Homemade Margherita Pizza

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey…

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.

Margherita pizza

The ultimate pizza pie, in our opinion? The pure and simple pizza Margherita. This iconic Italian pie is truly something special: stretchy mozzarella cheese, garlicky pizza sauce, and peppery basil all piled on a chewy, charred crust.

Alex and I have spent over a decade researching authentic Italian pizza methods, interviewing experts, and even traveling to Naples Italy to taste it for ourselves! Here are the secrets to making the very best margherita pizza.

“I’ve used this recipe with the sauce and dough about 5 times now and every time in perfect! It tastes amazing and all my friends want it now. Super simple and not too time consuming. Love it!” -Christine

How to make margherita pizza: step by step

Here is an overview of how to make margherita pizza. For all the details, jump to the full recipe!

Step 1: Make the pizza dough

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake.

Step 2: Stretch the pizza

Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3 Bake the Margherita pizza on a pizza stone.

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Remove from the oven and add fresh basil. Go to the full recipe for the tutorial.

Why is it called margherita pizza?

Pizza margherita showcases the colors of the Italian flag: red from the tomato sauce, white from the mozzarella, and green from the basil. The story goes that it was named after Queen Margherita of Savoy, an Italian queen in the 1800’s.

How to pronounce margherita? With an proper Italian accent, it sounds like mar-geh-REE-ta. It sounds like the classic Mexican cocktail, the margarita, which incidentally is a common misspelling of this word!

Tools you’ll need for homemade margherita pizza

It’s easy to make margherita pizza with a few tools and tips! To get that authentic Italian crispy-on-the-outside crust, you need to bake it at a very high temperature on a blazing hot pizza stone. Here are the tools you’ll need:

  • Pizza stone: This is what makes the crust crispy on the outside and soft on the inside. Here’s the pizza stone we recommend.
  • Pizza peel: A pizza peel is a paddle used to slide a pie onto the hot stone in the oven. We recommend this standard pizza peel. A conveyor pizza peel is worth the investment: it’s handy for easily sliding the pizza onto the stone.

🔥Try a pizza oven if you really want to step up your game! True artisan pizza is cooked at temperatures much hotter than your standard oven can achieve. The oven we recommend is relatively inexpensive and heats quickly to 1000°F.

Tips for the pizza dough

Alex and I worked on the pizza dough in this margherita pizza recipe for years, and it’s gotten lots of rave reviews from readers! The recipe incorporates what we’ve learned from some of the premiere pizza chefs in America, who themselves have studied the pizza in Naples. Here are a few tips:

  • The best flour for margherita pizza dough is Tipo 00 flour. This type of Italian flour is used by pizzerias and makes a supple, fluffy dough. We buy our Tipo 00 flour online. All-purpose or bread flour also work, but Tipo 00 makes the best pizza dough, hands down.
  • Use a great pizza dough recipe. Our master pizza dough recipe is the best method for fluffy, artisan-style pizza dough. You can make it using a stand mixer or knead it by hand. Or try thin crust pizza dough, which similar but rolled out using a rolling pin.
  • If desired, try alternative pizza dough recipes that are easier and don’t require a pizza stone or stretching. These sheet pan pizza or focaccia pizza recipes make two pizzas at once in a sheet pan. You can also make cast iron pizza or pan pizza in a skillet.

Pro tip: Make the pizza dough in advance and refrigerate it for up to 3 days: it increases in flavor over time! Or, you can freeze pizza dough for up to 3 months.

Margherita pizza recipe with basil and mozzarella cheese.

Margherita pizza ingredients

In Italy, the traditional margherita pizza topping ingredients are fresh mozzarella cheese, basil leaves, and a sauce made from crushed tomatoes, garlic, salt and herbs. Often the cheese is mozzarella di bufala, a fresh cheese made from the milk of water buffalos that has a creamy texture.

The margherita pizza ingredients you need for topping this recipe are:

  • Tomatoes: Our simple pizza sauce recipe stars canned fire roasted tomatoes, olive oil, garlic, salt and herbs. Fire roasted tomatoes have a sweet, developed flavor and are available at most US grocery stores. Substitutes include San Marzano tomatoes or other best quality canned tomatoes.
  • Cheese: Use fresh mozzarella cheese here, the kind sold in balls, and cut it into small pieces for overall coverage. We like to top with a light sprinkle of grated Parmesan cheese for flavor complexity (but it’s not required).
  • Basil: Fresh basil is key to the flavor of a great margherita pizza. Make sure to add to the pizza after baking so that is stays beautifully green (basil turns black in minutes in the oven).

