Asparagus Risotto (Vegan Option)

Name: Asparagus Risotto (Vegan Option)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound fresh asparagus; 4 cups vegetable broth; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons fresh dill; 1 tablespoons olive oil; 2 cloves of garlic (finely chopped); 1 small onion (chopped); 1 cup arborio rice; ½ cup dry white wine; ½ cup grated Parmesan; 2 tablespoons pine nuts

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A classic creamy risotto with asparagus, this Asparagus Risotto is the perfect Spring main dish or side dish. Vegetarian and made with a vegan option, this risotto is so easy to make and is made in under an hour!

Whether it's for Mother's Day, Easter, or just a weeknight dinner, this asparagus risotto is perfect for any occasion. It's creamy, flavorful, and shockingly easy to make.

Overhead view of a bowl of risotto with asparagus.

Risotto, a cozy and comforting dish, is always thought to be a labor intensive dish but this asparagus risotto will take you less than an hour from start to finish.

Don't like asparagus? Try one of these other risotto options:

Bacon and Pea Risotto
black truffle risotto (this on is my favorite ever!!)
jambalaya risotto
pumpkin risotto
shrimp risotto
sous vide risotto
crispy risotto cakes (I love this for leftover risotto!)

Check out the asparagus risotto web story!

What is Risotto?

Risotto is a northern Italian rice dish cooked with broth and wine until it reaches a creamy thick consistency. The rice used is not a regular rice but a special high-starch, short-grain rice called arborio rice that is able to absorb the broth without turning into mush.

Why This Recipe Works

This asparagus risotto is so flavorful thanks to being cooked in vegetable broth. The arborio rice takes on the flavors from the broth and then when mixed with fresh dill and parmesan at the end, each bite is packed with flavor.
It pairs perfectly with so many things! Your asparagus risotto doesn't have to be a main dish, you can pair it with some sous vide scallops to keep things light and fresh!
It's surprisingly easy and from prepping, cooking, and cleaning, you'll be done in less than an hour.

The Ingredients

Overhead view of ingredients needed to make asparagus risotto.

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.

Arborio rice — Arborio is a key ingredients when making a traditional risotto. You cannot substitute arborio rice for any regular rice like jasmine or basmati, it does not yield the same type of creamy texture at the end.

Asparagus — When picking asparagus, you want to avoid any that seem limp. You want them to be firm, able to stand straight, and the spears at the top be tightly closed.

Vegetable broth — I suggest using low sodium vegetable broth or no salt added so you can adjust the saltiness of the risotto to your liking by adding salt yourself.

Fresh dill — Fresh dill has a nice subtle citrus-y fresh flavor that lends well to risotto without being over powering.

Fresh dill being chopped on a cutting board.

Parmesan — The parmesan helps make our asparagus risotto extra creamy and flavorful.

Pine nuts — A handful of toasted pine nuts on top of our creamy rich risotto adds an extra layer to texture to it. I love how it adds a nice bite to the risotto.

Step By Step Instructions

Remove the fibrous part of the asparagus by cutting off the ends of the stems and peeling them if necessary, depending on their size.

Slice the asparagus into pieces about 1 inch long.

In a saucepan, bring 4 cups of water to a boil and cook the asparagus for 2 to 3 minutes.

Drain and set aside in a bowl of water and ice (this will stop the cooking process and the asparagus will keep a beautiful green color.)

In a saucepan, bring the broth to a boil. Remove from heat and keep the broth warm.

Diced onions and garlic on a cutting board.

In a large saucepan, add the olive oil over medium heat and add the garlic and onions.

Cook until the onion and garlic for 3 minutes then deglaze with the white wine.

Arborio rice added to a pan of onions and garlic.

Add the arborio rice and let the wine reduce until it’s almost gone.

Gradually adding broth into a pan of arborio rice.

Then, gradually add the hot broth to the rice, about 1 cup at a time while stirring constantly. Allow the rice to absorb the liquid between each addition.

Arborio rice in a pan with the wine reducing.

Cook for 15 to 20 minutes. Keep adding the broth as the rice continues to absorb it.

Pan of cooked arborio rice with the asparagus, dill, and parmesan added in, to be mixed.

Once the risotto is ready remove from the heat, add the asparagus, the grated Parmesan, and the dill. Taste and adjust the seasoning if needed.

Garnish with more fresh dill, Parmesan and toasted pine nuts if desired.

How to Toast Pine Nuts

Over medium heat add the pine nuts in a saucepan and cook until they’re golden brown, about 3 minutes - watch them closely to make sure they don’t burn.

Recipe Variations

To make this recipe vegan, substitute the Parmesan cheese with vegan cheese.
Want to make this more fitting for spring? Add in some fresh green peas.
Don't have onions? Swap in shallots.

Expert Tips

Finish off with a squeeze of fresh lemon to brighten up the risotto.
Scooping the broth in one ladle at a time allows you to control your risotto's texture. If you add all of the broth at once, the rice may not be able to absorb everything and ends up mushy.
Do not skip removing the ends of the asparagus. The woody ends are tough and are not pleasant to eat as it's super fibrous and chewy.
Be sure to keep an eye on the risotto and don't leave it on high heat. Stirring constantly on medium heat will help keep the asparagus risotto from burning.

Common Questions

How do I store leftover risotto?

If you have leftover risotto, be sure to transfer it to an airtight container and store it in your fridge. It'll keep well for a couple of days but it's best to enjoy your asparagus risotto immediately.

How do I reheat leftover risotto?

While you can microwave risotto, I like to reheat my risotto on the stovetop. Simply add the cold asparagus risotto to a pan on the stove and add a splash of broth to it.

Stir on medium heat until the risotto has heated through. The extra broth will keep the risotto from drying out and keep it creamy.

What if I don't have white wine?

If you don't have white wine, not to worry, you can still make this risotto! Simply replace the wine with more broth.

What else can I use instead of vegetable broth for risotto?

You can use my Crockpot Chicken Broth, Slow Cooker Beef Bone Broth, Instant Pot Turkey Bone Broth, Instant Pot Chicken Bone Broth or if you want to keep this vegan/vegetarian friendly, you can use mushroom broth.

Did you make this asparagus risotto recipe? rate it and leave a comment below to let me know how it turned out!