Asparagus risotto

February 4, 2010 (Last Updated: January 11, 2019)
Asparagus risotto recipe

To drink: Ataraxia Sauvignon Blanc 2008 will unite all the flavours. The grape variety has good acidity and works superbly with asparagus.

Asparagus risotto

Serves: 4 - 6
Cooking Time: 30 mins


  • 20ml (4 tsp) olive oil
  • 2 shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 300g Arborio rice
  • 1 litre vegetable stock, hot
  • 350g fresh asparagus, sliced diagonally and blanched
  • 3 vine tomatoes, seeded and diced
  • 20ml (4 tsp) fresh basil, snipped
  • 100g pine nuts, toasted
  • salt and freshly ground black pepper, to taste
  • zest of 1 lemon
  • Parmesan, freshly grated, to serve



Heat the olive oil in a large frying pan and sauté the shallots for a minute. Add the garlic and cook until fragrant, about a further minute.


Add the rice, stir to coat well and fry for 2 minutes. Add enough stock to cover the rice and continue to cook, stirring until the stock is absorbed. Add another ladle of stock, cook until absorbed and repeat, stirring continuously, until all the stock is used and the rice is al dente, about 15 minutes.


Stir through the asparagus, tomatoes, basil and pine nuts and cook for about 5 minutes.


Season and serve hot, topped with the zest and Parmesan.

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