Double Asparagus Risotto Recipe

Name: Double Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, trimmed and cut into 1-inch pieces; 4 cups low sodium chicken broth, divided; 1 lemon, zest of; ¼ cup pine nuts; 1 carrot, diced; 1 small onion, diced; 4 garlic cloves, minced; 1 tablespoon olive oil; 1 cup risotto rice (arborio, carnaroli or other); 2 tablespoons butter; ¼ cup parmesan cheese, grated or ¼ cup romano cheese; salt & freshly ground black pepper, to taste

Servings: persons

1 lb fresh asparagus, trimmed and cut into 1-inch pieces
4 cups low sodium chicken broth, divided
1 lemon, zest of
¼ cup pine nuts
1 carrot, diced
1 small onion, diced
4 garlic cloves, minced
1 tablespoon olive oil
1 cup risotto rice (arborio, carnaroli or other)
2 tablespoons butter
¼ cup parmesan cheese, grated or ¼ cup romano cheese
salt & freshly ground black pepper, to taste

1
Steam asparagus in 1 cup chicken broth.
2
When asparagus is tender, set aside tips.
3
Combine remaining asparagus with broth used to steam asparagus.
4
Add lemon zest.
5
Puree asparagus, steaming liquid and lemon zest together.
6
A stick blender is ideal for this, but a blender works just fine.
7
Set aside processed asparagus, broth and zest.
8
Heat remaining broth in saucepan or microwave.
9
In deep skillet or saucier, toast pine nuts, then remove from pan and set aside.
10
Heat olive oil over medium heat in same pan.
11
Saute onion, carrot and garlic 3-5 minutes, over low heat, seasoning with salt and pepper, until onions are translucent and carrots are softened; do not brown vegetables.
12
Stir in rice.
13
Saute another 3-5 minutes, stirring, until rice is covered with oil and glistening.
14
Still over medium heat, add heated broth 1/2 cup at a time, stirring almost constantly and adding more broth as each previous addition is absorbed.
15
When all of broth has been added, add asparagus-broth-lemon zest puree, 1/2 cup at a time, until rice is tender and almost all liquid has been absorbed.
16
It will take 20-30 minutes to incorporate all liquid - your patience will be rewarded!
17
Gently fold in reserved asparagus tips and toasted pine nuts.
18
Remove from heat.
19
Stir in butter and parmesan.
20
Serve immediately.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 lb fresh asparagus, trimmed and cut into 1-inch pieces, 4 cups low sodium chicken broth, divided, 1 lemon, zest of, ¼ cup pine nuts, and more.

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

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

That's it — enjoy your meal!

Double Asparagus Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions