Asparagus Risotto

Asparagus Risotto Recipe (with British Asparagus)

  • Author: Azlin Bloor
  • Prep Time: 10
  • Cook Time: 17
  • Total Time: 27 minutes
  • Yield: 6 as starter, 4 as main 1x


A quick, easy and delicious asparagus risotto recipe that’s just slightly different as we add some freshly puréed asparagus at the end of our cooking time. Get the very flavours of spring on your plate!



  • 1.5 litres (6 cups) chicken or vegetable stock
  • 400g (2 cups) carnaroli rice (or any risotto rice you can get)
  • 1 small onion
  • 1 small clove garlic
  • 2 Tbsp EV olive oil
  • 125ml (1/2) cup dry white wine (skip if you don’t do alcohol)
  • 125g (3 oz) British asparagus (or any you can get)
  • salt if needed

Asparagus Purée

  • 125g (3 oz) British asparagus (or any you can get)
  • 1/2 tsp of sodium bicarbonate
  • pot of boiling water

For Finishing

  • 2 Tbsp cold salted butter
  • 60g (2 oz) freshly grated grana padano or parmesan cheese


  • juice and zest of 1 lemon
  • more cheese
  • freshly ground black pepper


  1. Place your stock, or water plus stockpots on high heat. Once it’s boiling, lower the heat down and leave it to simmer happily.
  2. While waiting for the stock, chop the onion and garlic up finely.
  3. Chop up both lots of the asparagus into 5cm/2″ lengths. Set aside.
  4. Heat the olive oil on low heat and sauté the onions for 2 minutes, stirring.
  5. Add the rice and coat with all that fat, stirring well. Toast the rice for 2 more minutes, until the edges turn translucent. But try not to let the onions or rice brown. Lower the heat if you have to.
  6. Increase the heat to medium and pour in the wine, stir, and leave to evaporate, stirring a little. Skip this step, if you don’t do alcohol.
  7. Add 1 cup of the simmering stock and stir gently. You can take a break, it doesn’t need to be round and round constantly, just regular stirring while the stock evaporates.
  8. When the stock has evaporated, add half a cup more of the stock, stir, and repeat this process for 11 minutes. Yes, watch the clock or put your kitchen timer on. Read the basic risotto post for short cuts. Keep stirring your risotto every minute or so.
  9. At the 11-minute mark, add the chopped and puréed asparagus, stir and continue cooking.
  10. Check the rice at the 13-minute mark. It should be just about done, depending on your rice, and the heat. Is it cooked – soft on the outside with just a bite in the middle? Is the risotto looking creamy, like a thick version of rice pudding? If it is, it’s done. If it’s not, add 1/4 cup stock, and stir. When that stock has been absorbed, check again. You shouldn’t really need to cook more than 15-17 minutes. The type of rice will affect the cooking time, hence the extra time.
  11. Check the seasoning – does it need salt? Add some if you think it does, and stir it in.
  12. Take your risotto off the heat. Stir in the butter and the cheese and stir it all in thoroughly and vigorously for a whole 30 seconds. The mantecatura, remember?
  13. Cover and leave to rest for 2 minutes.
  14. Grate more cheese over, the lemon zest, lemon juice and lots of freshly ground black pepper.

Asparagus Purée (while the risotto is cooking)

  1. Bring the water to a boil with the 1/2 tsp of sodium bicarbonate.
  2. Drop half the chopped asparagus (125g/3 oz) and cook for 2 minutes.
  3. Drain, reserve the cooking water, and rinse in cold water or drop into a bowl of ice water.
  4. Purée in a blender with some of the cooking liquid, until it’s all smooth.
  5. Add to the risotto in step 9 above.

  • Category: Starter or Main Course
  • Method: Easy
  • Cuisine: Italian

Keywords: #risotto, #asparagusrecipes, #britishasparagus