Risotto di asparagi

Based on 2 ratings

Vincent Wendler

Community Member


Easy 👌


300 g white asparagus
100 g green asparagus (for garnish)
½ onion
400 g tomato purée (passata)
400 g risotto rice
70 g butter
70 g grated Parmesan cheese
125 ml dry white wine
1 l vegetable broth
2 pinches salt
10 ml olive oil


  • knife
  • peeler
  • pot
  • wooden spoon
  • frying pan
  • Step 1/9

    • 300 g white asparagus
    • ½ onion
    • knife
    • peeler

    Peel the asparagus and cut of the ends. Slice into bitesize pieces. Peel the onion and dice very fine.

  • Step 2/9

    • 70 g butter
    • pot
    • wooden spoon

    Use 40g of butter to slightly roast the white asparagus and onions until glassy on medium heat with a wooden spoon.

  • Step 3/9

    • 400 g risotto rice

    Add the rice and toast until slightly glossy

  • Step 4/9

    • 1 l vegetable broth
    • 400 g tomato purée (passata)

    Mix the tomato purée with about 500ml of broth

  • Step 5/9

    • 125 ml dry white wine

    Crank up the heat and add the white whine. Cook until nearly evaporated. Lower the heat to medium and start adding the tomato-broth mixture until the rice is slightly covered.

  • Step 6/9

    Cook the rice until it’s al dente, adding tomato-broth mix one cup at a time when the rice has absorbed most the liquid. (15-20 min.)

  • Step 7/9

    • 100 g green asparagus (for garnish)
    • 10 ml olive oil
    • frying pan

    Wash the green asparagus cut of the ends and fry it with a bit of olive oil in a hot pan.

  • Step 8/9

    • 2 pinches salt
    • pepper
    • 70 g grated Parmesan cheese

    When the rice is al dente add the rest of the butter and the parmigano stirring heavily until its creamy. Season to taste with salt and pepper. Cover the pot and let it rest for about two minutes

  • Step 9/9

    Add the risotto to the plate and garnish with the green asparagus.

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