Fourth-Infused Italian Risotto with Parmesan and Asparagus
Creamy Italian risotto gently cooked with a custom Fourth spice blend, fresh asparagus, and finished with Parmesan cheese for a comforting meal. This italian-inspired rice & grains (vegetarian) ready in about 35 minutes pairs Arborio rice, kept warm vegetable broth, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 cup Arborio rice
- 4 cups, kept warm vegetable broth
- 1/2 cup dry white wine
- 2 tbsp olive oil
- 1 small, finely chopped shallot
- 1 minced garlic clove
- 1 bunch (12 spears), trimmed and cut into 1-inch pieces asparagus
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/8 tsp ground nutmeg
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove, sautéing for 2 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup Arborio rice and toast for 1-2 minutes until edges become translucent. Pour in 1/2 cup dry white wine and cook, stirring, until the liquid is mostly absorbed.
- Step 3: In a separate pot, keep 4 cups vegetable broth warm on low heat. Begin adding broth to rice one ladle (about 1/2 cup) at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
- Step 4: Meanwhile, steam 1 bunch trimmed asparagus pieces for 3-4 minutes until tender-crisp. Add asparagus to the risotto halfway through cooking (after about 10 minutes).
- Step 5: Stir in 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 1/8 tsp ground nutmeg (the Fourth spice blend) when rice is just tender (about 18 minutes total).
- Step 6: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmesan cheese until creamy. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fourth-Infused Italian Risotto with Parmesan and Asparagus take to make?
Total time is about 35 minutes (10 min prep + 25 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 Fourth-Infused Italian Risotto with Parmesan and Asparagus?
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 Fourth-Infused Italian Risotto with Parmesan and Asparagus?
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 Fourth-Infused Italian Risotto with Parmesan and Asparagus 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 Fourth-Infused Italian Risotto with Parmesan and Asparagus 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.
