Asparagus Risotto

Asparagus Risotto

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


  • 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.


Keywords: asparagus, risotto

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