This creamy asparagus risotto is the seasonal dinner you’ll keep coming back to! Roasted asparagus, zingy lemon, and Parmesan transform simple pantry staples into a satisfying vegetarian meal.
Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. When I’m craving fresh flavors, this fancy yet simple dinner is the perfect antidote: the perfect spring recipe!
Roast asparagus with lemon at the same time that you’re stirring up a creamy risotto on the stovetop. Then throw the tender bright green asparagus into the risotto, right along with the lemon. You’ll wish the pot would never end!
5 Star Reader Review
“We made the asparagus risotto tonight and it was SO SO SO good! I was surprised at how much lemon flavor it had from roasting the lemons with the asparagus. We had to keep ourselves from eating the whole thing in one dinner!” -Connie
Ingredients You’ll Need
You’ll need a handful of simple ingredients for this asparagus risotto. The flavors are crisp and pure. Here’s what you’ll need:
White arborio rice: Arborio rice is a short-grain Italian variety that releases its starches gradually while cooking, creating the creamy, signature texture of risotto. You should be able to find it at most grocery stores. Avoid substituting any other variety of rice in this recipe.
Asparagus: Look for thin to medium thick spears, which have a mild, sweet flavor.
Broth and dry white wine: White wine is essential to the nuanced flavor. If you prefer, you can substitute more broth for the wine.
Lemon: Fresh lemon infuses a citrus zingy.
Parmesan cheese: Cheese infuses the dish with savory notes.
Toasted pine nuts: This Italian-style garnish steps up the flavor; here’s how to toast pine nuts. Olive oil, butter, onion, and garlic powder round out the flavors in this dish.
How To Make Asparagus Risotto
Making risotto is actually quite simple! It’s just a matter of slow cooking short grain rice with broth until it becomes extraordinarily creamy. When we first started cooking, we thought risotto was something that came out of a box marked “risotto.” Turns out, it’s just a special way to cook arborio rice. Here are the basic steps (for exact steps and quantities, go to the full recipe below).
Step 1: Trim the asparagus, and mix with olive oil, salt, pepper, and lemon zest. Place it on a lined baking sheet with lemon wheels and roast at 425°F for 10 to 15 minutes, until tender.
Step 2: Heat olive oil and the butter in a large skillet over medium heat. Add minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring, about 2 minutes. Stir in the wine and cook until the liquid is fully absorbed.
Step 3: Add 2 ladles of warmed broth and cook, stirring until the liquid is absorbed, then add 2 more ladles. Continue cooking and adding broth in the same manner for about 12 minutes until creamy but still al dente. Reduce the heat, add 2 more ladles of broth, the Parmesan cheese, and stir vigorously for 1 to 2 minutes.
Once you’ve got a thick and creamy risotto, stir in the asparagus and roasted lemon wedges and serve immediately.
What to Serve Alongside
Sometimes it’s hard to decide how to make risotto into a full meal, especially if it’s vegetarian. Accessorizing with a salad makes for a filling vegetarian dinner. Here are a few ideas for what to serve with risotto:
This asparagus risotto is best the day it is made. You can store leftovers refrigerated in a sealed container for 3 days, but the color of the asparagus will fade. Reheat gently on the stovetop before serving.
More Risotto Recipes to Try
Classic Risotto: my classic recipe to have in your back pocket
This asparagus risotto recipe is vegetarian (with vegetarian Parmesan cheese) and gluten-free.
Frequently Asked Questions
What if I don’t have arborio rice?
While arborio rice is ideal for its creamy texture. Wait until you have time to access this variety before making risotto.
Is white wine essential?
The white wine adds acidity and depth of flavor, but you can omit it for a non-alcoholic version. Simply substitute vegetable broth for the wine.
My risotto seems too dry. What can I do?
Risotto is all about gradual addition of broth. If your risotto seems dry, simply add a bit more hot broth, one ladleful at a time, stirring constantly, until it reaches the desired creamy consistency.
How can I add more protein to my risotto?
For a heartier meal, stir in sauteed shrimp or diced pancetta with the asparagus.
This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a satisfying meal that’s perfect any night of the week.
Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on ½ teaspoon kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 2 lemon wheels, then cut each in half and add them right on the tray.
Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of broth. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).
Other Ways To Use Asparagus
Want more ways to use this healthy green stalk? Here are some asparagus recipes to add to your repertoire:
Learn how to make this classic Manhattan recipe with whiskey, sweet vermouth, and bitters. It’s smooth, spirit-forward, and easy to scale for a crowd!
