Truffle-Infused Risotto with Asparagus and Parmesan
A luxurious risotto made with Arborio rice, saffron, and fresh asparagus, finished with truffle oil and Parmesan for a decadent flavor. This italian-inspired pasta ready in about 45 minutes layers Arborio rice, large, diced onion, white wine into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 450 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. 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
- 300g Arborio rice
- 1 large, diced onion
- 100ml white wine
- 1L vegetable broth
- 1 tbsp truffle oil
- 200g, trimmed asparagus
- 100g, grated Parmesan
- 30g butter
Instructions
- Step 1: In a large skillet, heat 30g butter over medium heat. Add 1 large diced onion and sauté for 3 minutes until softened. Add 300g Arborio rice and stir for 2 minutes.
- Step 2: Pour in 100ml white wine and stir until absorbed. Add 1L vegetable broth, 1 tbsp truffle oil, and a pinch of salt. Simmer for 18 minutes, stirring frequently, until rice is creamy.
- Step 3: Stir in 200g trimmed asparagus and 100g grated Parmesan. Cook for 2-3 minutes until asparagus is tender. Remove from heat and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Truffle-Infused Risotto with Asparagus and Parmesan take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Truffle-Infused Risotto with Asparagus and Parmesan?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Truffle-Infused Risotto with Asparagus and Parmesan?
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 Truffle-Infused Risotto with Asparagus and Parmesan 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.
What goes well with Truffle-Infused Risotto with Asparagus and Parmesan?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
