Asparagus risotto

This is a good to make when asparagus is in season and you can get it at a good price. Good flavour and an interesting green tinge to it. It can be made vegan by substituting the stock for vegetable stock and the cheese for a vegan alternative. Like any good risotto it requires a lot of stirring!

Ingredients (serves 2)                         25 minutes 

  • 250g risotto rice
  • 500g asparagus
  • 700ml chicken stock or vegetable stock
  • 2 shallots
  • 3 cloves of garlic
  • 100ml white wine
  • 100g cheese, I usually use Parmesan or pecorino, or a vegan alternative
  • Salt and pepper to taste


  1. Start by cutting the bottom 1/4 off the asparagus unless you have pre trimmed stalks, then cut the remaining asparagus into chunks about 3cm long.
  2. Put some water onto boil and when it comes up to heat add the asparagus, turn the heat down and simmer for 3-5 minutes until the asparagus is cooked.
  3. Take half of the cooked asparagus and put in a blender with a little of the water it was cooked in. Blend into a mushy green paste and set aside.
  4. Peel and dice the shallots and garlic, heat some oil or butter in a pan and cook on a low heat for 3-5 minutes until soft, then add the rice and mix well.
  5. Turn the heat up high and add the white wine, keep stirring untill it has all absorbed into the rice, then begin to add the stock 1 ladleful at a time, stir until the rice has soaked it up and add another ladleful.
  6. Once all the stock is used the rice should be cooked, if not just make some extra stock or just use water and continue to add a ladleful at a time until the rice is cooked to your preference.
  7. Turn the heat down low and add the asparagus and blended asparagus paste, mix together and add the cheese and cook for another minute or two.
  8. Serve is a bowl or on a plate and top with more grated cheese and some chopped chives or other herbs if you like.

A pretty simple recipe for a tasty dish!

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