This creamy Italian Risotto with Asparagus recipe (Risotto con Asparagi, Speck Fritto e Capesante) is one of the most delicious things we make every spring when fresh asparagus first starts popping up at all the markets. We’ve topped this healthy, hearty bright green risotto with pan-seared sea scallops and crumbled sheets of smoky fried prosciutto. This easy risotto cooks in just 20 minutes and is restaurant-quality level good. And for anyone who may be new to cooking risotto, I’ve included step-by-step recipe photos at the end of the post.
Blanched and pan-seared asparagus, sweet baby peas, extra virgin olive oil, onion, and Grana Padano cheese give this creamy risotto its balanced flavor and beautiful color. Delicate slices of Italian Speck and Prosciutto di Parma are fried until crispy and used as a crunchy topper to complement the flavor of the sweet scallops and add a little extra texture.
But if you’re looking for a vegetarian asparagus risotto, just omit the prosciutto and scallops because this risotto stands up on its own. To make it vegan, go one step further and omit the butter and the cheese — it still tastes amazing! This is a perfect recipe for any time, but it makes a beautiful presentation for Easter lunch or Mother’s Day
What is Risotto (and why is it cooked the way it is)?
The first rule of thumb in cooking risotto is to never wash the rice. Doing so washes away some of the precious starch necessary to create this ultra-creamy rice dish. Risotto rice is first toasted in a little oil and then cooked very slowly while adding about one cup of hot stock or broth at a time allowing the rice kernels to almost fully absorb the liquid before adding another cup.
The near-constant stirring of the rice as it cooks and absorbs the liquid, helps to rough up the kernel surface which allows the starches to be released from the rice into the cooking liquid. This process creates a rich, naturally velvety sauce with soft but al dente rice grains.
You may add more or less liquid if you want a looser or sturdier risotto. Towards the end of cooking, butter, and Parmigiano or Grana Padano cheese are typically added in with vigorous whisking producing a perfectly textured risotto. Also, wine or Prosecco (I’ve even used beer) is an ingredient that’s often used in the earlier stages of cooking to deglaze the pan and impart delicious flavor (if desired) but isn’t required.
What Kind of Rice Is Used for Making Risotto?
The 3 Most Common Italian Risotto Rice Varieties With Photos
While arborio rice is the most common rice used for making risotto in the United States, there are a few more common choices used more often here in Italy. Risotto relies on short-grain rice with a high starch content that’s capable of absorbing large amounts of liquid and releasing these starches to produce its trademark creamy texture. All risotto rice has a high proportion of two starches — amylopectin (a sticky starch that’s responsible for risotto’s creaminess) and amylose (a less-sticky starch responsible for the grains remaining separate after cooking).
Below are three risotto rice varieties you should try if you love a good risotto. They’re all delicious but deliver slightly different results. We love them all.
Arborio Rice. This rice is widely available and the most common rice used for risotto. It’s a little wider and longer than the other two varieties and also a little stickier. This kernel makes for a slightly thicker, softer risotto. Arborio risotto takes about 18 to 20 minutes to cook and can be easier to overcook than the other two varieties below.
Carnaroli Rice. This rice is known as the “Cadillac” or “caviar” of risotto rice because it produces a very creamy risotto. It’s the preferred rice in most regions of Italy and among many risotto chefs. It’s less sticky than arborio and has a higher percentage of amylose (one of the two starches that rice contains that does not gelatinize when cooked) which allows the grains of rice to remain separated from each other while also creating a super creamy risotto. Carnaroli is a hybrid of two rice varieties — Vialone Nero and Lencino. Carnaroli rice is a little nutty in flavor making it perfect for vegetarian risottos (especially those containing mushrooms) and takes about 20 minutes to cook. The famed Risotto Milanese is typically made using this rice.
Vialone Nano Rice. This rice is prized in the Veneto region (where we live) and is considered the most precious variety. “Nano” means “dwarf” in Italian, but don’t let the size fool you because it’s a powerhouse tripling in size when cooked. It’s marginally less tacky than arborio and it can absorb twice its weight in liquid. Plus, it has a starch content almost as high as Carnaroli rice which means it also produces a really creamy risotto. This rice has an herbaceous and clean flavor and pairs well with seafood. It is very difficult to overcook but may require more stock to reach the perfect consistency.
As for Italy’s other rice varieties like the Baldo, Ribe, Roma, and Originario — these are better suited for use in desserts, soups, or casserole dishes because they don’t have the same starch content as the three rice varieties mentioned above. This means they won’t provide risotto with its hallmark creamy texture.
Vialone Nano, Arborio, & Carnaroli Risotto Rice (a kernel comparison above)
I usually keep all three of these risotto rice varieties on hand because each one has its own characteristics and performs differently (plus, it lasts a long time and is a great pantry staple to have on hand). I opt for Arborio if I need the risotto to be done a little more quickly, and Vialone Nano and Carnaroli when I want a super creamy texture and have plenty of time for stirring. Above is a side-by-side kernel comparison of the three different kinds of rice and you can see that they’re all really different.
