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+ servings

Basil and Asparagus Risotto

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 servings
Author Amy Rains


  • 12 oz asparagus stalks edges trimmed, and cut into 2 inch pieces
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • 1.5 cups arborio rice*
  • 1 cup dry white wine
  • 5 cups vegetable broth
  • 1/4 cup chopped fresh basil
  • Salt and pepper to taste
  • Parmesan cheese optional


  1. Preheat your oven to 375 degrees. Place asparagus on a large baking sheet. Brush asparagus with 1 tbsp olive oil and sprinkle with salt & pepper. Roast asparagus in the oven for 10-12 minutes, or until golden brown and crispy. Set aside.
  2. Meanwhile, make the risotto. Heat a large heavy bottomed saucepan over medium high heat. Add remaining olive oil and garlic. Cook for approximately 2 minutes, and add the rice. Stir well with garlic.
  3. Add the wine and simmer, stirring constantly, until the wine absorbed, 2-3 minutes,
  4. Add 3/4 cup stock, reduce heat to medium, and cook stirring frequently until the liquid is absorbed. Continue adding the remaining stock, 3/4 cup at a time, stirring frequently and allowing the liquid to fully absorb before adding more.
  5. The risotto will become tender and creamy, total cooking time around 30 minutes. If it appears a little dry, add 1/4 cup broth or water to loosen.
  6. Slowly stir in asparagus, divide between bowls or plates. Garnish with freshly chopped basil, and parmesan cheese if using.

Recipe Notes

Arborio rice can be found in most grocery stores near the rice or pasta section.