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Get creative in the kitchen

Asparagus Risotto



prep time

5 Mins

cook time

25 Mins

total time

30 Mins


½ cup risotto rice (Carnaroli gives the best results but Arborio is easier to find)
1 handful asparagus
1 tbsp butter (or double the amount olive oil)
1 small onion
1 cup peas (fresh, canned or frozen are fine)
3 cups vegetable or chicken broth
½ cup hard cheese, grated (pecorino or manchego are great)

Optional – if you have them to hand, great – throw them in!
1 small handful mint, fresh (dried or frozen work too!)
1 small handful basil, fresh (again, dried or frozen work too!)
1 small handful parsley, fresh (again, any form will do)
½ cup white wine


Chop the asparagus into small pieces

Finely dice an onion.

Let the butter/oil melt in the pan and add the onion and cook until it’s translucent.

Add the rice and toast for a minute or two. (optional: fry the rice in 1/2 cup white wine until the wine has evaporated). Then add 500ml of the stock and stir.

Leave on a low simmer for 15 minutes (better stay nearby so you can give it an occasional stir).

Add in the asparagus and peas, stir and leave for 5 more minutes. You may need to add more liquid here - especially if you like it creamy - just a few tablespoons at a time.

Now have a taste of the rice, it may need a few more mins or it might be ready. Keep tasting until you get what you want.

Once the rice is soft it’s time to give it the finishing touch – add your ganish if you have them on hand, if needed add a little water (add in small amounts, you don’t wanna overdo it!) and a little grated cheese to get the creaminess right. Enjoy.

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