• Cooking Time: Approx. 30min + standing
  • Servings: 4
  • Preparation Time: 5 minutes


Yes, I know, this is my second asparagus risotto recipe in less than a month. Yet, believe it or not, I’m not THAT fond of asparagus! Anyway, I found this yummy recipe in the June issue of Delicious. magazine (the same magazine I got my Macaroni Pasticcio recipe from) and just had to share it. And lucky you US peeps, I even managed to get the measurements in cups!


  • 2 tbsp olive oil
  • Knob of butter (I omitted)
  • 1 onion, finely chopped
  • 350 g / 1 ⅔ cups risotto rice
  • 250 ml / 1 cup white wine
  • 750 ml / 3 cups vegetable stock, hot
  • A bunch of asparagus, trimmed
  • Pared zest and juice of 1 lemon
  • 75 g / 5 heaped tbsp grated Parmesan


  • Heat the oil and butter in a pan over low heat. Add the onion and gently fry for 5 minutes. Increase the heat to medium, add the rice and cook for a few minutes. Add the wine and stir until absorbed.
  • Gradually add the stock, stirring and allowing each addition to absorb before adding the next.
  • Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths.
  • When the rice is almost cooked, add the asparagus, lemon zest and juice and cheese. Season and remove from the heat.
  • Cover for 5 minutes before serving.
  • According to the mag, the risotto will freeze for up to 1 month. Defrost before re-heating

Author Credit: Delicious. magazine

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