Quick Asparagus and White Bean Risotto Recipe
Get ready for a delicious twist on the classic risotto! This Asparagus and White Bean Risotto is a delightful mix of creamy rice, crisp asparagus, and soft white beans, jazzed up with a hint of lemon and thyme. It’s a comforting dish that’s both nutritious and flavorful, ideal for a cozy night in or as a hit at your next dinner party. Simple, satisfying, and sure to be a hit!
Why you will love making Asparagus and White Bean Risotto
This risotto recipe is a real game-changer, and here’s why you’re going to love making it:
- Simple Ingredients: Everything you need is likely already in your kitchen or easily found at your local grocery store. No need for a special trip!
- One-Pot Wonder: Forget about washing a pile of dishes. This risotto comes together in just one pot.
- Versatile: It’s perfect as a hearty main dish but elegant enough to serve as a side dish too.
- Nutrition-Packed: With fiber from the asparagus and beans and healthy fats from the olive oil, it’s a meal you can feel good about.
- Customizable: Feel free to add more veggies or switch up the herbs to suit your taste.
- Comfort Food: Creamy, comforting, and loaded with flavor, this risotto is the hug in a bowl we all need.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make Asparagus and White Bean Risotto with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making this delicious risotto is easier than you might think. Here’s how to bring this comforting meal to your table:
Prep Your Ingredients
Start by trimming the woody ends from your asparagus stalks at their natural breaking point and cutting the spears into 1 ½ inch pieces. This ensures every bite is perfectly tender.
Cook Onion and Garlic
Heat the olive oil in a large, heavy-bottom pot over medium heat. Add the minced onion and garlic cloves, cooking until they start to soften. This is where the flavor starts!
Toast the Rice
Add the Arborio rice to the pot, stirring frequently, until the edges become translucent. Toasting the rice is crucial for unlocking its nutty flavor.
Deglaze with Wine
Pour in the dry white wine (or more broth if you prefer) to deglaze the pot. This step lifts any flavorful bits stuck to the bottom of the pot, so that nothing goes to waste.
Add Broth and Seasonings
Stir in the initial batch of vegetable broth along with thyme, salt, and black pepper. Let it simmer, stirring regularly, until the juices are mostly absorbed.
Mix in Asparagus and Beans
Lower the heat and add the remaining broth, lemon zest, chopped asparagus, and white beans. Continue cooking, stirring frequently until the asparagus is tender to your liking.
Serve and Enjoy
Finish with a sprinkle of fresh ground pepper, and serve hot. Now, you’ve got a creamy, dreamy risotto that’s ready to impress.
Recipe Notes and Expert Tips
Here are a few tips and tricks to make your Asparagus and White Bean Risotto even better:
- Wine Substitute: If you prefer not to use wine, extra vegetable broth is a great alternative. It keeps the risotto rich and flavorful.
- Stirring is Key: Regular stirring helps release the rice’s starches, giving the risotto its signature creamy texture.
- Texture Tip: For the best texture, aim for al dente rice and tender-crisp asparagus. It’s all about balancing the cook times.
- Too thick: If your risotto turns out too thick, simply stir in a little more vegetable broth or water over low heat until you reach the desired consistency. Remember, risotto should be somewhat loose and creamy, not dry.
- Lemon Zest: Don’t skip the lemon zest! It adds a fresh, bright flavor that lifts the whole dish. Feel free to squeeze some lemon juice over it at the end if you love that citrusy burst!
- Bean Varieties: While white beans are suggested, feel free to experiment with other types like chickpeas or even lentils for a twist.
- Fresh Herbs: Fresh thyme is recommended, but parsley, basil, or chives also work beautifully for different flavor profiles.
- Cheesy flavor: For an extra touch of indulgence, sprinkle some vegan parmesan cheese or nutritional yeast over the top before serving.
- Can I use brown rice instead of Arborio rice? Yes, you can use brown rice for a healthier twist, but keep in mind that it will alter the texture and cooking time. Arborio rice is preferred for its starch content, which gives risotto its creamy texture.
How to Store Leftover Asparagus and White Bean Risotto
Leftovers? No problem! Here’s how to keep your risotto tasting great:
- Cool Quickly & Airtight: Spread the leftover risotto on a wide plate or tray to cool down quickly before storing, and then transfer the cooled risotto into airtight containers.
- Refrigerate Promptly: Store the risotto in the refrigerator as soon as it’s cool. It will keep well for up to 3 days.
- Reheat Gently: When you’re ready to enjoy your risotto again, reheat it gently on the stove over low heat, adding a splash of broth or water to bring back its creamy texture. Stir frequently until heated through.
- Can I freeze Asparagus and White Bean Risotto? Freezing risotto is possible, but it may affect the texture. To freeze, let it cool completely and store in airtight containers. When ready to eat, thaw overnight in the refrigerator and reheat gently, adding liquid to regain creaminess.
