Stanley Tucci’s Asparagus Risotto Recipe Is the Perfect Pantry-Friendly Dinner

Whether we’re watching him in a movie like Big Night or just scrolling his Instagram account, we can always count on Stanley Tucci to deliver the kind of cooking content we love to see. The actor is always sharing recipes we want to copy, from cozy lobster gnocchi to casarecce and beans. Now, he’s sharing one of his go-to pantry meals: asparagus risotto.

The Tucci in Italy host’s asparagus risotto is perfect as a quick pantry meal and as a dish you can share with family and friends. Whether you make it for just yourself or for a crowd, one thing is for certain: it will only take you about 40 minutes to pull this recipe together. He shared the full recipe with Williams Sonoma (who posted it on its Instagram account), where you can also snap up some of Tucci’s signature cookware.

While this recipe stars flavorful, verdant asparagus, Tucci actually opts for the canned variety rather than the fresh stuff. Of course, you can sub in fresh produce here—but if you keep tinned asparagus around, this recipe becomes an excellent pantry meal. You could also alter the recipe slightly and incorporate a different veggie. Tucci mentions canned peas and crushed plum tomatoes as solid candidates, so start combing through those cans in the cabinet to see what you have on hand.

To copy Tucci, you’ll need some olive oil, onion, flat-leaf parsley, Arborio rice, asparagus, chicken or vegetable broth, salt, pepper, butter and grated Parmesan. Of course, you can use water in place of the broth, but using broth to cook your rice will certainly bump up the flavor. Just remember to opt for vegetable broth or stock if you’re trying to keep the recipe vegetarian (or if you prefer a lighter, more delicate flavor, as one commenter suggests).

Get the recipe started by heating up your olive oil in a skillet over medium heat, then sautéing your onion in the same pan. When the onion has softened and gone translucent, sprinkle in your chopped parsley and add the rice. Toss everything together so that the onion is distributed and the rice is coated with oil. Stir the mixture, letting the rice toast just a tad. Then stir in the canned asparagus and the liquid from the can, plus 2 cups of the hot broth.

Now comes the main event of any risotto recipe: the stirring Olympics. Adding just 1/2 cup of broth at a time, stir the risotto constantly, waiting to add more broth until the last addition has been absorbed by the rice. You’ll want to taste the rice before you cut off your burner—be sure that the rice has a bite to it, but not any hardness. You’re looking for an al dente texture. If your rice seems a bit undercooked, simply add a bit more broth and continue cooking until absorbed.

When your rice has reached that perfect, irresistible texture, cut the heat and season the risotto to taste. Add in your butter, a touch more olive oil, some more fresh parsley and a generous grating of Parmesan cheese. When everything is stirred up, you’re ready to go. (Remember, though, if you’re aiming for a vegetarian meal, you’ll need to make sure you get vegetarian Parmesan.)

Pair this Tucci-approved dish with our Basic Green Salad with Vinaigrette, good company and a nice bottle of wine, and you’ve got yourself an evening to remember. We’re definitely going to keep this recipe around for any last-minute dinner guests who come knocking.

Stanley Tucci’s asparagus risotto is proof that comfort food doesn’t have to be complicated. With basic ingredients—and a straightforward method—you get a dish that feels both cozy and elevated. It’s quick enough for a weeknight, flexible enough to adapt to what’s in your pantry and impressive enough to serve to guests.