Creamy asparagus risotto



  • 1 1/2 cups Arborio rice risotto rice
  • 3 cups chicken stock (or 1 chicken stock cube dissolved in 3 cups of hot water)
  • 1/4 cup dry white wine
  • 1 bunch asparagus trimmed (leave 6 asparagus for grilling and chop the others)
  • 1 small onion chopped
  • 2 tbsp butter
  • 1/2 cup parmesan cheese grated
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • Grated parmesan cheese to serve


40 minutes
  • 1Grill the 6 asparagus with some salt and olive oil. Meanwhile prepare the risotto.
  • 2In a large pan heat olive oil. Add chopped onion and cook until beginning to soften.
  • 3Add rice, wine and 1/2 cup chicken stock. Stir constantly.
  • 4Little by little add remaining chicken stock (1/2 cup at a time) and keep on stirring.
  • 5When half the stock is incorporated add 1/2 of the chopped asparagus.
  • 6Keep on adding the stock until rice is "al dente". If you use all stock and rice is not done, add hot water.
  • 7When rice is almost done, add the remaining chopped asparagus, butter and ½ cup of parmesan. Add salt and pepper to taste.
  • 8Keep on stirring so that all ingredients are incorporated and the risotto is creamy.
  • 9Serve with parmesan and top with the grilled asparagus.
  • 10
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