Wild Asparagus Risotto

Wild Asparagus Risotto
  • Preparation: 15 Minutes
  • Cooking: 40 Minutes
  • Difficulty: Difficult
  • Servings: 3/4 people
  • Cost: Medium


  • 1 l vegetable broth
  • 350 g rice (Arborio or Carnaroli type)
  • 125 g shaved Parmesan cheese
  • 1 bouquet wild asparagus (about 200g)
  • 1 white onion
  • 1/2 glasses white wine


Method 1


    • remove manually the tips from the asparagus;
    • manually chop the stems till where they are easy to break;
    • put the stems to boil in the 1l vegetable broth;
    • when it starts boiling low the flame
    • chop the onion and the leeks;
    • put them in a separate pan and brown them with a pinch of salt in some extra virgin olive oil;
    • blend with the white wine;
    • add the rice and roast it for a few seconds;
    • cook the rice by pouring in the vegetables stock with the stems every time the rice starts drying;
    • few minutes before rice is cooked, add the asparagus tips;
    • when rice is ready, add the Parmesan cheese and mix well


Method 2

  1. rather then add the whole asparagus stems to the rice, you can smash them with a blender till you will get a cream (use some of their boiling water and keep the rest for the vegetables stock), then add them to the rice few minutes before it is cooked


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