Asparagus Risotto with Pan-Seared Scallops + Crispy Prosciutto Ingredients
A few tasty ingredients make up the components of this springtime risotto and they’re all simple and easy to prepare. If you want to make a vegetarian version of this risotto just omit the scallops and prosciutto. And if you want to make a vegan version substitute the butter and cheese with your favorite vegan alternatives.
I used a combination of Prosciutto di Parma and Speck di Asiago because I had a little of each leftover in the fridge. Use what you have, or substitute crispy American bacon instead. This recipe makes enough for 2 people, but can easily be doubled or tripled to serve as many as you need.
Risotto Ingredients
- Risotto rice (Arborio, Carnaroli, or Vialone Nano)
- homemade vegetable stock (or store-bought chicken or vegetable stock) *recipe below if needed
- extra virgin olive oil
- shallot (sub small piece of onion)
- fresh asparagus
- frozen sweet peas
- unsalted butter
- Grana Padano grated cheese (sub, Parmesan or Parmigiano-Reggiano)
- Italian Speck (sub Prosciutto di Parma, pancetta, or bacon)
Pan-Seared Scallops Ingredients
- sea scallops
- extra virgin olive oil
- salt and freshly cracked black pepper
Homemade Quick Vegetable Stock Ingredients
- water
- carrot
- celery stalk
- onion
- salt and freshly cracked black pepper
One Asparagus Risotto Recipe, Three Ways to Enjoy It
How to Make Asparagus Risotto with Pan-Seared Scallops & Crispy Prosciutto
Once you have all of the various components made, cooking the risotto is a breeze, but we’ve included step-by-step photos below to make it even easier. If this is your first time cooking risotto, you may want to have a helper in the kitchen to pan-sear the scallops for you while you’re finishing the risotto, but it’s not necessary if you follow the steps in the order below. Find the full instructions in the recipe card!
- Trim the asparagus.
- Make the vegetable stock. Or use low-sodium store-bought.
- Fry and crumble the prosciutto (or bacon).
- Dry the scallops.
- Blanch the peas.
- Blanch the sliced asparagus rounds.
- Purée blanched peas and asparagus rounds.
- Blanch the sliced asparagus spears and sautée them.
- Cook the risotto (total cooking time 20 minutes max).
- Pan-sear the scallops (total cooking time 3 minutes max).
- Finish and assemble the risotto.
Asparagus Scallop Risotto step-by-step recipe photos
Looking for More Easy Delicious Italian Recipes to Make?
Below are a few of our favorite seafood and Italian dishes that we think you might also enjoy including an easy lemongrass prawn risotto recipe.
- 25-Minute Ultra-Creamy Lemongrass Prawn Risotto
- Anniversary Pasta (Spicy Shrimp Tomato-Alfredo Sauce w/Rigatoni)
- Diver Scallops au Gratin (Capesante Gratinate)
- Italian Duck Ragù with Bigoli (Bigoli al Ragù d’Anatra)
- Classic Lasagna Bolognese (authentic Italian recipe)
- Shrimp Fettuccini Alfredo Pasta Recipe (w/Parmigiano Cream Sauce)
- Baked Ziti with Ragù (from Scratch)
- 15-Minute Shrimp Pasta w/Garganelli (the Italian Way)
- Easy + Delicious Shrimp Au Gratin (Gamberi Gratinati)
- Delicious Shrimp Scampi for Two (or a Crowd)
- Triple Shrimp Trighetto Pasta (Creamy Shrimp Pasta)
- 20-Minute Singapore Mei Fun Noodles (Shrimp Mei Fun)
Let’s Get Started!
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Asparagus Risotto with Pan-Seared Scallops & Crispy Bacon
- Total Time: 45 minutes
- Yield: 2 servings 1x
Description
This creamy Risotto with Asparagus recipe is one of the most delicious things we make. We’ve topped our favorite healthy, hearty (and pretty) green risotto with pan-seared sea scallops and crumbled sheets of smoky fried prosciutto. This risotto cooks in just 20 minutes once all of the components are ready and it’s restaurant-level good. Blanched and pan-seared asparagus, sweet baby peas, extra virgin olive oil, onion, and Grana Padano cheese give this creamy risotto its balanced flavor and beautiful color. Delicate slices of Italian Speck and Prosciutto di Parma are fried until crispy and used as a crunchy topper to complement the flavor of the sweet scallops and to add a little extra texture. But if you’re looking for a vegetarian asparagus risotto, just omit the prosciutto and scallops because this risotto stands up on its own. This is a perfect recipe for any time, but it makes a beautiful presentation for Easter lunch or Mother’s Day. And for anyone who may be new to cooking risotto, I’ve included step-by-step recipe photos at the end of the post.
