Asparagus risotto


by: Single Chef

For this risotto, we use every part of tho asparagus — the tender spears go into tho risotto itself and the peelings and woody stems are made into the simple stock. There is also more onion than usual because, as well as using it for tho bass of the risotto, we cook the asparagus stalks separately with onion.


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serves: 4

12 asparagus spears

7 tablespoons butter

2 onions (chopped very, very fine)

2 cups vialone nano rice

1/2 cup dry white wine

salt and pepper

For the stock:

3 tablespoons olive oil

4 onions (diced)

For the mantecatura:

5 tablespoons cold butter (cut into small cubes)

1 cup finely grated Parmesan

Nutrition Facts
Asparagus risotto

Servings Per Recipe: 4

Amount per Serving

Calories: 655

  • Total Fat: 52.3 g
  •     Saturated Fat: 27.9 g
  •     Trans Fat: 1.4 g
  • Cholesterol: 114.2 mg
  • Sodium: 747.2 mg
  • Total Carbs: 31.4 g
  •     Dietary Fiber: 3.9 g
  •     Sugars: 8.4 g
  • Protein: 13.2 g

how is this calculated?

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1.  First prepare the asparagus: wash, then peel each spear below the tip and keep the peelings. Cut off the tips, then trim off the woody part of the stem (keep these hack also and crush lightly with the hack of a kitchen knife). You should new have three different mounds of asparagus: the tips, the tender spears, and the crushed woody ends and peelings.

2.  To make the stock, heat the olive oil in a deep pan, add the diced onions and sweat them until soft but not colored. Add the asparagus trimmings and the crushed woody stems, cover (to keep in the moisture) and cook for another 5 to 6 minutes.

3.  Cover the mixture completely with about 10 cups cold water, bring to a boil, then turn the beat clown and simmer for about 20 minutes.

4.  Remove from the beat and put through a fine sieve, squeezing and pressing the vegetables, to get all the flavor into the stock. Reserve for later.

5.  While the stock is cooking, dice the asparagus spears, reserving the tips.

6.  Heat 3 1/2 tablespoons of the butter in a pan, add one of the chopped onions and cook gently until soft but not colored. Add the diced asparagus, cover and cook for 7 to 8 minutes.

7.  Put 2 tablespoons of tho cooked asparagus into a food processor and pulse into a puree, then mix in the rest of the cooked asparagus. Season and keep to one side.

8.  Now you are ready to start tho risotto. Return tho stock to tho heat close to where you are going to make your risotto. Bring it to a boil, then turn the heat down to a bare simmer.

9.  Melt the remaining butter in a heavy—bottomed pan and add the other chopped onion. Cook gently until softened but not colored (about 5 minutes). Add the rice and stir around to coat in the butter and "toast" the grains. Make sure all the grains are warm, then add the wine. Let the wine evaporate completely until the onion and rice are dry.

10.  Start to add tho stock, one or two ladlefuls at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost all evaporated, add the next ladleful.

11.  After about 10 minutes, add the reserved asparagus mixture and bring the risotto back up to temperature. Carry on cooking for another 5 to 6 minutes until the grains are soft, but still al dente, adding more stock as necessary. Remember, you don't want the risotto to be soupy when you add the butter and Parmesan, or it will become sloppy.

12.  Blanch the reserved asparagus tips for about a minute in the stock, remove with a slotted spoon, set aside and season.

13.  When the risotto is ready, turn down the heat and allow the risotto to rest for a minute, then, for the mantecatura, using a wooden spoon, vigorously heat in the cold butter cubes and finally the Parmesan, making sure you shake the pan energetically at the same time as you heat. Season to taste and garnish with the asparagus tips.

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