Gin-Infused Asparagus Risotto
A creamy risotto with tender asparagus and a subtle gin aroma, finished with a drizzle of truffle oil. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs arborio rice, chicken stock, white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 1/2 cups arborio rice
- 4 cups chicken stock
- 1/2 cup white wine
- 1 bunch (about 12 spears) asparagus
- 2 small, diced shallots
- 3 tbsp butter
- 1 tbsp, grated ginger
- 3 tbsp gin
- 1/2 cup, grated parmesan cheese
- 1 tbsp truffle oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: Heat 1 tbsp butter in a large skillet over medium heat. Add shallots and sauté for 2 minutes until softened. Add ginger and cook for 1 minute until fragrant.
- Step 2: Stir in arborio rice until coated with butter. Add 1/2 cup chicken stock and cook for 2 minutes, stirring frequently until the liquid is absorbed.
- Step 3: Add 1/2 cup white wine and cook for 1-2 minutes until the wine is reduced by half. Continue adding chicken stock, 1/2 cup at a time, stirring constantly until the rice is al dente and creamy.
- Step 4: While the rice cooks, steam asparagus spears until tender, about 5 minutes. Squeeze dry and set aside.
- Step 5: In a separate bowl, whisk together gin, salt, and pepper. Fold the asparagus into the risotto, then stir in parmesan and truffle oil until evenly distributed. Garnish with additional truffle oil and pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gin-Infused Asparagus Risotto take to make?
Total time is about 55 minutes (20 min prep + 35 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 Gin-Infused Asparagus Risotto?
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 Gin-Infused Asparagus Risotto?
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 Gin-Infused Asparagus Risotto 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 Gin-Infused Asparagus Risotto 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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 35-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
