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Overhead view of a bowl of risotto with asparagus.

Asparagus Risotto (Vegan Option)

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!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 366kcal


  • 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


  • 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 sauce brings 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.
  • 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.
  • Add the arborio rice and let the wine reduce until it’s almost gone.
  • 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.
  • Cook for 15 to 20 minutes. Add broth as the rice continues to absorb it.
  • 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.


  1. Finish off with a squeeze of fresh lemon to brighten up the risotto.
  2. 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.
  3. 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.
  4. 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.


Serving: 1cup | Calories: 366kcal | Carbohydrates: 51g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1427mg | Potassium: 369mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1484IU | Vitamin C: 8mg | Calcium: 179mg | Iron: 5mg