Video with step by step instructions

Perfecting margherita pizza can be tricky: turns out, it’s easiest to learn by watching. This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start!

Margherita pizza recipes

More homemade pizza recipes

Love a great homemade pizza? Here are a few more of our favorite pizza recipes:

Dietary notes

This margherita pizza recipe is vegetarian. For gluten-free, use our Gluten-Free Pizza Dough.

Frequently asked questions

What are the essential ingredients for a Margherita pizza?

A true Margherita pizza features a base of fresh mozzarella cheese, fresh basil leaves, and a sprinkle of salt. They’re placed on a bed of classic tomato sauce atop a hand-stretched pizza dough.

Fresh mozzarella offers a creamy and slightly sweet taste that complements the other ingredients perfectly. If desired, you can top with a thin layer of grated Parmesan cheese.

Can I use other types of tomatoes?

San Marzano tomatoes are prized for their sweetness and acidity, making them ideal for Margherita pizza. We like using canned fire roasted tomatoes for a similar flavor profile.

What kind of pizza dough is best?

A classic Neapolitan pizza dough made with Tipo 00 flour and cooked in a very hot oven is ideal. However, homemade or store-bought pizza dough can work too!

What temperature should I bake my margherita pizza at?

Aim for a high temperature (around 450°F to 500°F) to achieve a crispy crust. Baking on a preheated pizza stone can further enhance the crust’s texture.

When is the best time to add the basil?

Fresh basil is best added after baking. The heat wilts the leaves slightly, releasing their fragrant aroma without burning them.

Can I make this pizza ahead of time?

The dough can be prepared in advance, but assemble and bake the pizza right before serving for optimal freshness and a crispy crust. Leftovers can be reheated in the oven or in a dry skillet on the stovetop (add a drop or two of water and heat covered for a nice way to reheat).

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

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Margherita pizza recipes

Homemade Margherita Pizza


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 7 minutes
  • Total Time: 1 hour 7 minutes
  • Yield: 4 servings (2 slices each)

Description

This margherita pizza recipe tastes like an artisan pie from Italy! It’s the perfect meld of zingy tomato sauce, gooey cheese and chewy crust.


Ingredients

For the pizza dough

For the pizza sauce

  • 1 small garlic clove (1/2 medium)
  • 15 ounces crushed fire roasted tomatoes or San Marzano tomatoes
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt (scant)

For the toppings

  • 1/4 to 1/3 cup pizza sauce
  • ¾ cup shredded mozzarella cheese or 2 to 3 ounces fresh mozzarella cheese
  • Parmesan cheese, for topping (optional)
  • Fresh basil leaves, for garnish

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Make the pizza sauce: Cut the garlic into a few rough pieces. Place the garlic, tomatoes, olive oil, oregano and kosher salt in a blender. Blend until fully combined. (You’ll use about ⅓ cup for the pizza; reserve the remaining sauce and refrigerate for up to 1 week.)
  4. Prepare the cheese: If using fresh mozzarella cheese, slice it into ¼ inch thick pieces (see the photos of the pre-baked pizza above). If it’s incredibly watery fresh mozzarella (all brands vary), you may want to let it sit on a paper towel to remove moisture for about 15 minutes then dab the mozzarella with the paper towel to remove any additional moisture.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel. 
  6. Spread a thin layer of the pizza sauce over the dough, using about ¼ to ⅓ cup. Add the mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese (if using) and a few pinches of kosher salt.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor. Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes. You can also freeze the dough: go to How to Freeze Pizza Dough.

**Make the pizza sauce up to 1 week in advance and refrigerate.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: margherita pizza recipe, margarita pizza, homemade margarita pizza

Perfect Neapolitan Pizza Recipe

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect…

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.

Neapolitan pizza on pizza peel with basil and fresh mozzarella.

