Creamy Egg and Asparagus Risotto Recipe

Egg and Asparagus Risotto is a luxurious and creamy dish that’s perfect for showcasing the delicate flavors of asparagus and the richness of eggs. This Italian classic is a wonderful choice for a special dinner or a date night at home. In this recipe, we’ll guide you through making the perfect creamy risotto with a delightful egg twist.

Tips for Perfection:

  • Use Arborio rice for the creamiest texture.
  • Keep the broth warm and add it gradually to the rice.
  • Be patient and stir continuously for the creamiest risotto.
  • Adjust the consistency with additional warm broth if needed.

How To Make Egg and Asparagus Risotto

Creamy Egg and Asparagus Risotto Recipe

Egg and Asparagus Risotto is a luxurious and creamy dish that's perfect for showcasing the delicate flavors of asparagus and the richness of eggs.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Dinner, Lunch
Cuisine International
Servings 4
Calories 450 kcal


For the Risotto:

  • 1 1/2 cup Arborio rice
  • 4 cup chicken or vegetable broth (kept warm)
  • 1 cup dry white wine
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bunch of fresh asparagus, trimmed and cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

For the Egg Mixture:

  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream
  • Salt and black pepper to taste


  • Sauté the Onion, Garlic, and Asparagus
    In a large, deep skillet or a wide saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 2-3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Add the asparagus pieces and sauté for about 3-4 minutes until they begin to soften. Remove a few asparagus tips for garnish, if desired.
  • Toast the Rice
    Add the Arborio rice to the skillet with the sautéed vegetables. Stir to coat the rice in the oil and cook for 1-2 minutes until the rice grains become slightly translucent at the edges.
  • Deglaze with Wine
    Pour in the dry white wine and stir continuously until the wine is mostly absorbed by the rice.
  • Begin Adding Broth
    Start adding the warm chicken or vegetable broth, one ladleful at a time. Stir continuously and allow the liquid to be mostly absorbed by the rice before adding more. Continue this process for about 18-20 minutes or until the rice is creamy and al dente.
  • Prepare the Egg Mixture
    While the risotto is cooking, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper in a bowl. Set aside.
  • Finish the Risotto
    Once the rice is creamy and cooked to your liking, remove the skillet from heat.Gradually pour the prepared egg mixture into the risotto, stirring constantly. The residual heat will cook the eggs and create a creamy texture. Season with additional salt and black pepper if needed.
  • Serve and Garnish
    Spoon the Egg and Asparagus Risotto onto serving plates.Garnish with reserved asparagus tips and extra Parmesan cheese. Serve immediately, and enjoy your creamy, comforting risotto!


Serving: 1gCalories: 450kcalCarbohydrates: 54gProtein: 14gFat: 19gFiber: 3gSugar: 3g
Keyword Egg and Asparagus, Egg and Asparagus Risotto, egg dish, risotto
Tried this recipe?Let us know how it was!

Enjoy your homemade Egg and Asparagus Risotto, a delightful dish that combines the flavors of spring and the comfort of creamy risotto!

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