Ingredients
Risotto Ingredients
- 6 ounces Risotto rice (Arborio, Carnaroli, or Vialone Nano) (160g)
- up to 4 cups of homemade vegetable stock (or store-bought chicken or vegetable stock) (1L) *recipe below if needed
- 1 tablespoon extra virgin olive oil (15g)
- 1/2 shallot, minced (or small piece of onion)
- 12 ounces fresh asparagus, cleaned and trimmed (375g)
- 1/4 cup frozen sweet peas (60g)
- 7 ounces asparagus cleaned and trimmed (200g)
- 2 tablespoons, unsalted butter (25g)
- 2 tablespoons Grana Padano grated cheese, or more to taste (or Parmigiano) (15g)
- 1 1/2 ounces (2 to 3 slices) Italian Speck (or Prosciutto di Parma, pancetta, or bacon) (40g)
Pan-Seared Scallops Ingredients
- 6 sea scallops (3 per serving)
- 1 tablespoon extra virgin olive oil (14g)
- salt and freshly cracked black pepper to taste
Homemade Quick Vegetable Stock Ingredients
- 4 cups water
- 1 carrot
- 1/2 of celery stalk
- 1/2 of an onion
- salt and freshly cracked black pepper to taste
Instructions
- Trim the asparagus. Wash and trim the asparagus to remove the tough ends (which will be used in the vegetable stock). Then trim the spears off of the tops (which will be used as garnish). Slice the remaining middle sections into thin rounds and set them aside.
- Make the vegetable stock. In a medium pot, add all of the vegetable stock ingredients including the tough asparagus ends, and bring to a boil. Reduce to a simmer, cover, and cook for at least 30 minutes while you prepare the other risotto components. *You will need to heat the stock again and keep it hot while you’re adding it to the risotto later on.
- Fry + crumble the prosciutto (or bacon). In a medium skillet, cook the prosciutto until golden brown and crispy. Remove to a paper towel-lined plate to cool. Crumble into small pieces and set aside.
- Dry the scallops. Place the raw scallops onto a plate lined with paper towels or a clean kitchen towel and pat them dry all over. Set aside.
- Blanch the peas. Bring a medium pot of lightly salted water to a boil, add the sweet peas, and blanch for approximately 1 minute until the peas turn bright green and float to the top. Remove them using a strainer and place them into the bowl of a food processor or blender.
- Blanch the sliced asparagus rounds. In the same pot of boiling water, add the sliced asparagus rounds and cook for approximately 1 minute until bright green. Remove the blanched asparagus using a strainer and place half of them into the food processor with the peas, reserving the other half to be stirred into the risotto.
- Purée blanched peas + asparagus rounds. Turn on the food processor and blend the peas and asparagus until smooth and bright green. Set aside.
- Blanch the sliced asparagus spears + sautée them. Using the same boiling water, blanch the asparagus spears for approximately 1 minute until bright green. Remove them from the water, pat them dry and place them into the pre-heated skillet you just cooked the prosciutto in. Drizzle with a little olive oil and cook the spears in a single layer on high heat until golden brown and then flip. Season with salt and allow the asparagus to cook for 1 to 2 minutes more and remove them from the skillet. Add the remaining 1/2 of blanched asparagus rounds to the skillet and sauté for a couple of minutes and remove to a bow.
- Cook the risotto (total cooking time 20 minutes max). In a medium pot, add the olive oil and onion (or shallot) and sauté on medium-high heat for a couple of minutes until the onion is fragrant and translucent but not browned. Add the rice and stir with a wooden spatula (or risotto spoon) until toasted (about 3 to 4 minutes). Add about 1 cup of hot stock to the rice, stirring constantly, and reduce the heat to medium-low. Adjust the salt as needed. When most of the liquid has been absorbed, add another cup of hot stock and continue stirring allowing the rice to absorb the liquid. Adjust the salt as needed. About halfway through cooking the risotto, turn the heat down to low and add 1/2 of the pea and asparagus purée and continue cooking (stirring occasionally) while you prepare the scallops.
- Pan-sear the scallops (total cooking time 3 minutes max). Season the scallops on both sides with salt and freshly cracked black pepper. Add a little olive oil to the same skillet the prosciutto was cooked in and heat it to medium-high. As soon as the skillet starts to smoke, add the scallops one at a time in a single layer, and do not overcrowd them. Do not move them once they hit the hot skillet. Allow scallops to cook for at least 1 1/2 minutes, or until they have a nice golden brown sear on them. Flip them over and cook for approximately 1 to 2 more minutes for a total cooking time of just 3 minutes for larger scallops. Set them aside while you finish the risotto.
- Finish + assemble the risotto. When the risotto has just about 5 minutes left to cook, add the sautéed asparagus rounds to the pot and stir. Adjust the seasoning if needed and add the butter and the last of the pea and asparagus purée. Stir everything to combine and continue cooking for a minute or two until the risotto is creamy and al dente. Remove the risotto from the heat and stir in the grated cheese to combine. You may add a little more stock to loosen up the risotto if necessary. Top the risotto with asparagus spears, scallops, and more grated cheese (if desired), and Enjoy!
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Italian
- Method: Stovetop
- Cuisine: Italian
