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Asparagus Risotto

Rated as 4.5 out of 5 Stars

"Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish."
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1 h servings 178
Original recipe yields 12 servings


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  1. Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.
  2. Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.
  3. Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

Nutrition Facts

Per Serving: 178 calories; 5.1 26.6 4.9 13 198 Full nutrition

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Read all reviews 7
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Delicious! We added minced garlic while cooking the veggies.

It was a tasty treat. I modified the base recipe by grilling some prosciutto and folding it in at the end. Perfect combination.

omitted the tomatoes.....and it was awesome...

i used cauliflower rice instead of rice to make it keto friendly and it was delicious. will definitely make it again

This was really delicious! Creamy, and a cheap, yet large amount of food. One thing I'd make sure before making this is that the rice should be uncooked. I didn't know that and put in cooked ric...

used wine and milk instead of chicken broth

This was a great recipe and has a few elements that come together nicely. I really enjoy risotto and this is the first recipe that I made that didn't require more liquid than the recipe called ...