Asparagus Risotto

Risotto is a delicious meal that can be prepared to suit any taste with a variety of ingredients. It’s the perfect dish where you can throw in those remaining few veggies on their last days. As Asparagus is starting to show the tops of their heads, we’ve rustled up a delicious asparagus risotto recipe for you to enjoy as an appetiser or main... Pair it with a nice glass of  wine and you’re in Northern Italy!

Serves: 4-6 people

Total time: 45 minutes


  • 350g Arborio rice
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 brown onion, thinly slices
  • 4 garlic cloves, finely cut or crushed
  • 1L of liquid stock (vegetable or chicken)
  • 3 bunches asparagus, remove ends and cut into 3 cms lengths

1 cup fresh basil leaves

  • ½ cup of grated parmesan cheese
  • Salt and pepper to taste


  • Heat the oil and butter in a pan and cook the garlic and  onion for about 5 minutes on low heat
  • Add the rice and stir to coat. Turn heat to medium high
  • Add 250ml of stock and let simmer. Stir until the liquid is almost completely absorbed and add another 250ml. Repeat until you don’t have stock left 
  • Add the asparagus to the rice, stir and let it sim until the rice is cooked but still all dente
  • Add basil
  • Add half of the parmesan and stir
  • Serve and top with remaining parmesan and a few basil leaves for garnish

Buen appetito! 🤩