Asparagus Risotto

April 22, 2024
This delicious vegetarian recipe is full of flavor and color!






- 1 bunch asparagus
- 1 large leek (or white onion, diced)
- 4 tablespoons olive oil, divided
- 4 garlic cloves, rough chopped
- 1 cup arborio rice
- 1/4 cup white wine, optional
- 3 1/2 cups hot vegetable broth
- 1/2 cup basil leaves (or sub flat leaf parsley)
- 1 lemon, zest and juice to taste
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon pepper

  1. Bring a small pot of salted water to boil on the stove to blanch asparagus.
  2. Prep the asparagus: Cut the fibrous ends off the asparagus and discard. (You can tell where this is by breaking an end off with your fingers, usually about an inch from bottom- and using this as a guide, cut the rest to match. Toss all the fibrous ends.) Cut the pretty tips off (about 1 1/2 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it its beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips pile and keep these set-aside. So you’ll have two piles of asparagus, 1 1/2 cups of the “middles” and one with the tips and leftover middles.
  3. Make the asparagus puree: In a small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles” (without the tips) until tender and vibrant, about 5 minutes, depending on size. Drain, and reserve 1 cup of the cooking liquid. Place both in the blender. Add 2 tablespoons olive oil and basil leaves and blend until silky smooth. (Alternatively, use an immersion blender.) Set this aside to add to the risotto at the end.
  4. Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help prevent them from scorching.) Heat 2 tablespoons of olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.
  5. Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine  off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over medium-low heat stirring occasionally, letting the rice absorb all the broth.
  6. Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***At the same time that you add the last cup of broth, add the fresh asparagus tips, letting them cook in the risotto for 3 minutes or so. At this point, rice should be creamy yet slightly al dente.
  7. Combine: Stir in blended asparagus “puree”, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat, letting it thicken a bit if you like, but take care not to cook too long here, or you’ll lose the vibrant color.
  8. Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

Featured Recipes

View all recipes

The Apple Barrel

Monday-Sunday: 9:00AM-6:00PM

Apple Barrel Deli
Open Daily: 9:00AM-4:00PM

32 Reeds Gap Rd
Middlefield, CT 06455
Phone: 860-349-6000

more info

Lyman Golf



700 Main Street
Middlefield, CT 06455
Phone: 860-349-6031

more info

1741 Pub & Grill

Mon-Fri: 11:00AM - 8:00PM
Sat: 10:00AM - 8:00PM
Sun: 11:00AM - 8:00PM

70 Lyman Road
Middlefield, CT 06455
Phone: 860-349-6033

more info

Pick your own


105 South Street
Middlefield, CT 06455
Phone: 860-349-6015

more info
© 2020 Lyman Orchards. All Rights Reserved. 
chevron-down-circle linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram