ASPARAGUS RISOTTO WITH PECORINO ROMANO Recipe

I’m sharing an Asparagus Risotto that brings Arborio rice, trimmed asparagus, Pecorino Romano and a splash of dry white wine together with lemon zest and garlic. Read on for a straightforward recipe that highlights those ingredients and a couple of chef-friendly tips and pantry-friendly swaps.

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If you like risotto that feels indulgent but actually comes together without drama, this Asparagus Risotto with Pecorino Romano is for you. I start with Arborio rice and simmer it slowly in hot stock, coaxing out that creamy texture that makes risotto worth the fuss, and fold in blanched asparagus so the green stays bright.

A little shallot and a splash of dry white wine build a base that sings when you stir in generous grated Pecorino Romano and a pat of butter at the end. I always finish with lemon zest and a squeeze of juice because it wakes everything up, even though some people skip it.

This sits right alongside other Spring Risotto Recipes I make, and it’s one of my favorite Asparagus Risotto versions when I want something simple but memorable. It’s easy enough for weeknights, but trust me, guests will think you worked harder than you did, and you might make it again the next night.

Why I Like this Recipe

1. I love how insanely creamy it gets when you stir in the Pecorino and butter at the end, it feels indulgent but not heavy.
2. I like that the asparagus gives a fresh bright bite so the dish does not taste one note, it balances the cheese really well.
3. I enjoy the way the wine and garlic build flavor slowly while the rice cooks, it tastes fancy but is actually doable.
4. I appreciate that it can be a simple side or the main thing, and the tips about keeping the stock hot and adding the asparagus at the end make it foolproof.

Ingredients

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Starchy short grain rice, gives creamy texture and slow carbs, mild nutty taste.
Crunchy green veggie, high in fiber and folate, slightly grassy and sweet.
Salty sharp sheep cheese, adds protein and umami, its not too creamy.
Extra virgin adds fruity richness, healthy fats helps carry flavors.
Gives silkiness and richness, its saturated fat so use moderate amounts.
Bright acidic splash deglazes pan, adds slight tang and aroma.
Pungent small amount boosts savory depth, can mellow when cooked.
Fresh citrus lift, balances salt and fat with bright zippy flavor.
Milder than onion, adds subtle sweet oniony base without overpowering.
Warm low sodium stock feeds rice, adds savory depth and body.

Ingredient Quantities

- 1 1/2 cups Arborio rice (300 grams)

- 1 pound (about 450 grams) asparagus, woody ends trimmed and cut into 1 inch pieces

- 4 to 5 cups (1 to 1.2 liters) low sodium chicken or vegetable stock, kept hot

- 1 small shallot, finely chopped or 1 small yellow onion if you dont have shallot

- 1 garlic clove, minced

- 1/2 cup dry white wine (120 ml)

- 2 tablespoons extra virgin olive oil

- 3 tablespoons unsalted butter, divided

- 3/4 to 1 cup grated Pecorino Romano (75 to 100 grams), plus extra for serving

- Salt, to taste

- Freshly ground black pepper, to taste

- Zest of 1/2 lemon and 1 tablespoon lemon juice, optional but brightens the dish

- Fresh parsley or chives, chopped, for garnish optional

How to Make this

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1. Bring 4 to 5 cups hot low sodium stock to a simmer in a saucepan and keep it over very low heat so it stays hot; prep asparagus (trim woody ends, cut into 1 inch pieces), mince shallot and garlic, grate 3/4 to 1 cup Pecorino Romano, zest half a lemon and squeeze 1 tablespoon lemon juice if using.

2. In a large heavy skillet or wide saucepan heat 2 tablespoons extra virgin olive oil and 1 tablespoon of the butter over medium; add asparagus, season lightly with salt, and sauté 2 to 3 minutes until bright green and just tender; transfer asparagus to a plate and set aside.

3. Add the remaining 2 tablespoons butter to the pan with a little more oil if needed, then add the finely chopped shallot and sweat gently 2 to 3 minutes until translucent but not browned; stir in the minced garlic for 30 seconds.

4. Add 1 1/2 cups Arborio rice to the pan and stir constantly 1 to 2 minutes so each grain gets glossy and the edges look translucent; dont let it toast too dark.

5. Pour in 1/2 cup dry white wine and stir until the wine is mostly absorbed.

6. Add hot stock one ladle at a time, stirring often and allowing the rice to absorb most of the liquid before adding the next ladle; keep the heat at a gentle simmer. This usually takes about 18 to 20 minutes total; taste after 15 minutes for doneness.

