---
title: Asparagus Risotto
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/2019-w14-r9-asparagus-risotto-5c6700cfe3f33901af389e42
prep time: 10 minutes
cook time: 35 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Veggie
rating: 4.5
rating_count: 1700
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 570
  fat: 28
  saturated fat: 16
  carbohydrates: 70
  sugar: 6
  fiber: 4
  protein: 13
  cholesterol: 60
  sodium: 710
image: "https://images.recipes.furrysalamander.com/Risotto%20Recipes/Veggie/asparagus-risotto.avif"
---
Combine @water{5%cup}, @veggie stock concentrate{4%unit}, and a large pinch of @salt{} in a #medium pot{}. Bring to a boil. Once boiling, reduce heat to low. Halve, peel, and finely dice @yellow onion{2%unit}(diced).

Heat a large drizzle of @olive oil{4%tsp} in a #large pan{} over medium-high heat. Add onion and cook, stirring, until softened, ~{2%minutes} to ~{3%minutes}. Add @arborio rice{1.5%cup} and 1 TBSP of the @butter{2%tbsp}(plain). Cook, stirring, until rice is translucent, ~{1%minutes} to ~{2%minutes}. Reduce heat to medium.

Add stock, ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Continue until rice is al dente and creamy, about ~{30%minutes}.

While risotto cooks, wash and dry all produce. Trim and discard bottom 2 inches from @asparagus{12%oz}. Cut off asparagus tips, then cut stalks on an angle into bite-sized pieces (about 1 inch long). Dice @roma tomato{2%unit}(diced) into ½-inch pieces.

When risotto has cooked about ~{25%minutes}, add tomato and asparagus to pan. Cook, stirring, until veggies have softened, ~{5%minutes} to ~{7%minutes}.

Stir @garlic herb butter{4%tbsp} and half the @parmesan cheese{½%cup} into risotto. Season with salt and @pepper{}. Divide risotto between plates and sprinkle with remaining parmesan. Garnish with @chili flakes{1%tsp} if desired.