Asparagus & Veal Risotto; Rapeseed

I have always planned our dinner menus. I always ask for input, but the final plan is up to me…. Except during asparagus season.

Mon mari takes asparagus season very seriously.

He, personally, and by himself, goes to our local market every Monday during the season to buy asparagus. He usually buys enough for the week.

Occasionally, he buys more than enough.

I can do whatever I like for the other components of the meal but not the asparagus.

At least, not initially.

For the first week or two the asparagus can be sautéed or roasted and finished with butter, salt, and pepper.

Eventually, I can add a light sauce or use it in a salad or first course.

During the middle of the season I can use some in stir-fries and risottos…. As long as it doesn’t, inadvertently, get over-cooked.

If it’s a very long season I can make soup.

We’re not there yet.

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Asparagus & Veal Risotto

The bright green colors announce spring as much as the ingredients: asparagus, peas, & green garlic.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Risotto


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 4 green garlic, trimmed, sliced, including most of the dark green about 1/2 cup
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken broth
  • 1 tbs butter
  • Condimenti:
  • 6oz (180gr) veal scallops, cut into bite-size pieces
  • 6oz (180gr) asparagus, roll-cut into 1 1/2″ lengths, tips kept separate
  • 1/2 cup (2.5oz, 75gr) peas, fresh or frozen, no sauce
  • 1 tbs olive oil
  • 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated


  • Heat chicken broth and keep hot over low heat.
  • In medium sauce pan heat butter over medium-high heat.
  • Add green garlic, rice and sauté, stirring, for 1 – 2 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of broth and all asparagus, except tips. Stir.  (No need to stir constantly but do stir from time to time.)
  • When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before adding the last two 1/3 cups add the asparagus tips to the rice and the peas to the remaining broth.
  • Before the last 1/3 cup taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth, but fully cooked.
  • If more broth is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
  • Pour any remaining broth off of the peas and add them to the rice.
  • At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate.
  • Add the Parmesan, condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
  • Condimenti:
  • While risotto is cooking, heat 1 tbs olive oil in medium skillet.
  • Add veal to skillet and sauté until cooked through.
  • Cover, reduce heat (or turn off) and keep warm until needed.


To roll-cut: After snapping off ends of asparagus, slice the first piece at an angle. Roll the stalk 1/4 turn and slice the next piece, Continue rolling and cutting. This give a lot of surface for faster cooking and more flavor.
Substitue green onions if green garlic is not available. Green garlic is immature garlic, pulled before the cloves form. It has a mild garlic flavor.
Garlic chives would also work.


  • Serving Size: 1/2 recipe
  • Calories: 656
  • Sugar: 4.8 g
  • Sodium: 1671.2 mg
  • Fat: 24.3 g
  • Saturated Fat: 10.8 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 60 g
  • Fiber: 3.3 g
  • Protein: 39.6 g
  • Cholesterol: 89.2 mg

Keywords: risotto, asparagus, veal, green garlic

Veal & Asparagus Risotto

I don’t know what it’s like in the rest of the world today – I assume there is sunshine somewhere (along with weather / situations that are much worse).

At our house we have another day of gray, wet, windy, cold.

But I do have more spring colors with the photos I took on my last walk of a field of rapeseed.

Rapeseed is planted in the fall. It grows very, very slowly over the winter.

When the days get longer and the temps warmer it shoots up and blooms.

It’s all over by the end of April and the seeds harvested.


Canola oil.

2 thoughts on “Asparagus & Veal Risotto; Rapeseed”

  1. We’ve had a busy couple of days, sorry this is so late. That risotto looks delicious but still no asparagus here 🙁

    It’s 30 degrees here today and it snowed last night. I give up hoping for warm weather.

    • Our asparagus season is about over, and it’s staying warm – for the moment… high 60’s low 70’s which is perfect for working outside.

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