7. When the rice is almost done but still with a slight bite, stir the sautéed asparagus back into the risotto for the last 3 to 4 minutes so it heats through but stays tender.

8. Remove the pan from the heat and quickly stir in 3/4 to 1 cup grated Pecorino Romano and the remaining butter until the risotto becomes creamy and glossy; add the lemon zest and 1 tablespoon lemon juice now if using.

9. Taste and season with salt and plenty of freshly ground black pepper; remember Pecorino is salty so go easy on added salt.

10. Serve immediately because risotto waits for nobody; spoon onto warm plates, sprinkle extra Pecorino and chopped parsley or chives on top. Tip: keep your stock hot, stir frequently but not obsessively, and dont worry if the risotto looks a little loose at first it will settle to the right creamy texture.

Equipment Needed

1. Small saucepan (2 to 3 qt) for keeping stock hot
2. Large heavy skillet or wide saucepan (3 to 4 qt) for the risotto
3. Ladle (for adding stock one scoop at a time)
4. Wooden spoon or silicone spatula for stirring often
5. Chef knife for trimming asparagus and chopping shallot, plus a paring knife if you like
6. Cutting board
7. Microplane zester (for lemon) and a box or hand grater for Pecorino Romano
8. Measuring cups and measuring spoons (including 1/2 cup and 1 tablespoon)
9. Liquid measuring cup (for wine and stock)
10. Plate or shallow bowl to hold sautéed asparagus
11. Tongs or slotted spoon to transfer asparagus back into the pan
12. Serving spoon and warm plates for plating
13. Kitchen timer or phone timer and a clean kitchen towel

FAQ

Q: How do I know when the risotto is done?

A: The rice should be creamy and slightly firm in the center when you bite it, not chalky or mushy. Usually 18 to 20 minutes of adding stock and stirring gets you there. If theres still a hard center keep going a minute or two and taste often.

Q: Do I have to stir the risotto constantly?

A: No, you dont have to stir every second, but stir often enough so the rice releases its starch and doesnt stick. Add hot stock a ladle at a time, wait till most of it is absorbed, then stir and add more. It saves your arm and the risotto still turns out creamy.

Q: Can I make this vegetarian?

A: Yes use vegetable stock instead of chicken. Heads up Pecorino Romano is often made with animal rennet so strict vegetarians might prefer a labeled vegetarian hard cheese or use aged Grana or a little nutritional yeast if needed.

Q: How do I keep the asparagus from getting soggy?

A: Blanch or sauté the asparagus briefly and add it near the end of cooking so it stays bright and has a little bite. Reserve tips and fold them in in the last 1 to 2 minutes so they stay tender crisp.

Q: Can I make risotto ahead or reheat leftovers?

A: You can par-cook the rice to about 75 percent, cool fast and fridge for up to 24 hours. When reheating add warm stock or water and stir over low heat, finish with butter and cheese. Leftovers also make great arancini.

Q: The Pecorino is salty how much salt should I add?

A: Use low sodium stock and add very little salt while cooking. Taste near the end before you add the cheese, because Pecorino will raise the salt level a lot. You can always add more but you cant take it out.

ASPARAGUS RISOTTO WITH PECORINO ROMANO Recipe Substitutions and Variations

Arborio rice: swap with Carnaroli or Vialone Nano. Carnaroli gives a silkier, creamier finish and stands up to stirring better, Vialone Nano cooks a bit faster and is more toothsome, and if you only have short grain sushi rice it works in a pinch but the texture wont be exactly the same.
Asparagus: use green peas, broccolini, baby spinach or sliced zucchini instead. Peas add sweetness and pop, broccolini keeps a similar bite, spinach wilts in at the end, and zucchini needs a little less cooking time so toss it in late.
Stock: substitute mushroom stock for deeper umami if you want vegetarian flavor, or use hot water plus a good quality bouillon cube or paste. If using bouillon taste before salting since it can be salty.
Pecorino Romano: swap with Parmigiano Reggiano, aged Asiago or Grana Padano. Parm is milder and less salty so you might use a bit more, Asiago gives a nice tang, all will still make the risotto creamy.
Dry white wine: replace with dry vermouth or use an extra splash of stock plus 1 tablespoon lemon juice or a teaspoon white wine vinegar to add acidity. If you skip alcohol just add the acid near the end to brighten the dish.