What to Serve with Asparagus and White Bean Risotto
Pairing your risotto with the right side dishes or accompaniments can turn a simple meal into a feast. Here are some ideas to complete your dining experience:
Roasted Vegetables
For a heartier companion, try roasting some seasonal vegetables like Brussels sprouts, carrots, or beets. Roasting brings out their natural sweetness, making them a delightful contrast to the creamy risotto.
Grilled Protein
If you’re looking to add more protein to your meal, grilled tofu is an excellent choice. The smoky flavor from the grill pairs wonderfully with the lemony, herby notes of the risotto.
Garlic Bread
Who can resist a side of warm, buttery garlic bread? It’s perfect for soaking up any leftover sauce and adds a comforting, indulgent touch to your meal.
More Comfort Food Recipes You Will Love
- Tuscan White Bean Skillet with Kale
- Vegan Mushroom Lentil Stew
- Chickpea and Sweet Potato Stew
- Creamy Mushroom Stroganoff
- Vegan Pumpkin Mac and Cheese
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Asparagus and White Bean Risotto Recipe
Ingredients
- 1 cup arborio rice
- 2 ¼ cups vegetable broth divided
- ¾ cup dry white wine or more vegetable broth
- 2 tablespoons olive oil
- ½ yellow onion minced
- 2 cloves garlic minced
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 teaspoons fresh thyme wash and chopped
- 2 teaspoons lemon zest about 1 lemon
- 8 ounces asparagus trimmed and chopped
- 1 cup white beans cooked and drained
- Ground pepper (to serve) fresh thyme, nutritional yeast, or parmesan
Instructions
- Trim the ends from the asparagus at their natural breaking point. Cut the asparagus spears into 1 ½ inch pieces.
- In a large, heavy bottom pot, heat the olive oil on medium heat.2 tablespoons olive oil
- Add the minced onion and garlic. Cook for 1 to 2 minutes until starting to soften.½ yellow onion, 2 cloves garlic
- Add the rice and cook for 1 minute, stirring frequently, until it becomes translucent on the edges.1 cup arborio rice
- Pour in the white wine to deglaze the pot and loosen any stuck rice grains.¾ cup dry white wine
- Cook for 1-2 minutes to boil off the alcohol. Then stir in 1 3⁄4 cup broth, thyme, salt, and pepper.2 ¼ cups vegetable broth, ½ teaspoon salt, ½ teaspoon ground pepper, 2 teaspoons fresh thyme
- Reduce heat slightly and cook for 12-14 minutes until the liquid is absorbed, stirring regularly.
- Turn the heat to low. Add the remaining ½ cup of broth, lemon zest, asparagus, and white beans. Cook for an additional 2-3 minutes, stirring regularly until the asparagus is cooked to the desired texture.2 teaspoons lemon zest, 1 cup white beans, 8 ounces asparagus
- Top with fresh ground pepper and serve immediately.Ground pepper
Notes
- Asparagus Thickness: Thick asparagus will take longer to cook. To start the process, blanch the chopped asparagus in boiling water for 30 seconds.
- Wine Substitute: If you prefer not to use wine, extra vegetable broth is a great alternative. It keeps the risotto rich and flavorful.
- Stirring is Key: Regular stirring helps release the rice’s starches, giving the risotto its signature creamy texture.
- Texture Tip: For the best texture, aim for al dente rice and tender-crisp asparagus. It’s all about balancing the cook times.
- Too thick: If your risotto turns out too thick, simply stir in a little more vegetable broth or water over low heat until you reach the desired consistency. Remember, risotto should be somewhat loose and creamy, not dry.
- Lemon Zest: Don’t skip the lemon zest! It adds a fresh, bright flavor that lifts the whole dish. Feel free to squeeze some lemon juice over it at the end if you love that citrusy burst!
- Bean Varieties: While white beans are suggested, feel free to experiment with other types like chickpeas or even lentils for a twist.
- Fresh Herbs: Fresh thyme is recommended, but parsley, basil, or chives also work beautifully for different flavor profiles.
- Cheesy flavor: For an extra touch of indulgence, sprinkle some vegan parmesan cheese or nutritional yeast over the top before serving.
- Can I use brown rice instead of Arborio rice? Yes, you can use brown rice for a healthier twist, but keep in mind that it will alter the texture and cooking time. Arborio rice is preferred for its starch content, which gives risotto its creamy texture.
Storage & Reheating
- Cool Quickly & Airtight: Spread the leftover risotto on a wide plate or tray to cool down quickly before storing, and then transfer the cooled risotto into airtight containers.
- Refrigerate Promptly: Store the risotto in the refrigerator as soon as it’s cool. It will keep well for up to 3 days.
- Reheat Gently: When you’re ready to enjoy your risotto again, reheat it gently on the stove over low heat, adding a splash of broth or water to bring back its creamy texture. Stir frequently until heated through.
- Can I freeze Asparagus and White Bean Risotto? Freezing risotto is possible, but it may affect the texture. To freeze, let it cool completely and store in airtight containers. When ready to eat, thaw overnight in the refrigerator and reheat gently, adding liquid to regain creaminess.
