This creamy asparagus and potato risotto is a comforting and delicious dish, perfect for a weeknight dinner or a special occasion. The combination of tender asparagus, creamy potatoes, and nutty Arborio rice creates a symphony of flavors and textures. This recipe is surprisingly easy to make, even for beginners, and provides a fantastic opportunity to experiment with herbs and spices to add your personal touch.

What sets this risotto apart is the careful balance of flavors and the technique of slowly adding broth to the rice. This ensures that each grain is perfectly cooked and absorbs all the delicious flavors. The addition of fresh herbs enhances the overall aroma and creates a visual appeal that is as satisfying as the taste. We've also included step-by-step instructions to eliminate any guesswork. Trust me, it's a game changer.

Asparagus and Potato Risotto

Name: Asparagus-and-Potato-Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Spring
Ingredients: 1 cup Arborio rice; 4 cups Chicken broth; 1 cup Potatoes, diced; 1 cup Asparagus, chopped; 1 Shallot, minced; 2 cloves Garlic, minced; 2 tablespoons Butter; 1/2 cup Parmesan cheese, grated; 2 tablespoons Fresh parsley, chopped; to taste Salt and pepper

This recipe for Asparagus and Potato Risotto delivers a comforting and flavorful dish perfect for any occasion. The slow addition of broth ensures each rice grain is perfectly cooked, resulting in a creamy, delicious risotto.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First, prep your ingredients! Wash and chop the potatoes into small, roughly 1/2-inch dice; this ensures even cooking. Snap the ends off your asparagus and cut into 1-inch pieces, discarding any tough ends. Mince the garlic – you want a nice, subtle garlic flavor, not a garlic bomb. Chop the shallot finely, roughly the same size as your garlic. Grab your Parmesan cheese, and get ready to grate some goodness; you'll need roughly 1/2 cup, maybe a little more if you're feeling cheesy. Don't skimp on the parmesan; it adds creaminess and depth.
Next up, the star of the show: the risotto! Melt the butter in your large saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 3-4 minutes. Don't rush this; we're building flavor here. Add the garlic and cook for another minute, until fragrant but not browned. Add the rice and toast for about a minute, just until the grains are translucent around the edges. This little step gives the risotto such a nutty taste!
Now for the liquid magic. Add about a cup of the hot broth to the rice, stirring constantly until it's absorbed. Keep adding the broth, one cup at a time, stirring constantly until each addition is fully absorbed before adding more. The risotto should be creamy but not too soupy. This process might take 20-25 minutes. It's where you really need to pay attention; it's kind of like making love to the rice. Once you are ready to add the asparagus and potatoes, stir them in during the last 10 minutes of cooking. Let's keep this slow and steady, folks. It's the key to getting that perfect texture. The vegetables should be tender-crisp.
Finish it off! Once the risotto is cooked through – the rice should be creamy and al dente, meaning it offers a slight resistance when you bite it– stir in the grated Parmesan cheese, butter, and parsley. Season with salt and pepper to taste. That last bit of butter adds a little richness and shine. Mmm.
Serve immediately and enjoy! This risotto is best served fresh. Garnish with extra Parmesan and a sprinkle of parsley for an extra touch of elegance. Enjoy the creamy texture and delightful flavors. You deserve it!

📝 Notes

For a richer flavor, use homemade chicken broth.
Feel free to add a splash of white wine along with the garlic for extra depth of flavor.
Don't overcook the asparagus; it should be tender-crisp.