Asparagus Risotto

Take advantage of New Jersey’s 5.6 million pounds of asparagus with this amazing recipe.

I found a version of this recipe a long time ago, in a Russian cooking magazine of all places, and with a few alterations, it has been a family favorite ever since. It’s easy, delicious, and makes a great meatless option for your recipe arsenal, especially during the spring months when asparagus is in season. It’s so buttery and cheesy that it makes great comfort food, but the crispness and freshness of the asparagus and tomatoes let you feel like you’re eating healthy. 🙂


  • 1 bundle asparagus, cut into 1-inch pieces
  • 1 sweet onion, diced (about 3/4 cup)
  • 6 cups vegetable broth
  • 1/8 tsp tumeric
  • 4 tbsp butter or ghee
  • 1 3/4 cups arborio rice
  • 1 pint grape tomatoes
  • 1 1/3 cup Parmesan cheese, grated
  • 2-3 tbsp chopped parsley (optional, for garnishing)
  • Salt and pepper to taste (but keep in mind that both the broth and the Parmesan will add salt)


Place asparagus on a baking sheet lined with foil, season with salt, peper, and olive oil. Roast for 9-10 minutes and let cool.

Melt 2 tbsp butter in a pan. Add onion, and season with salt and pepper. Cook on low heat until translucent. Meanwhile, heat the broth in a separate pot.

Add 2 more tbsp butter to the onions, then add rice. Toast rice for two minutes while mixing.  Add tumeric.

Start adding about 2 ladles of hot broth at a time to rice and onion, constantly mixing until broth is evaporated after each addition. After about 3 additions of broth, mix well, then cover the pan for about 5 minutes. Repeat the process until all of the broth is used and the rice is cooked.

Add an extra tbsp of butter and grated Parmesan.

Add roasted asparagus and tomatoes, mix, and top with parsley. Serve while hot.

Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)

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