Asparagus risotto — made with mascarpone, shallot, white wine, and lemon — is creamy, decadent, and surprisingly simple to prepare.
So many people I know would never dare attempt to make risotto at home. Whenever I ask why, the same reasons come up: It’s too complicated and it takes too much time.
Yes, it takes a little time (about 25 minutes of active cooking), but it is not that complicated, I promise. I think the reason risotto gets a bad rap is because it needs to be stirred often. It’s not really a “set it and forget it” type of dish. This is because agitating (stirring) the rice is what releases the starch that makes risotto so creamy. So, yes, it will need some care and attention for a full 20 minutes or so, but you won’t need to be constantly standing there and stirring.
It’s worth it, promise. Give it a shot!
How to Make Risotto
In general, what is risotto made of? All risottos are made from the following basic ingredients:
- Arborio rice. Arborio, a short-grain rice, is the star of the show. This rice is high in starch, firm, and slightly chewy. It is traditionally used in risotto and creates a creamy and hearty texture.
- Fat. Typically, olive oil, vegetable oil, and/or butter is used.
- Stock. Chicken stock is the typical liquid of choice, but vegetable stock can be used to make a vegetarian risotto.
- Aromatics. Garlic, shallots, onion, and/or herbs.
- Wine. Dry white wine or vermouth.
- Cheese. Parmesan cheese or Pecorino Romano is common, but I love adding mascarpone for an even creamier texture.
The above are the basics of any risotto. This would be delicious on its own, but you can also add any combination of protein or vegetables you’d like. Additionally, you could experiment with different types of cheese, herbs, and flavors.
To make risotto, aromatics (such as shallot and garlic) are sautéed in fat before the rice is added. Then, the rice is lightly toasted in the fat before wine is added. Once the wine is evaporated, hot liquid (typically stock) is slowly incorporated over several additions. The rice is stirred consistently to release starch and create a creamy texture. The risotto is cooked until the rice is al dente, and all liquid has been absorbed. Finally, cheese and add-ins are mixed in.
I like this article from Bon Appétit on tips for making the best risotto (and what to not do!).
What You Need to Make Asparagus Risotto
You only need a few simple ingredients to make this rich and creamy lemon asparagus risotto recipe:
Dairy and Produce
- butter
- shallot
- garlic
- asparagus
- lemon
- mascarpone cheese
- Parmesan cheese
Pantry
- olive oil
- white wine
- Arborio rice
- chicken stock
How to Make Risotto Creamy
The key to making risotto creamy is not just in the butter or cheese, but in the rice itself. Using a short-grain rice is crucial. You need to choose a rice that has a high starch content. The most popular rice options that work for risotto are:
Additionally, the creaminess is dependent on the act of consistently stirring the risotto to agitate the rice and release its starch.
Of course, the ingredients you add to the risotto will also effect its creaminess. My secret for an extra creamy and decadent risotto? Mascarpone cheese.
Asparagus Risotto Recipe FAQ
Risotto is best eaten as soon as it’s made. However, you can reheat risotto (on the stovetop) in the following steps: Add 2 tablespoons of broth for every cup of leftover risotto. Bring the broth to a simmer in a saucepan and then add the leftover risotto. Heat over medium-low heat and stir until the risotto is warmed and creamy again.
Yes, all risottos made using traditional methods are naturally gluten-free. Risotto uses rice, not pasta, and is thickened naturally with starch, not flour.
If you’re wondering what to eat with risotto to ensure a well-balanced meal, I suggest a simple salad. This will round out the flavors, fat, and richness of the dish. You can also serve risotto with your favorite protein. Seared scallops, shrimp, or chicken are excellent options and all pair well with this asparagus risotto recipe.
Asparagus Risotto Recipe Video
Watch our video for step by step instructions on how to make this creamy mascarpone risotto!
We hope that you make and enjoy this Asparagus Mascarpone Risotto! What is your favorite way to make risotto? Let us know in the comments below.
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Asparagus Risotto With Mascarpone and Lemon
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Description
Asparagus risotto — made with mascarpone, shallot, white wine, and lemon — is creamy, decadent, and surprisingly simple to prepare.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- ½ cup white wine
- 5 cups hot chicken stock
- 12 asparagus spears, trimmed and blanched
- 1 lemon, finely zested
- ½ cup mascarpone cheese
- ½ cup grated fresh Parmesan cheese, plus more for serving
Instructions
- Heat the olive oil and butter in a medium Dutch oven, deep skillet, or other wide pot. In another pot, bring the broth to a simmer.
- Once the olive oil and butter is hot, add the shallot and garlic to the pan and cook until softened and translucent. Stir in the rice and coat the rice with the oil. Cook the rice for 2 minutes until lightly toasted.
- Pour in the white wine and continue cooking until all of the wine is evaporated.
- Slowly stir in the hot broth, one cup at a time. Let the rice absorb all of the liquid before adding more broth. Repeat this process until all of the liquid is added and the rice is tender, but slightly al dente, and the risotto is very creamy. This should take about 18-20 minutes.
- While the risotto is cooking, blanch your asparagus until tender and immediately place in ice water. Cut on a bias into 1-2” pieces.
- When the risotto is done, remove from the heat and stir in the lemon zest, mascarpone, and Parmesan. Mix until incorporated and creamy. Lastly, stir in the asparagus.
- Serve topped with additional Parmesan cheese.
Notes
You can use another short-grain rice for this risotto such as carnaroli or vialone nano.
Keywords: risotto
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