This creamy, dreamy asparagus risotto is a symphony of flavors and textures, featuring five luscious cheeses that dance on your palate. It's the kind of dish that makes you feel sophisticated, even if you're wearing your comfy sweatpants while you're making it. My friend Maria makes this for every holiday, it's a family favorite for her.

Imagine: tender asparagus spears nestled in a bed of perfectly cooked Arborio rice, all bathed in a rich, cheesy sauce. The five cheeses—Parmesan, Pecorino Romano, Asiago, provolone, and mozzarella—create a complex yet harmonious flavor profile that's both comforting and exciting. Honestly, after a long day, this dish hits the spot.

Asparagus Risotto with Five Cheeses

Name: Asparagus-Risotto-with-Five-Cheeses
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Cuisine: Spring
Ingredients: 1 cup Arborio rice; 4 cups Vegetable or chicken broth; 1/2 medium, chopped Shallot; 2 cloves, minced Garlic; 2 tablespoons Butter; 1 cup, chopped Fresh asparagus; 1/2 cup, grated Parmesan cheese; 1/4 cup, grated Pecorino Romano cheese; 1/4 cup, grated Asiago cheese; 1/4 cup, shredded Provolone cheese; 1/4 cup, shredded Mozzarella cheese; to taste Salt and pepper; for garnish (optional) Fresh parsley

Indulge in this luxurious asparagus risotto, a comforting yet sophisticated dish bursting with the flavors of five different cheeses. It’s a show-stopper for dinner parties and a cozy comfort food for a quiet night in.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

First things first, prep your mise en place! This is fancy chef-speak for getting all your ingredients measured and ready to go before you begin. It will make the whole process so much smoother and less stressful. Trust me, I learned that the hard way!
Finely chop your shallot, and mince the garlic. We're aiming for a delicate flavor here, so no big chunks. Set aside.
Next, get your asparagus ready. If using fresh asparagus, snap off the tough bottom ends and chop into roughly 1-inch pieces. If using frozen asparagus, make sure they are completely thawed.
In your large saucepan, melt the butter over medium heat. Add the shallot and sauté for a couple of minutes until it just starts to soften, about 2-3 minutes. Dont let it brown!
Now add the garlic and cook for about 30 seconds more, just until fragrant. Be careful not to burn the garlic; that would be sad!
Time for the Arborio rice! Add it to the pan and toast it for a couple of minutes, stirring constantly. This step helps to release the starch, creating that lovely creamy texture.
Pour in about a cup of your warm vegetable or chicken broth. Stir until the liquid is absorbed by the rice. Then keep adding broth, one cup at a time, making sure each cup is absorbed before adding the next. This is the slow and steady part and takes about 20-25 mins. Keep stirring every few minutes.
Once the rice is almost cooked (it should still have a slight bite to it), it’s time for the cheese. Add your Parmesan cheese, Pecorino Romano, and Asiago, stirring until melted and creamy. Then add your provolone and mozzarella, stirring to combine until it’s all nice and gooey.
Stir in the cooked asparagus, season generously with salt and freshly ground black pepper, and give it one last stir. You can add a squeeze of fresh lemon juice for brightness too.
Serve immediately. Garnish with fresh parsley or other herbs, if desired. There you go! A luxurious risotto, perfect for a special occasion or a cozy night in. Enjoy!
Remember, practice makes perfect! Don't be afraid to experiment with different cheeses and flavors to find your perfect combination. And always feel free to adjust the seasoning to your own taste. Cooking is all about expressing yourself!

📝 Notes

For a richer flavor, use chicken broth instead of vegetable broth.
If you don't have all five cheeses, you can substitute with others. The most important thing is to have a good mix of creamy and sharp cheeses.
Make sure to adjust the salt and pepper to your preference.
Don't overcook the risotto; it should be creamy but still have a slight bite to the rice.
The risotto will thicken as it cools.
This risotto is best served immediately, but leftovers can be stored in an airtight container for up to 2 days.