How to prepare asparagus Risotto recipe

Cooking time 30 min

Asparagus Risotto

Serves 4


  • 500 g of white asparagus
  • 0.5 plant of fresh dill
  • 1 shallot
  • 125 ml of heavy cream
  • 35 g of parmesan (block)
  • 250 g of rice for risotto
  • 1 cube of vegetable broth
  • 1 dl of white wine
  • 4 centilitres. olive oil
  • salt and pepper

Nutrition: per serving

  • kcal473
  • fat23 g
  • saturatesn/a
  • carbs52.7 g
  • sugarsn/a
  • fibren/a
  • protein10.2 g
  • saltn/a


How to prepare asparagus Risotto recipe
Find out everything you need to know about asparagus risotto recipe – Ingredients, preparation steps, required time and off course the best beverage that goes with it.


Peel the asparagus from the head to the foot (reserve the peelings) and cut the hard end. Cut the asparagus into sections of ± 2 cm. Cook the peelings in 1/2 L of boiling water and, after 15 minutes, remove them from the pan. Dissolve the bouillon cube in the cooking water. In the meantime, chop the shallot. Chop the dill (reserve 4 sprigs for decoration). Rinse the rice under cold water. Grate the Parmesan cheese.
1 Heat 2 tbsp. olive oil in a heavy-bottomed frying pan and sauté the chopped shallot until translucent.
2 Add the rice and mix for 3 minutes with a wooden spoon. Sprinkle with white wine and continue stirring until the wine is almost completely evaporated.
3 Cover the rice with 3/4 of the broth. Cook under cover and on low heat for ± 15 min. Add the remaining broth halfway through cooking
4 Meanwhile, heat 2 tbsp. olive oil in a saucepan and let the asparagus pieces cook on low heat for 10 minutes. Salt and pepper.
5 In the risotto, add half of the thick cream, chopped dill and 3/4 of the steamed asparagus and their juice. Warm up the preparation for a few moments.
6 Out of the fire, add Parmesan cheese. Season with salt and pepper.


Wine Muscat "Reserve"
A.OP Alsace – Bennwihr Cellars

Grüner Veltliner
Winzer Krems – Austria

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