The Manhattan is among the first cocktails in history, and has stood the test of time. It’s got only three ingredients but there’s so much going on flavor-wise: peppery notes from the rye whiskey, hints of sweet and spicy from the vermouth, and herbal nuance from the bitters.
As a cocktail expert, this is a classic cocktail I think everyone needs to know how to make. It’s timeless, spirit-forward, and elegant, and personally I think it’s more interesting than an Old Fashioned. Here are the simple ingredient ratios, expert tips, and how to customize the drink to your tastes!
Why You’ll Love This Manhattan Recipe
A true classic: It’s built on the traditional 2:1 ratio every bartender knows.
It’s customizable: Use rye or bourbon, Carpano Antica or Dolin: swapping in different types makes different drinks
Ready in under 5 minutes: It’s a simple mix and strain method
Ingredients You’ll Need
The Manhattan cocktail was invented in 1874 by a bartender at The Manhattan Club in New York City, supposedly for a party thrown by Jennie Churchill (mother of the famous Winston). The first printed recipe for the Manhattan appeared in the 1884 classic book The Modern Bartender’s Guide by O.H. Byron.
The Manhattan has gone in and out of fashion throughout the years, but in recent decades it’s been consistently on the list of top ten most popular American cocktails. Here are the ingredients you’ll need:
Rye whiskey: The backbone of the drink: see my notes on Rye vs Bourbon below.
Sweet red vermouth: A fortified wine that adds a subtle sweetness and complexity.
Angostura bitters: Just a few dashes at intriguing flavor.
Luxardo cocktail cherry: This is the traditional garnish.
Rye Vs Bourbon
The traditional way to make a Manhattan cocktail recipe is with rye whiskey. Rye is drier and spicier than bourbon, and its finish is a nice contrast to the sweet vermouth. Rittenhouse Rye and Bulleit Rye are two brands I recommend.
But personally, I like the sweeter flavor of bourbon for a smoother, more balanced Bourbon Manhattan. Two bourbon brands I recommend for a Manhattan are Elijah Craig Small Batch or Woodford Reserve.
PS: If you love Scotch, try a Manhattan with Scotch whisky: it’s called a Rob Roy!
Why Sweet Vermouth Matters
Vermouth is a fortified wine, meaning that liquor has been added to stabilize it: and it shapes the entire character of a Manhattan. Other types of fortified wines are Port, Sherry or Madeira. There are two main types of vermouth: sweet (usually red) and dry (usually white).
Sweet vermouth is sweet and spicy, with a hint of bitter on the finish. It’s used in many classic cocktails, like the Manhattan, Negroni, and Americano. A few bottles I like: Carpano Antica is rich and complex, and Martini Rossi has a “cola-like” flavor with subtle spices. Dolin Rouge is a French-style sweet vermouth with a more subtle flavor.
Store vermouth in the refrigerator, where it will stay good for up to 3 months. You can mix the remaining vermouth in cocktails, or drink it on the rocks as an aperitif (my favorite).
How To Make A Manhattan
Once you’ve gathered all the ingredients, this three ingredient cocktail takes only a few minutes to make. Use a cocktail mixing glass or the base of a cocktail shaker to mix the cocktail: no shaking required!
Stir together 2 oz rye whiskey, 1 oz sweet vermouth, and 3 dashes bitters in a cocktail mixing glass. Add ice and stir with a bar spoon for 30 seconds until cold. A cocktail mixing glass is used for “stirred” cocktails that are spirit-forward and served without ice, like the Manhattan and Martini.
Strain and garnish. Strain the drink into a stemmed cocktail glass and garnish with a Luxardo cherry.
Tips for the Best Manhattan
Chill your glass first. If you can, throw the glass in the freezer while building the drink. It adds a crisp, cool essence to the drink.
Taste before you strain. Dip a bar spoon and taste the cocktail before it goes in the glass. You can always add a tiny splash more sweet vermouth for a slightly sweeter drink.
Garnish with a Luxardo.Luxardo cherries are a cocktail cherry, but they’re so dark red they almost look black. They don’t taste anything like a Maraschino: the flavor is complex, fruity, and nutty, almost like amaretto. It’s easy to find Luxardo cherries at your local liquor store, or get them online.
To me, cocktails are meant to mix with appetizers: I usually drink wine with a dinner. So here’s what I’d pair with a round of Manhattans when entertaining:
Dark chocolate: The Manhattan also works as a nightcap; try it alongside a square of chocolate at the end of an evening
Frequently Asked Questions
What are the classic ratios for a Manhattan?
The traditional Manhattan recipe ratio is 2:1, meaning two parts rye whiskey to one part sweet vermouth, plus 2–3 dashes of Angostura bitters. A perfect Manhattan uses equal parts sweet and dry vermouth (so 2:½:½) for a lighter, more complex profile.
