Asparagus risotto


Serves 4

1 large bundle of asparagus

200g (7oz) Arborio rice

1 glass of dry white wine

50g (2oz) butter

1 onion

700ml chicken or vegetable stock

50g (2oz) Parmesan cheese

Salt and freshly ground black pepper


  • Cut or break off the woody stalks of the asparagus and put with the stock, bring it to the boil and simmer for about half an hour.

  • Chop the main stalks of the asparagus thinly, but leave the tips whole.

  • Cook the tips in boiling water for just 2 minutes.

  • Refresh under cold water, drain and reserve until you have made the risotto.

  • Chop the onion finely and using a heavy-based pan melt the butter and fry the onions gently until translucent.

  • Add the rice and stir until well coated with the butter and onions. Pour in the wine and allow to bubble gently until evaporated.

  • Add the thinly chopped stalks of the asparagus and give it a good stir.

  • With the stock just at simmering point start adding a ladle of the stock, stir until it is absorbed, but make sure the heat is not too high.

  • As soon as the stock has been absorbed, add another ladleful and continue to repeat this process until the stock is finished.

  • Throughout the cooking of the rice, you must stir constantly.

  • After 15 minutes, taste, the rice should be al dente, which means tender not firm to the bite, but not chalky.

  • Cook for a few more minutes if needed and add boiling water if no stock is left, add the reserved asparagus tips and take off the heat.

  • Lastly, stir in the Parmesan cheese and now check for seasoning. Enjoy!

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