When you’ve had the best pizza in Naples Italy, it’s hard to go back. You know in the movie The Matrix when Neo is allowed to pick the blue and red pill, a choice between blissful ignorance or truth? Eating pizza in Naples, the place where pizza was invented, is like choosing the red pill.

Once you’ve tasted Neapolitan pizza, you’ll never go back. Then you’ll spend the rest of your life trying to recreate it at home! Luckily, we did that for you. Here are all our tips and tricks for the best homemade Neapolitan pizza!

“Awesome recipe. It is really authentic and so easy! Since we have young kids we decided to add a teaspoon of sugar and it was just perfect.” -Michael

What is Neapolitan pizza?

Neapolitan pizza is pizza made in the style that originated in Naples, Italy. Like any famous dish, there many opinions on what it means to be “authentic.” After eating some of what is considered the best pizza in the world on the ground in Naples, here’s what we found are characteristics of Neapolitan pizza:

  • Simple flavors: The best Neapolitan pizza restaurant we’ve been to, Da Michele, served only two flavors: Margherita and Marinara. Pizza margherita is tomatoes, mozzarella and basil, and pizza marinara is simply tomatoes and garlic.
  • Soft, thin crust, cooked in a very hot oven: Most Neapolitan pizzas are baked in a wood fired pizza oven that’s around 800 to 1000 degrees Fahrenheit. The crust is typically blackened by the fire, with puffed edges and very thin towards the middle.
  • Simple tomatoes: The crust on Neapolitan pizzas is typically spread simply with tomatoes, usually San Marzano variety. The recipe below uses a simple pizza sauce that mimics the flavors we had in Naples.
  • Mozzarella: The cheese in Italy is top notch. Neapolitan pizza often uses fresh mozzarella or buffalo mozzarella cheese.
Neapolitan pizza with basil.

How to make Neapolitan pizza: step by step

Here is an overview of how to make Neapolitan pizza. For all the details, jump to the full recipe!

Step 1: Make the pizza dough

Step 1: Make the pizza dough. You’ll need 15 minutes to make it, then allow it to rise for 45 minutes. You can also make it ahead and refrigerate or freeze until ready to bake. Go to this Pizza Dough recipe.

Step 2: Stretch the pizza

Step 2: Stretch the pizza dough and place it into a pizza peel. Go to How to Stretch Pizza Dough for our tips. Top the pizza with pizza sauce and fresh mozzarella cheese, cut into small pieces.

Step 3 Bake the Neapolitan pizza

Step 3: Bake the pizza on a pizza stone in a 500°F oven for 6 to 7 minutes, or in a pizza oven for 1 to 2 minutes. Go to the full recipe for the tutorial.

Tips for the pizza dough

The essential part of Neapolitan pizza is the pizza dough. Alex and I have been working on our pizza dough recipe for over 10 years. In the process, we’ve learned a few things from some of the premiere pizza restaurant chefs in America, who themselves have studied the pizza in Naples!

  • Use Tipo 00 flour. Tipo 00 flour is the type of Italian flour that Neapolitan pizza restaurants use. It makes for a supple and fluffy dough. You can find it at your local grocery or online. If you can’t find it, you can use all-purpose flour: it will still make great pizza!
  • Rest the dough for 45 minutes. This is key to the best fluffy pizza dough.
  • Or, refrigerate the dough 2 to 3 days before baking (optional). If you can, we recommend placing your pizza dough in a sealed container and refrigerating it for 2 to 3 days. This naturally ferments the dough and brings a nutty, complex flavor to the dough.
  • Review our dough stretching tips. When ready to make the pizza, go to How to Stretch Pizza Dough for our comprehensive guide.
How to stretch Neapolitan pizza dough

Do I need pizza oven?

No, you don’t need a Neapolitan pizza oven for this recipe. You can cook it in a standard oven at 500°F along with a preheated pizza stone. But if you want those beautiful black char marks on your crust like in these photos, you’ll need a pizza oven (and use this pizza oven dough).

