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Asparagus and White Bean Risotto

Asparagus and White Bean Risotto Recipe

Mandy Applegate
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 368 kcal

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.

Nutrition

Calories: 368kcalCarbohydrates: 58gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 827mgPotassium: 473mgFiber: 6gSugar: 3gVitamin A: 760IUVitamin C: 8mgCalcium: 72mgIron: 5mg
Keyword Asparagus and White Bean Risotto
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