How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Asparagus Risotto?

You need 9 ingredients. The key ingredients include: 1 small onion, chopped, 2 tablespoons olive oil, 1 clove garlic, minced, 2 cups rice (no Italian Arborio rice? Use whatever kind you have), and more.

Is Asparagus Risotto suitable as vegetarian?

Yes, Asparagus Risotto falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Asparagus Risotto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Risotto Recipe

Name: Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 2 tablespoons olive oil; 1 clove garlic, minced; 2 cups rice (no Italian Arborio rice? Use whatever kind you have); 3 1/2 cups stock or bouillon (any kind); 1 lonely bunch of asparagus, cut into 2-inch lengths (set the tip pieces aside); 1/4 cup grated Parmesan cheese; 1/2 cup heavy cream (or evaporated milk, or half-and-half); Salt

Try this homemade Asparagus Risotto recipe the whole family will love. Made with onion, olive oil, clove garlic and rice. Easy step-by-step instructions…

This Asparagus Risotto relies on simple, everyday ingredients such as small onion, chopped, olive oil, garlic, minced and stock or bouillon (any kind). It comes together quickly and makes 4 servings, at about 554 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 small onion, chopped
2 tablespoons olive oil
1 clove garlic, minced
2 cups rice (no Italian Arborio rice? Use whatever kind you have)
3 1/2 cups stock or bouillon (any kind)
1 lonely bunch of asparagus, cut into 2-inch lengths (set the tip pieces aside)
1/4 cup grated Parmesan cheese
1/2 cup heavy cream (or evaporated milk, or half-and-half)
Salt

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Quick Info

Servings
4 servings
Calories
554 kcal
Category
Vegetarian

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