Risotto with Cream of Asparagus {Super delicate and creamy!!}
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Risotto with Cream of Asparagus

Risotto with asparagus cream is definitely one of spring and summer favorites.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Risotto
Cuisine: Italian
Servings: 4



  • Put a pot of water to boil.
  • Wash asparagus in cold water.
    Cut off tough woody part ends and peel the bottom of the stem with a special asparagus peeler or vegetable peeler.
    Young and thin asparagus will do without peeling as they are still tender enough.
  • Put asparagus bunches together and cut off thin tips until where the stem gets tougher.
    Wrap tips of asparagus stems with a rubber band.
    Cut the remaining spears in about an inch cubes or diamond shapes and put all asparagus to boil.
    Remove band-wrapped asparagus tips after 3-5 minutes and run them under cold water.
    Cook remaining asparagus for another 3-5 minutes.
    Drain asparagus and keep cooking liquid.
  • Dissolve bouillon cube or better than bouillon paste in asparagus cooking liquid to your taste. Keep it hot on very low heat.
  • Set aside some asparagus tips for texture and garnishing garnishing.
    Blend into a cream the remaining asparagus with ricotta or stracchino cheese, pinch of salt, pinch of nutmeg and a drizzle of extra virgin olive oil.
  • In a large skillet pan placed over medium heat add rice. Toss it for a minute without letting rice get brown.
  • Add HOT stock one laddle at a time.
    Let risotto simmer on low heat adding more stock as is gets absorbed.
  • While risotto is cooking prepare parmesan crisps (optional).
  • Preheat oven to 400F.
    Line a baking sheet with parchment paper.
    Form circles using grated Parmesan cheese. Pat down the cheese for better form. Bake in a preheated oven for 3-5 minutes or until golden crisps form.
  • Once rice is cooked add asparagus cream and simmer for another minute.
  • Serve immediately with Parmesan crisp crumble or simple grated parmesan cheese if preferred.