy risotto enriched with tender blanched asparagus and sharp Parmesan cheese, brightened with a splash of white wine. This italian-inspired rice & grains (vegetarian) ready in about 40 minutes pairs arborio rice, divided unsalted butter, olive oil 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 "Plan a meal with the AI" 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.

Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Asparagus and Parmesan Risotto with White Wine take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asparagus and Parmesan Risotto with White Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Asparagus and Parmesan Risotto with White Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asparagus and Parmesan Risotto with White Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asparagus and Parmesan Risotto with White Wine vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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