Asparagus Risotto; asparagus

This combines two of my favorite foods: asparagus & risotto.

In Italy this would be served as ‘primo piatto’ or first course…. after the starter (antipasto) and before the meat or fish (secondo piatto).

We usually have it with the meat or fish, as a side dish.

If there’s any leftover (rare) it becomes a ‘fridge course’ (standing in the open door of the fridge with a fork, quickly eating before being discovered.)

It’s a spring ritual….

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Asparagus Risotto

This is an easy, spring risotto with the asparagus cooked with the rice. In Italy, risotto is served in a flattish bowl.

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


  • 6oz (175gr) asparagus, trimmed, roll cut to 1 1/2″ (3cm) length
  • 2/3 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 cups plus 2 tbs (17oz, 500ml) chicken broth
  • 1 small onion or half of large one, chopped
  • 1 tbs butter
  • 3/4 cup (3oz, 90gr) Parmesan cheese – freshly grated


  • Heat chicken broth and keep hot over low heat.
  • In medium sauce pan heat butter.
  • Add onion and sauté until transparent.
  • Add rice and sauté, stirring, for 2 – 3 minutes until rice has white center.
  • Add white wine and stir.
  • When wine is almost absorbed add a 1/3 cup of broth and all of the asparagus, except tips, and stir.
  • When broth is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before the last 2 ‘1/3 cups’ are added put in the asparagus tips.
  • Before the last 1/3 cup is added taste a few kernels of rice.  They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked.
  • If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.
  • At this point risotto will be thick but not stiff – it will not hold it’s shape on a plate.
  • Add the Parmesan, stir, spoon into a bowl and serve immediately.


To roll cut: slice at an angle, do 1/4 turn and slice at same angle, repeat. This gives an interesting shape with lots of surface for faster cooking.
Risotto does not need to be stirred constantly. Remove from heat when there is still visible liquid. By the time it’s on the table it will be perfect. That is what makes it creamy.


  • Serving Size: 1/2 recipe
  • Calories: 521
  • Sugar: 2.3 g
  • Sodium: 614.8 mg
  • Fat: 17.4 g
  • Saturated Fat: 9.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 56.7 g
  • Fiber: 1.8 g
  • Protein: 24.8 g
  • Cholesterol: 107.5 mg

Keywords: asparagus, risotto

Risotto with Asparagus

I did something stupid the other day.

Well…. Actually, I did something smart that had a ridiculous result.

We went to the market on Monday and bought too much asparagus, as usual.

Back when I was young and conscientious I would trim a small amount off the ends of the asparagus and stand it up in a bowl of water in the fridge.

When someone-who-shall-remain-nameless buys asparagus there isn’t enough room in the fridge to do that.

The new routine is to wrap a damp paper towel around the ends – if I think of it, which I usually don’t.

On Wed. I noticed that the last batch of white asparagus was looking a little sad. I grabbed it, put it in a big coffee mug (it was thin white asparagus), added water and put it back in the fridge.

Last night I got it out to cook.

Except I couldn’t get it out of the mug.

It had expended and was firmly ensconced in the mug.

It’s white asparagus, so it’s brittle. I worked at it for about 20 minutes.


4 tips broke off to reward my efforts, but it’s still firmly lodged in the mug.

I managed to get a knife in to cut the thin string that had been holding the bunch together. I pulled the string out but the asparagus won’t budge.

I dumped the water (what was left) out and put it back in the fridge. Maybe it will shrink….

I’ll try again tonight.

In all of my years of buying, storing, and cooking asparagus, this is a first.

Someone thinks it’s hilarious.

He won’t think it’s so funny when he gets broccoli for dinner.

7 thoughts on “Asparagus Risotto; asparagus”

  1. Since we don’t have white here, I didn’t realize it would expand. Would it also eventually root? I’m just curious. I was cleaning out my flowerbeds yesterday and my little 1 foot by 1 foot patch of who knows where it came from asparagus is still there though no new growth yet. Maybe this year, if I remember it before most of it goes to seed, we’ll try sautéing a bit of it for dinner.

    • I didn’t realize that it was that dehydrated – obviously. lol. Next time I’ll pat attention – or tend to it right away.

  2. J’adore asparagus risotto! Yikes!! I’ve never heard of that happening with asparagus stored in the fridge! (I trust you have said, “yes, very amusing” in a lovely dry voice.)

    We’re headed out today to purchase local asparagus that should (I hope) be available now.

    When we make asparagus risotto, we put the UNcooked stalk ends into a blender (we use our magic bullet) with a little water and whir until puréed and then add the purée just at the end of cooking the risotto, when the rice is just at the right consistency. It gives the risotto a beautiful gently green colour. And it tastes delicious as well.

    • What a good idea – for next year. Our season is done. The market was almost devoid of asparagus last week and with our hot weather I’m afraid that it’s over for another year.
      I worked with a woman who would not eat green food. When she told me that it was winter, and I didn’t think much about it. then summer came and…. No asparagus? No salads? How sad….

      • No spanakopita? No rapini?? How very sad! She should read Jeffery Steingarten’s “The Man Who Ate Everything”. He wrote in the introduction that he didn’t like anything coloured blue (blue cheese, blueberries…) but realized how wrong it was for him to take a job as a food editor if he harboured these dislikes. He set out to remedy things and succeeded in learning how to like many things he hadn’t before.

        We’re in the height of asparagus season here. It’s brilliant asparagus, but we can’t stop simply steaming it and drizzling with butter and lemon juice. (The cat is happily eating the ends!) But we really should make asparagus risotto at least once, shouldn’t we?

        • Butter? Lemon? Why would you stop? You could have asparagus risotto with a side of asparagus. That would work for me. There is a town in Germany (perhaps more than 1) that has a white asparagus festival and every course in the meal features white asparagus. It’s on my list of places to visit…., soon.

          • I’ve always wanted to try white asparagus again. I’ve had it once but whoever cooked it thought it had to be boiled to death. Of course, asparagus season is over for this year. Next year we’ll have asparagus risotto with a side of asparagus!

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