Easy Asparagus Risotto Recipe: The Creaminess Factor Is Ridiculous in This Asparagus & Corn Risotto Recipe Grains Dinner Side Dishes

There's just something extra special about risotto. And this asparagus and corn risotto recipe is rich, satisfying and so easy to make. 

You can serve this delicious rice recipe for special occasions, or just any night of the week. Serve this savory risotto as a side dish or main course for dinner.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

• 5 cups chicken broth
• 6 tablespoons butter (divided)
• 1/4 cup chopped onion
• 1 1/2 cups Arborio rice
• 1 cup white wine
• 6 - 8 asparagus stalks, cut into 2-inch pieces and stemmed until tender
• 1/2 cup frozen corn
• 1/4 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• grated cheddar and/or cheddar and Monterey Jack cheese blend, for garnish (optional)

Here's how to make it: 

1. Put the chicken broth into a soup pot and bring to a simmer. Reduce heat and keep it warm on low heat.
2. In a Dutch oven, heat 3 tablespoons of the butter. Cook the onion until soft, about 4 minutes. Add the rice and cook, stirring, about 4 minutes, to toast. 
3. Pour in the wine. Cook until wine has evaporated. 
4. Start adding the chicken broth 1 cup at a time. Stir continuously until the broth has been absorbed into the rice. Repeat with the remaining broth until rice is tender. (You may not need all of the broth.)
5. Remove the rice from the heat. Add the asparagus, remaining butter, cream, corn and Parmesan cheese. Stir to combine. Season with salt and pepper. Top with a sprinkling of cheddar, cheddar and Monterey Jack blend or Parmesan cheese, if desired.

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