Verde Vivace: The Dance of Asparagus in a Classic Risotto


Risotto ai Asparagi is a celebration of spring, a dish that sings with the freshness of newly harvested asparagus. Each grain of rice is tender yet firm, a testament to the art of perfect risotto-making, absorbing the rich, aromatic flavors of white wine and vegetable broth. The asparagus, lightly steamed, adds a vibrant green hue and a delightful crunch. With a whisper of lemon zest and a generous grating of Parmigiano-Reggiano, this dish is a harmonious blend of simplicity and elegance, a true Venetian treasure.

Verde Vivace: The Dance of Asparagus in a Classic Risotto

Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Number of Servings and Ideal Serving Size

  • Servings: 4
  • Ideal Serving Size: A hearty bowl full, garnished with asparagus tips

Essential Nutritional Information

  • Calories per Serving: Approx. 320 kcal
  • Macronutrients:
  • Carbohydrates: 50g
  • Protein: 9g
  • Fat: 8g (saturated: 3g)
  • Dietary Fiber: 3g
  • Sodium: 400mg


  • Arborio rice: 300g
  • Fresh asparagus (trimmed and cut into pieces): 250g
  • Vegetable broth: 1 liter
  • Dry white wine: 100ml
  • Onion (finely chopped): 100g
  • Parmigiano-Reggiano (grated): 60g
  • Unsalted butter: 30g
  • Olive oil: 15ml
  • Lemon zest: from 1 lemon
  • Salt and black pepper to taste

Method of Preparation

  1. Asparagus Preparation: Steam the asparagus pieces until tender yet crisp. Set aside.
  2. Broth Simmering: Keep the vegetable broth warm in a separate saucepan.
  3. Risotto Cooking: In a large pan, heat olive oil over medium heat. Sauté onions until translucent. Add rice, toasting for a minute. Pour in the wine, stirring until absorbed.
  4. Gradual Cooking: Add broth one ladle at a time, stirring constantly until each addition is absorbed. Continue until the rice is al dente (about 18-20 minutes).
  5. Finishing Touches: Stir in the asparagus, butter, half of the Parmigiano, and lemon zest. Season with salt and pepper.
  6. Plating: Serve hot, garnished with the remaining Parmigiano and a few asparagus tips.

Proven Tips for Culinary Success

  • Constant stirring is key to a creamy risotto.
  • Use freshly grated Parmigiano for the best flavor.
  • Adding the asparagus towards the end preserves its color and texture.

Anticipated FAQs

  • Can I replace Arborio rice with another type? Arborio is ideal for risotto due to its high starch content, but Carnaroli or Vialone Nano can be used as alternatives.
  • How can I make this dish vegan? Replace butter with vegan butter and use a vegan cheese alternative.
  • Can I add protein to this dish? Certainly, grilled shrimp or chicken can be a great addition.