Fourth-Infused Italian Risotto with Parmesan and Asparagus

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 and grain recipe (vegetarian), ready in about 35 minutes, pairs Arborio rice, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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).
6. Step 6: Remove from heat and stir in 2 tbsp unsalted butter and 1/2 cup freshly grated Parmesan cheese until creamy. Serve immediately.