Can you make a Manhattan with sweet vermouth only?
That’s the standard classic Manhattan recipe. The “perfect Manhattan” is the variation that adds dry vermouth alongside sweet. Made with only sweet vermouth, the drink has a richer, fuller body.
What’s the difference between a Manhattan and an Old Fashioned?
Both are whiskey cocktails with bitters and sweetness. An Old Fashioned uses a sugar cube (or simple syrup) as its sweetener and is usually served over a large ice cube in a rocks glass. The Manhattan uses sweet vermouth instead of sugar and is served straight up into a coupe or cocktail glass.
Here are the secrets to the best Manhattan cocktail recipe! Make this easy classic cocktail with just three ingredients: rye whiskey, sweet vermouth, and bitters.
Combine the whiskey, vermouth and bitters in a cocktail mixing glass (or any other type of glass). Fill the mixing glass with 1 handful ice and stir continuously for 30 seconds.
Strain into a coupe or cocktail glass. Garnish with a cherry and serve.
Notes
*To convert to tablespoons, 1 ounce = 2 tablespoons
This classic Old Fashioned recipe is easy to make at home with simple ingredients. Learn how to mix a perfectly balanced, timeless drink everyone loves.
The Old Fashioned is barely a cocktail recipe at all: just lightly sweetened booze with bitters. But it’s become one of the most famous of all classic drinks! The recipe dates back to the early 1800’s, before the words classic and cocktail were even said next to each other.
Everyone has their own spin on an Old Fashioned drink recipe, but I think this one’s pretty perfect: just a fat square of ice, a ribbon of orange peel, and whiskey that tastes like the best version of itself. Here are a few tricks to making this cocktail so the whiskey shines!
Why You’ll Love This Old Fashioned Recipe
Minimal ingredients. Just 5 ingredients are needed for this satisfying classic cocktail.
Ready in five minutes. No shaker, no strainer! Just stir and sip.
Crowd-pleasing in the best way. It’s the kind of whiskey cocktail you can serve when you want to look like you know what you’re doing.
Ingredients You’ll Need
The Old Fashioned gets its name because it started as literally the cocktail. That’s right: the first cocktail in existence! The definition of the word cocktail was first documented in 1806 in a New York paper The Balance and Columbian Repository, calling it a “concoction of spirits, bitters, water, and sugar,” essentially a recipe for an Old Fashioned.
Once more cocktails came along in the 1880’s, they needed a name for that original whiskey cocktail. The “Old Fashioned” was born. The ingredients in an Old Fashioned are:
Bourbon or rye whiskey: The base spirit. See my tips on choosing the right whiskey below!
Sugar cube: I prefer a sugar cube for its slow, nuanced sweetness. As a swap, simple syrup works too and tastes a bit smoother.
Water: Just a small splash helps dissolve the sugar.
Angostura bitters: The aromatic backbone; all you need are a few dashes for a nuanced flavor.
Orange peel: The essential garnish that adds fragrant citrus oils into the drink.
Bourbon vs. Rye
Should an Old Fashioned have bourbon or rye whiskey? It’s up to you! I personally prefer bourbon for its rounder flavor, but if you’re a rye fan by all means: go with it. Here’s the difference:
Bourbon whiskey is sweeter and rounder, with vanilla, caramel, and oak notes. If you’re newer to whiskey or like smoother drinks, bourbon is your go-to. I like Bulleit Bourbon: it’s mid-priced and tastes great.
Rye whiskey is spicier and drier, with a peppery finish. It’s a good choice if you want your old fashioned to be a little edgier.
How to Make an Old Fashioned
The Old Fashioned recipe is perhaps one of the easiest great cocktails there is! It’s almost 100% whiskey, so you’ve got to love the stuff to drink this one. (If you’re not a whiskey afficionado, a whiskey sour is more up your alley.) The classic method for how to make an Old Fashioned is:
Shake 4 dashes bitters on 1 sugar cube, then muddle it with ½ teaspoon water. This is the traditional method, though many recipes these days call for simple syrup since it dissolves better. We like the nuanced sweetness of the sugar cube best: it really lets the whiskey shine. Don’t worry if it doesn’t dissolve all the way.
Add 2 ounces whiskey. Bourbon is sweet with hints of vanilla and oak, or use rye whiskey for a spicier finish.
Add ice, orange peel, and optional cherry. Add a large ice cube and an orange peel, making sure to squeeze it over the drink to release the oils. If desired, add a cocktail cherry.
