Roasted Asparagus Risotto

The Hubster and I love a good risotto. But the one we always rely on is more of a winter risotto with the butternut squash. I’ve been searching high and low for a lighter one to make in the warmer months.

Apparently my prayers were answered. By a vegan cookbook (Vegan Italiano), no less.

This recipe is pretty easy (for risotto) and has a great flavor. It’s also light enough to eat when it’s H-O-T out. I’m thinking this will go into the rotation as long as the asparagus is a-plenty.

Yields 4-6

Roasted Asparagus Risotto

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • 1Β bunch asparagus, trimmed
  • 2 1/2 tbs extra virgin olive oil
  • 1/4 tsp coarse salt
  • ground pepper, to taste
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 1/2 cup mirin (or dry white wine if you can tolerate)
  • 5 cups vegetable broth


  1. Preheat oven to 425Β°F. Lightly oil baking sheets with sides.
  2. Place asparagus on baking sheet and toss with 1/2 tbs of oil, coarse salt, and pepper.
  3. Spread asparagus in a single layer and roast for 10 minutes or until just tender and slightly browned.
  4. Remove from oven and cool slightly. Cut into 2-inch pieces and put to the side.
  5. In large skillet, heat remaining oil over medium heat.
  6. Add onion and cook, stirring, until softened but not browned. About 2-3 minutes.
  7. Add garlic, mirin (or wine), and arborio rice and cook, stirring constantly, until almost all liquid has been absorbed.
  8. Add 1/2 cup of broth and cook. stirring constantly, until almost all liquid has been absorbed.
  9. Continue adding broth by 1/2 cup until it is almost completely absorbed and the rice begins to soften.
  10. At around 6th half-cup, add in asparagus, salt, pepper, and next 1/2 cup.
  11. Continue to add broth until all 5 cups have been absorbed and risotto is creamy.
  12. Remove from heat and serve.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, corn free, soy free, and egg free.


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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply I absolutely LOVE risotto. And since asparagus is one of the only vegetables I like, this sounds perfect to me!
  2. Reply This sounds like a great recipe ... but for those of us who haven't made a risotto before, it might help to tell us the best time to add the rice =) Maybe after the onion is soft? Or maybe let it toast while the onion softens?
    1. Reply Thanks for catching that! It was supposed to be added into step #7. I fixed it. :-)
  3. Reply I am on the lookout for gluten-free/vegan recipes - however, I have not been able to find a gluten-free Mirin. Can you recommend a brand?
    1. Reply It looks like EDEN mirin is gluten free. Most mirin’s should be gluten-free since they are rice, rice koji (Aspergillus oryzae), water and sea salt. I would guess that places like Whole Foods or other natural grocery stores should have something for you. Hope that helps!
  4. Reply Looks real good ... will try it. Here's a stir-fry recipe you might like:

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