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Asparagus Risotto

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Servings: 5 servings


  • 1 pound asparagus 500g slender asparagus
  • 1 baking potato peeled and chopped
  • salt to taste
  • 3 cups (approx 750ml) vegetable stock
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon white wine
  • 1 tablespoon of butter


  • Snap off the ends of the asparagus where they break naturally. Peel the stems if necessary. Cut off the tips and set them aside. Chop the stems.
  • Place the potato and chopped stems in a saucepan, add 2 cups (500 ml) of water and a pinch of salt, and cook until they are tender, 10 to 15 minutes.
  • Puree the vegetables add enough additional water to the puree to make 2 cups (500 ml). Add all but a dozen of the tips to this puree. Place the reserved tips in a saucepan, add 2 cups (500 ml) water and a pinch of salt, bring to a boil and cook for 2 to 3 minutes. Drain and set aside.
  • Place the vegetable stock in a saucepan over low heat and start heating so it barely simmers. Heat the oil in a heavy saucepan. Add the onion and cook gently until it is translucent. Stir in the garlic.
  • Add the rice and cook, stirring, about 5 minutes. Add the wine, allow nearly all of it to evaporate, then begin adding the mixture of asparagus puree and tips about ΒΌ at a time, adding more as the liquid in the pan evaporates. When all the puree has been added, continue cooking ad stirring the risotto, adding the warm stock a ladleful at a time.
  • Cook, stirring until the risotto is plump and offers a little resistance to the bite.
  • The risotto should be very moist. Stir in the butter and serve at once, decorated with the reserved asparagus tips and with Parmesan cheese on the side.