How to Serve It
Both the orange peel and cocktail cherry are listed as the garnish in the official IBA definition of an Old Fashioned. Here are a few notes on the garnish:
Orange peel: Squeeze it over the drink first, which releases the oils and gives it a strong orange perfume. Then run the orange peel around the rim of the glass to give an even more citrusy first sip.
Cocktail cherry: The cherry adds a nuanced sweetness to this cocktail. Determine if you’d like your Old Fashioned on the sweeter side.
Lemon peel: A lemon peel is a lesser known option which is especially nice with rye whiskey; use it on its own or along with the orange peel.
Glassware: a rocks glass or lowball glass is traditional. You want something heavy-bottomed with enough room for that large ice cube to sit comfortably.
Ice: For a next level Old Fashioned, make a batch of clear ice! Clear ice is perfectly clear artisan style ice like you’d see in a fancy bar, instead of cloudy cubes from an ice tray. It not only looks beautiful, but allows you to cut a large square to fill the entire glass. See my tutorial, How To Make Clear Ice.
Easy Swaps & Variations
Once you’ve made the classic, it’s fun to start tweaking. Here are a few swaps I’ve tried:
Simple syrup instead of sugar cube. Easier to dissolve and you might already have it on hand. Use ½ teaspoon to start.
Orange bitters instead of (or with) Angostura. A dash or two of orange bitters adds brightness and lifts the drink.
The secret is respecting the whiskey. This cocktail is almost entirely spirit, so use a bottle you actually enjoy drinking neat. Beyond that: express your orange peel properly (don’t skip squeezing it over the glass), use a large ice cube to control dilution, and resist the urge to over-sweeten.
How do you make simple syrup for an Old Fashioned?
Simple syrup is just equal parts sugar and water, heated until the sugar dissolves. See my tutorial, How to Make Simple Syrup. Use ½ teaspoon in place of a sugar cube in this recipe. For a richer version, use demerara sugar instead of granulated sugar, which makes a syrup with more flavor and body.
What’s the difference between a Manhattan and an Old Fashioned?
Both are whiskey cocktails. An Old Fashioned uses whiskey, sugar, bitters, and a citrus garnish. A Manhattan uses sweet vermouth instead of sugar and adds a dash of bitters, resulting in something smoother more complex. See my guide, Manhattan vs. Old Fashioned.
This classic Old Fashioned recipe is easy to make at home with simple ingredients. Learn how to mix a perfectly balanced, timeless drink everyone loves.
Place the sugar cube in a lowball glass and add the bitters. Add the water and mash and swirl it with a muddler or wooden spoon until the sugar is mostly dissolved.
Add the whiskey and swirl to combine. Add a large ice cube.
Use a knife to remove a 1″ wide strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass. If desired, garnish with a cocktail cherry for additional sweetness.
These healthy chocolate muffins are made with oats, banana, and Greek yogurt: no flour, refined sugar, or mixer required! Just blend, bake, and enjoy a delicious treat that feels good to eat.
OK, I’ve made so many healthy muffin recipes that my job title should probably be the “healthy muffin queen!” I’m here with a new spin on my healthy oatmeal muffins that I know you will absolutely love: these healthy chocolate muffins.
This recipe feels like magic: these muffins are all whole food ingredients like rolled oats and Greek yogurt. Whiz it up in a blender and it comes out impossibly fluffy and dark chocolaty. My recipe testers agreed a handful of dark chocolate chips would enhance these, but they’re not needed for flavor if you want to keep it extra healthy. My kids are constantly requesting these!
5 Star Reader Reviews
“They were delicious and so easy! They were filling so I found just one was satisfying! Definitely making again.” -Carla
“I did add a few dark chocolate chips to the top with the sugar, perfection! So, so, so delicious!” -Renata
Why You’ll Love This Recipe
Made with real, wholesome ingredients like rolled oats instead of flour, maple syrup, banana, olive oil, and Greek yogurt.
Tastes like a treat. It’s actually delicious: not like those recipes that are “healthy” but taste suspiciously off.
So easy to make in a blender! No mixer, no whisking: all you need is a few minutes for dumping and blending.
Ingredients You’ll Need
There’s no all-purpose flour, no refined white sugar, and no stand mixer required! Try to stick to the ingredients listed because each one is important:
Old-fashioned rolled oats: Blended into a fine flour in the blender, keeping these muffins naturally gluten-free (use certified GF oats if needed).
Very ripe banana: Use those soft, dark, sweet bananas that are blackening on your counter. will be.
Greek yogurt: This is actually key to the texture here: it smooths it out. For a dairy-free version, plain coconut yogurt works well (I like the brand Cocojune).