Pro Tips

– Keep the stock simmering and use the same small ladle every time so you add consistent amounts. If the pan cools down from adding liquid bump the heat up a little, but dont let it boil hard or you’ll get gluey rice.

– Quick-blanching the asparagus first (30-60 seconds in boiling salted water, then shock in ice water) locks the color and shortens the sauté time, so it stays bright and snappy when you fold it back in.

– Add butter and Pecorino off the heat and stir vigorously until glossy, use a figure-eight motion or a quick whisk if you like. Save a little cheese to sprinkle on top and be careful with extra salt since Pecorino is salty already.

– If the risotto seems too thick at the end, loosen it with a few splashes of hot stock or hot water, not cold liquid. Serve immediately on warm plates because risotto firms up fast, and remember a slightly loose, spoonable texture is right.

ASPARAGUS RISOTTO WITH PECORINO ROMANO Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

553

kcal

Equipment: 1. Small saucepan (2 to 3 qt) for keeping stock hot
2. Large heavy skillet or wide saucepan (3 to 4 qt) for the risotto
3. Ladle (for adding stock one scoop at a time)
4. Wooden spoon or silicone spatula for stirring often
5. Chef knife for trimming asparagus and chopping shallot, plus a paring knife if you like
6. Cutting board
7. Microplane zester (for lemon) and a box or hand grater for Pecorino Romano
8. Measuring cups and measuring spoons (including 1/2 cup and 1 tablespoon)
9. Liquid measuring cup (for wine and stock)
10. Plate or shallow bowl to hold sautéed asparagus
11. Tongs or slotted spoon to transfer asparagus back into the pan
12. Serving spoon and warm plates for plating
13. Kitchen timer or phone timer and a clean kitchen towel

Ingredients

1 1/2 cups Arborio rice (300 grams)
1 pound (about 450 grams) asparagus, woody ends trimmed and cut into 1 inch pieces
4 to 5 cups (1 to 1.2 liters) low sodium chicken or vegetable stock, kept hot
1 small shallot, finely chopped or 1 small yellow onion if you dont have shallot
1 garlic clove, minced
1/2 cup dry white wine (120 ml)
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, divided
3/4 to 1 cup grated Pecorino Romano (75 to 100 grams), plus extra for serving
Salt, to taste
Freshly ground black pepper, to taste
Zest of 1/2 lemon and 1 tablespoon lemon juice, optional but brightens the dish
Fresh parsley or chives, chopped, for garnish optional

Directions

Bring 4 to 5 cups hot low sodium stock to a simmer in a saucepan and keep it over very low heat so it stays hot; prep asparagus (trim woody ends, cut into 1 inch pieces), mince shallot and garlic, grate 3/4 to 1 cup Pecorino Romano, zest half a lemon and squeeze 1 tablespoon lemon juice if using.
In a large heavy skillet or wide saucepan heat 2 tablespoons extra virgin olive oil and 1 tablespoon of the butter over medium; add asparagus, season lightly with salt, and sauté 2 to 3 minutes until bright green and just tender; transfer asparagus to a plate and set aside.
Add the remaining 2 tablespoons butter to the pan with a little more oil if needed, then add the finely chopped shallot and sweat gently 2 to 3 minutes until translucent but not browned; stir in the minced garlic for 30 seconds.
Add 1 1/2 cups Arborio rice to the pan and stir constantly 1 to 2 minutes so each grain gets glossy and the edges look translucent; dont let it toast too dark.
Pour in 1/2 cup dry white wine and stir until the wine is mostly absorbed.
Add hot stock one ladle at a time, stirring often and allowing the rice to absorb most of the liquid before adding the next ladle; keep the heat at a gentle simmer. This usually takes about 18 to 20 minutes total; taste after 15 minutes for doneness.
When the rice is almost done but still with a slight bite, stir the sautéed asparagus back into the risotto for the last 3 to 4 minutes so it heats through but stays tender.
Remove the pan from the heat and quickly stir in 3/4 to 1 cup grated Pecorino Romano and the remaining butter until the risotto becomes creamy and glossy; add the lemon zest and 1 tablespoon lemon juice now if using.
Taste and season with salt and plenty of freshly ground black pepper; remember Pecorino is salty so go easy on added salt.
Serve immediately because risotto waits for nobody; spoon onto warm plates, sprinkle extra Pecorino and chopped parsley or chives on top. Tip: keep your stock hot, stir frequently but not obsessively, and dont worry if the risotto looks a little loose at first it will settle to the right creamy texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.