Total Time
Prep 15 mins
Cook 45 mins

This is delicious served with a nice baked chicken or veal roast.

Ingredients Nutrition


  1. Trim rough ends from asparagus; discard.
  2. Cut off asparagus tips and reserve.
  3. Cut stalks into 3/4 inch-long pieces.
  4. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
  5. Puree mixture until smooth.
  6. Set aside.
  7. Melt butter in heavy large saucepan over medium heat.
  8. Add onion and saute until tender, about 8 minutes.
  9. Add rice and stir 1 minute.
  10. Add wine and cook until absorbed, stirring often, about 2 minutes.
  11. Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
  12. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
  13. Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
  14. Add reserved asparagus puree and stir until absorbed, about 3 minutes.
  15. Stir in 1/2 cup Parmesan and cream.
  16. Season to taste with salt and pepper.
  17. Transfer risotto to bowl.
  18. Garnish with rosemary sprigs, if desired.
  19. Serve, passing remaining Parmesan separately.


Most Helpful

Fixed this yesterday, and all I can say is wonderful, superb, tasty, etc. etc. DH and I loved it, and since it's just the two of us we have some leftovers. I followed the recipe exactly, and although it does take a little time, there is nothing difficult about it. I will definitely fix this again. Thanks for a great treat.

tampacountess June 30, 2003

OUTSTANDING! Risotto is a bit labor intensive but this recipe is well worth the work. The rosemary adds a hint of flavor and the parmesan is the perfect accompaniment. I did have to cook mine a little longer for the puree to absorb but other than that everything was perfect. I will definately make this over and over!!

Malriah June 24, 2003

All I have to say is this recipe is GENIUS! I think it was the best risotto I've had in a very long time. I actually did a few changes to make it vegan. I swapped the cream for a soy creamer & skipped out on the parm & used a homemade veg broth I always keep on hand. I loved the quick painless asparagus puree and I added to the onion mushrooms & when I added the rosemary I also added lemon zest and 2 garlic cloves minced with a microplane. Thank you, thank you, thank you for a PERFECT & user friendly recipe.

BusyMamaof3 February 12, 2010

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