Asparagus Risotto

Recipe by: Castiron Kate

A fall-back recipe any time you need a side, particularly in the spring.


  • 1 lb asparagus
  • 5/8 tsp salt
  • 2 sprays cooking spray
  • 1/2 tbsp unsalted butter
  • 3 small shallots
  • 1 cup uncooked arborio rice
  • 1 tbsp lemon juice
  • 4 cups chicken broth
  • 1/3 cup grated parmesan cheese
  • 1/8 tsp black pepper


  1. Trim the asparagus and cut into bite-size pieces.
  2. Bring a pot of water, salted with the 1/2 tsp salt to a boil.
  3. Blanch the asparagus for 2 minutes, then drain and run under cold water to stop the cooking and help retain their bright green color.
  4. Spray medium pot with cooking spray and set over medium heat; melt butter.
  5. When butter is melted, add the minced shallots and cook, stirring frequently until translucent, approximately five to seven minutes.
  6. Add the rice to the pan, tossing to coat; cook for two minutes.
  7. Add the lemon juice to the rice mixture, cook until all the juice is absorbed.
  8. Meanwhile bring the chicken broth to a boil; keep warm.
  9. Add 1/2 cup of the broth at a time to the rice, stir until absorbed. Repeat with remaining broth, making sure each addition of the broth is absorbed before adding more. You may need to add more than the 4 cups of broth, depending on the quality of the rice.
  10. When rice turns creamy and just done (slightly chewy and not mushy) remove pot from heat and add cheese, stirring well.
  11. Stir in asparagus, salt, and pepper. Gently stir until asparagus is heated through.


I have altered this for our family's lower sodium diet, using unsalted chicken broth and not adding the salt to the aspagus cooking water or at the end of the recipe.