Asparagus and White Bean Risotto

Why You’ll Love This Recipe

This Asparagus and White Bean Risotto is a one-pot meal that’s both rich in flavor and full of nutrients. The combination of tender asparagus, creamy Arborio rice, and protein-packed white beans makes it a hearty dish that is still light enough to enjoy as a main course. The vegetable broth and a touch of Parmesan add depth and richness, while the beans bring a satisfying texture. Whether you’re making it for a weeknight dinner or a special occasion, it’s easy to prepare and guaranteed to please.

Ingredients

• 1 tablespoon olive oil

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 cup Arborio rice

• 1/2 cup dry white wine (optional)

• 4 cups vegetable broth, heated

• 1 1/2 cups asparagus, chopped into 1-inch pieces

• 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed

• 1/4 cup grated Parmesan cheese

• 2 tablespoons fresh lemon juice

• Salt and pepper to taste

• Fresh parsley for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened.

2. Add the garlic and cook for another 1-2 minutes until fragrant.

3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the oil.

4. If using white wine, add it to the pan and stir until the liquid is mostly absorbed.

5. Begin adding the heated vegetable broth, one ladle at a time, stirring constantly and letting the liquid absorb before adding more. Continue this process for about 18-20 minutes, until the rice is tender and creamy.

6. While the risotto is cooking, blanch the asparagus by placing the chopped pieces in boiling water for about 2-3 minutes, then transferring them to an ice bath to stop the cooking. Drain and set aside.

7. When the risotto is nearly done, stir in the asparagus and white beans. Cook for an additional 3-4 minutes, allowing everything to warm through.

8. Stir in the grated Parmesan cheese, lemon juice, and season with salt and pepper to taste.

9. Serve warm, garnished with fresh parsley if desired.

Servings and Timing

• Servings: 4

• Total time: 40 minutes

Variations

• Protein Boost: Add grilled chicken or shrimp for an extra protein boost.

• Different Beans: Use other types of beans, like chickpeas or lentils, for variety.

• Vegan Option: Omit the Parmesan and replace it with a vegan cheese or nutritional yeast.

• Additional Vegetables: You can add peas, spinach, or zucchini for extra flavor and nutrition.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the risotto in a saucepan with a splash of vegetable broth or water to loosen the texture. You can also microwave it for 1-2 minutes, stirring halfway through.

FAQs

1. Can I make risotto ahead of time?

Risotto is best served fresh, as it tends to lose its creamy texture when stored. However, you can prepare the ingredients ahead of time and finish cooking when ready to serve.

2. Can I use frozen asparagus for this recipe?

Yes, you can use frozen asparagus if fresh is not available. Just make sure to thaw and drain them before using.

3. Can I skip the white wine in the risotto?

Yes, the white wine is optional. You can replace it with an extra 1/2 cup of vegetable broth for added moisture.

4. Can I make this recipe gluten-free?

Yes, Arborio rice is naturally gluten-free, so this recipe is suitable for those with gluten sensitivities.

5. Can I make this dish vegan?

Yes, by omitting the Parmesan cheese and using a plant-based cheese or nutritional yeast, you can easily make this dish vegan.

6. How do I know when the risotto is done?

The risotto should be creamy and the rice should be tender but still have a slight bite to it (al dente). If you taste it and it feels too firm, continue cooking and adding broth until it’s perfect.

7. Can I use other types of beans?

Yes, you can use other beans like chickpeas or even lentils, depending on your preference.

8. What can I use instead of vegetable broth?

You can substitute vegetable broth with chicken broth or even water, though the flavor may be less rich.

9. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a bit of added broth or water to prevent it from drying out.

10. Can I freeze this risotto?

While risotto is best enjoyed fresh, you can freeze it in an airtight container for up to a month. Just keep in mind that the texture may change after freezing and reheating.

Conclusion

Asparagus and White Bean Risotto is a satisfying, flavorful dish that brings together fresh spring vegetables and hearty beans in a creamy risotto. It’s easy to prepare, packed with nutrients, and perfect for a comforting meal that everyone will love. Whether you’re preparing it for a weeknight dinner or a special occasion, this recipe is sure to impress with its rich flavors and creamy texture.