Asparagus Risotto

Recipe by Stacia_

Asparagus Risotto

Top Review by Mia in Germany

Excellent way to combine asparagus and risotto! Loved this recipe. The only change I made was to use pecorino instead of parmesan cheese. Will make this again! Thanks for posting :)
Made for Come To A Garden Party / Diabetes Forum

Ingredients Nutrition


  1. For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
  2. Add the rice and fry for one minute, stirring frequently, until coated in the oil.
  3. Add the wine and simmer until absorbed by the rice.
  4. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
  5. Add the asparagus, but not the tips, butter and parmesan, season to taste, with salt and freshly ground black pepper and stir well.
  6. To serve, divide the risotto equally among two serving dishes and top with dressed roquette and the asparagus tips.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a