  • A pizza oven can get much hotter than a regular oven. Your standard oven can get only to 550°F, but a pizza oven reaches temperatures of up to almost 1000°F!
  • What pizza oven to buy? Alex and I use this portable pizza oven. It’s small, transportable, and heats up to 1000°F in just 10 minutes! It’s powered by wood pellets. Using it takes a bit of practice, but it’s revolutionized our homemade pizza.
Neapolitan pizza oven

Toppings for Neapolitan pizza: the tomatoes

🍅 Most Neapolitan pizza recipes call for placing tomatoes right onto the dough. The San Marzano variety of tomato is a type of Italian tomato that is most often used on Neapolitan pizza. You can find canned San Marzano tomatoes in many grocery stores in the United States these days.

We discovered a trick for making a sauce for Neapolitan pizza: this pizza sauce recipe uses just 5 ingredients to make a flavor-popping sauce that reminds us of the best pizza in Naples, Italy. It uses fire-roasted tomatoes, which taste sweet and smoky right out of the can.

Tips for using fresh mozzarella cheese

Fresh mozzarella cheese has a lot of moisture in it, which can sometimes result in a watery pizza! The moisture varies based on the brand. If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, do the following:

  • Slice the mozzarella into ¼ inch thick pieces for topping your pizza. Using huge chunks causes a water build up after baking.
  • If the brand seems extra watery, let it sit on a towel for about 15 minutes, then blot away the extra moisture.
  • We like to top the mozzarella with a sprinkle of Parmesan cheese to tie it all together before baking.
Neapolitan pizza recipe | Best pizza in Naples Italy | Neapolitan pizza oven
Here’s a snapshot of eating the best pizza in Naples Italy at Da Michele. It goes down as our favorite pizza experience ever, immortalized here and in the pizza section of our cookbook!

Should Neapolitan pizza have basil?

🌱 Like any famous recipe, there are lots of opinions on what makes an authentic Neapolitan pizza recipe. If you’re making a Margherita pizza, we’d say basil is a must. When we had Naples pizza a few years ago, the pizza had one leaf of fresh basil on it. One leaf! Somehow, it brought in just the right basil flavor.

Should you put the basil on a pizza before or after baking? If you’re using a Neapolitan pizza oven, the bake time is only 1 minute. You can place the basil on before baking since it’s such a short cook time. But if you’re baking pizza in a standard oven, fresh basil turns black in the 6 to 7 minute cook time. If you’re using a standard oven, add the basil after baking.

Video with step by step instructions

Perfecting real Neapolitan pizza can be tricky. It’s easiest to learn by watching. Since we can’t come to your kitchen to show you ourselves, here’s the next best thing! This step-by-step video shows exactly how to make the pizza, from kneading to shaping to baking. We highly recommend watching this before you start the recipe!

More artisan pizza recipes

This Neapolitan pizza is one of our favorite artisan pizzas we’ve ever made at home! Here are a few of our other favorite homemade pizza recipes:

Dietary notes

This Neapolitan pizza recipe is vegetarian.

Frequently asked questions

Is it possible to make authentic Neapolitan pizza at home without a wood-fired oven?

While a wood-fired oven is ideal, you can achieve a very good Neapolitan pizza at home with a standard oven using high heat. This recipe will guide you through adjustments for achieving a crispy crust despite the limitations of a home oven.

What makes Neapolitan pizza different from other pizzas?

Neapolitan pizza is known for its simplicity and focus on high-quality ingredients. It features a thin, airy crust with a slight char, a simple tomato sauce, and minimal toppings.

What type of flour should I use for Neapolitan pizza dough?

“00” flour, a finely-ground Italian flour, is traditionally used for Neapolitan pizza dough. It contributes to the characteristic light and airy texture. However, bread flour or all-purpose flour can be a suitable substitute.

My dough seems too sticky. What can I do?

Neapolitan pizza dough is on the wetter side. Add flour a little bit at a time until the dough comes together and is no longer sticking excessively to your hands.

How hot should my oven be for Neapolitan pizza?

The key to a Neapolitan pizza is very high heat. Aim to preheat your oven (ideally with a pizza stone) to its maximum temperature, which is usually around 500°F (260°C) or higher.

What if my oven doesn’t get that hot?

Don’t worry! You can still achieve a good result. Preheat your oven to the highest setting and preheat a pizza stone or baking sheet for at least 30 minutes to maximize heat retention.

How can I transfer the pizza to the hot oven without a pizza peel?

