Asparagus Risotto


Serves 2

  • 250g bunch fresh asparagus
  • 1 small onion
  • 2 tablespoons olive oil
  • knob of butter
  • 175g risotto rice
  • 100ml dry white wine
  • 650ml vegetable stock
  • 40g Parmesan cheese, grated
  • freshly ground black pepper


  1. Trim the asparagus, wash, and boil in shallow water for around 8 minutes.
  2. Drain the asparagus and slice into pieces around 2cm long, making sure the tips stay intact. Set to one side.
  3. Chop the onion finely.
  4. Put the oil and butter into a saucepan, add the chopped onion and stir over a medium heat until the onion is clear.
  5. Add the rice and stir until it is all coated in oil.
  6. Add all the dry white wine, turn up the heat slightly and stir until it is all absorbed.
  7. Add a ladleful of vegetable stock and stir until absorbed. Repeat this process until the rice is cooked. You may or may not use all of the stock or you may need to add a little more water, but the consistency should be creamy and the rice should be soft. The whole process takes roughly 20 minutes.
  8. Remove from the heat, add the freshly ground black pepper and the grated Parmesan cheese and stir thoroughly.
  9. Divide between 2 warmed dishes and serve immediately.


This makes a main course for 2 people, or a starter for 4.
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