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Creamy Asparagus Risotto Recipe with Crispy Parmesan Crisps

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A quick and easy creamy asparagus risotto topped with crispy Parmesan crisps, perfect for cozy dinners and special occasions. This recipe balances comfort and freshness with simple ingredients and a gourmet touch.

Ingredients

Scale
  • 1 cup (200g) arborio rice
  • 4 cups (960ml) vegetable broth
  • 1 bunch (about 12 oz/340g) fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (optional)
  • 3 tablespoons unsalted butter, divided (use vegan butter if dairy-free)
  • 1/2 cup (50g) freshly grated Parmesan cheese, plus more for crisps
  • Salt and freshly ground black pepper, to taste
  • For the Crispy Parmesan Crisps:
  • 1/2 cup (50g) grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • A pinch of black pepper or smoked paprika (optional)

Instructions

  1. Warm the vegetable broth in a saucepan over very low heat, keeping it at a gentle simmer.
  2. In a large heavy-bottomed pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
  3. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the arborio rice to the pan and stir well to coat each grain in butter and onion. Cook for 2-3 minutes until the edges become translucent but the center remains opaque.
  5. Pour in the white wine (if using) and stir continuously until mostly absorbed. If skipping wine, start adding warm broth now.
  6. Add one ladle (about 1/2 cup or 120ml) of warm broth to the rice and stir gently but constantly until the liquid is almost absorbed. Repeat this process, adding broth ladle by ladle, stirring frequently, for about 20-25 minutes until the risotto is creamy and the rice is al dente.
  7. About 10 minutes before finishing, stir in the asparagus pieces so they cook tender but retain a bit of snap.
  8. Remove the pan from heat. Stir in the remaining 1 tablespoon of butter and 1/2 cup grated Parmesan cheese. Season with salt and black pepper to taste.
  9. Preheat oven to 400°F (200°C). On a parchment-lined baking sheet, place small mounds (about 1 tablespoon each) of grated Parmesan spaced a couple inches apart. Optionally sprinkle with black pepper or smoked paprika.
  10. Bake the Parmesan mounds for 5-7 minutes until golden and crisp. Let them cool on the sheet to harden further.
  11. Serve the risotto in bowls topped with 2-3 Parmesan crisps each.

Notes

Use warm broth to maintain creamy texture. Stir gently but consistently to coax out starch without breaking rice grains. Add asparagus late to keep it tender but crisp. Make Parmesan crisps fresh before serving for maximum crunch. If risotto thickens too much, add a splash of hot water or broth. Freshly grated Parmesan is best for flavor and meltability. Vegan and low-carb variations are possible.

Nutrition

Keywords: asparagus risotto, creamy risotto, Parmesan crisps, easy risotto recipe, vegetarian risotto, quick dinner, comfort food

Find it online: https://breezybake.com/creamy-asparagus-risotto-recipe-with-crispy-parmesan-crisps-easy-and-perfect/