You can use a parchment paper “peel.” Slide the pizza onto a large piece of parchment paper dusted with flour. Then, carefully slide the parchment paper with the pizza onto the preheated pizza stone or baking sheet in the oven.

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Margherita pizza

Neapolitan Pizza Recipe


  • Author: Sonja
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 slices

Description

Master the art of authentic Italian pizza with this Neapolitan pizza recipe! This recipe unlocks the secrets of the perfect dough, simple yet flavorful sauce, and quick high-heat cooking for a pizzeria-worthy pie in your own oven.


Ingredients

  • 1 ball Homemade Pizza Dough*
  • ⅓ cup Easy Pizza Sauce**
  • 2 to 3 ounces fresh mozzarella cheese (or about ¾ cup shredded mozzarella)
  • Parmesan cheese, for topping (optional)
  • Kosher salt
  • 2 basil leaves
  • Semolina flour or cornmeal, for dusting the pizza peel

Instructions

  1. Make the pizza dough: Prepare the dough using this pizza dough recipe. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F (or preheat your pizza oven).
  3. Make the pizza sauce.
  4. Slice the mozzarella into ¼ inch thick pieces. If it’s incredibly watery fresh mozzarella (all brands vary), allow it to sit on a paper towel for 15 minutes, then dab the mozzarella with the paper towel to remove any additional moisture.
  5. When the oven is ready, stretch the dough into a circle (see How to Stretch Pizza Dough for instructions). Sprinkle a pizza peel with semolina flour or cornmeal, then carefully place the dough on top. Spread the pizza sauce across the dough. Top with mozzarella cheese. Top with a thin layer of fresh grated Parmesan cheese and a few pinches of kosher salt.
  6. If you’re baking in a pizza oven, add the basil leaves. For baking in a standard oven, skip this step.
  7. Transfer the pizza to the pizza stone on the pizza peel, then bake until the cheese is melted, about 7 minutes in the oven (or 1 minute in the pizza oven). Allow the pizza to cool for a minute or two before adding the basil on top (whole leaves, lightly torn, or thinly sliced). Slice into pieces and serve immediately.

Notes

*Make the pizza dough 1 hour in advance (for day of preparation), or you can make it in advance and refrigerate up to 3 days. Refrigerating the dough actually adds to the flavor! Allow refrigerated dough to come to room temperature before using by letting it stand for about 30 to 45 minutes.

**Make the pizza dough up to 1 week in advance and refrigerate.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Neapolitan Pizza, Neapolitan Pizza recipe

Asparagus Risotto

This asparagus risotto transforms simple ingredients into a creamy, luxurious dish! Roasted asparagus, zingy lemon and shaved Parmesan make a…

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.

Asparagus risotto garnished with Parmesan cheese shavings and pinenuts.

Creamy, savory, crunchy, and zingy: this asparagus risotto is truly sublime. Alex and I are craving fresh flavors over here, and 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—we certainly did!

  • “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
  • “It was so delicious. It was creamy and tangy and the asparagus was perfect!” -Karen

Key ingredients in asparagus risotto

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.
Asparagus risotto in pot with lemon slices.

How to make risotto: step by step

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).

Roasted asparagus

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.

Risotto Recipe

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.

Asparagus risotto

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.

Asparagus risotto on plate with pot in background.

What to serve with risotto

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:

Storing leftovers

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.

Tip: If you love risotto, make sure to try our Classic Risotto, Butternut Squash Risotto, Mushroom Risotto, and Creamy Shrimp Risotto.

A few more asparagus recipes

Want more ways to use this healthy green stalk? Here are some asparagus recipes to add to your repertoire:

Dietary notes

This asparagus risotto recipe is vegetarian (with vegetarian Parmesan cheese) and gluten-free.

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.

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Asparagus risotto

Best Asparagus Risotto


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4

Description

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.


Ingredients

  • 1 quart vegetable broth
  • 1 quart water
  • 1 ½ teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the other half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • ¼ teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper
  • Optional garnish: Toasted pine nuts

Instructions

  1. Preheat the oven to 425°F.
  2. 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).
  3. Cut the vegetables: Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
  4. 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.
  5. 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.
  6. 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.)
  7. 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.
  8. 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).
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Keywords: Asparagus risotto