Pure maple syrup: Grade A Dark Color Robust Flavor is what I call: it has a deeper, more caramel-like flavor.
Dutch-process (dark) cocoa powder: This is the most important ingredient! It’s key to that deep chocolate flavor. Don’t skip buying it (then you can make my healthy chocolate dip, too).
Olive oil: A healthy oil that keeps things moist.
Turbinado sugar: Just a sprinkle on top adds a sparkly crunch with little added sugar. Or, you can add dark chocolate chips!
Pro Tip: Know Your Cocoa Powder
Dutch-process or dark cocoa powder has been alkalized: this mellows its acidity and gives it a richer, darker flavor than natural cocoa, which tastes more fruity. You can see a color difference, too.
This ingredient is often used in baked recipes to bring a deep chocolate flavor. If you’ve never used it before, it’s the key ingredient to many of my chocolate recipes like healthy chocolate pudding and flourless chocolate cake. There are so many ways to use it!
How to Make Healthy Chocolate Muffins
Here’s the basic flow for this healthy chocolate muffins recipe (or jump to the recipe for the quantities):
Blend the oats first. Give them a full blitz until they’re a fine flour.
Blend everything else. Add everything else (except the turbinado sugar and chocolate chips) and blend on high for 1 to 2 minutes until completely smooth.
Fold in or top with chocolate chips. If you’re using them, you can either fold them in with a spatula or reserve them to sprinkle on the tops of each muffin.
Fill and bake. Line your muffin tin with 12 paper liners, divide the batter evenly, and sprinkle turbinado sugar on top. Bake at 350°F for 28–30 minutes.
Let them cool completely. This step solidifies the texture and flavor — no cheating!
Chocolate Chips, Or Not?
If you want something a little more decadent, you can add some dark chocolate chips to this recipe. Personally I like feeding these to my kids, so on the regular I don’t add chocolate so I can even let them eat them for breakfast.
But when I’m looking for something a little more special, I like to add just a sprinkle of dark chocolate chips to the top. It definitely makes them more like a traditional chocolate muffin.
I asked my testers this question and 75% of my recipe testers thought chocolate chips were a must!
Variations Worth Trying
Here are a few fun variations to this recipe you can use:
More banana-y: Increase the mashed banana to 1½ cups for a more pronounced banana flavor.
Peanut butter: Swap 2 tablespoons of olive oil for 2 tablespoons of peanut butter or almond butter for more nutty flavor.
Warm spices: Add ½ teaspoon of cinnamon.
Dairy-free: Swap the Greek yogurt for plain coconut yogurt. My favorite brand is Cocojune.
Storage Notes
These muffins store well — here’s what I do:
Room temperature: Up to 5 days in an airtight container (they stay more moist this way)
Refrigerated: Up to 10 days (they keep longer this way)
Frozen: Up to 3 months (I have not tried this but I’m fairly certain it will work)
More Healthy Muffins
My healthy muffins are some of my most popular recipes! Here are the top flavors:
These heathy chocolate muffins are vegetarian and gluten-free. For dairy-free, use plain vegan coconut yogurt (I like the brand Cocojune). The eggs are essential to this recipe, so I don’t have a vegan variation (though you could try flax eggs at your own risk).
These healthy chocolate muffins are made with oats, banana, and Greek yogurt: no flour, refined sugar, or mixer required! Just blend, bake, and enjoy a delicious treat that feels good to eat.
1/3 to ½ cup dark chocolate chips (optional; see Notes)
Instructions
Preheat the oven to 350°F.
Place the oats in a blender and blend until fully processed. Add all remaining ingredients except for the turbinado sugar and chocolate chips in a blender. Blend on high for 1 to 2 minutes until a smooth batter forms, stopping to scrape down the sides as needed. If using chocolate chips, you can fold them in with a spatula or use them to top the muffins.
Line a muffin tin with 12 paper liners and divide the batter evenly between the cups. Sprinkle the tops with turbinado sugar (or chocolate chips, if using).
Bake for 28 to 30 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the tin, then cool completely before tasting. Store at room temperature for up to 5 days, refrigerated for up to 10 days, or frozen for up to 3 months.
Notes
For dairy-free: Swap the Greek yogurt for a dairy-free alternative, such as plain coconut yogurt (I like the brand Cocojune).
Nut butter: Swap in 2 tablespoons peanut butter for 2 tablespoons of the olive oil.
More banana: Use 1 ½ cups of mashed banana for a more pronounced banana flavor: the riper the banana, the sweeter and more fragrant the muffins will be.
Warm spices: Add ½ teaspoon of cinnamon to add a subtle warmth.
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