The risotto with asparagus can be prepared in many different ways, both for the preparation and the ingredients, given that the asparagus lend themselves well to a large number of combinations. The recipe that we are presenting here is typical of Veneto and is perhaps the most widespread amongst those most used for asparagus. It should be made with fresh asparagus, making them cook upright in the pot so that the tips remain out of the water and therefore are steamed. If you have to use frozen asparagus, cook them very little, cut and preserve the tips. Continue cooking the main parts.


  • 500 g of asparagus
  • 320g of Rice for Risotto
  • 40 g of butter
  • 1 onion
  • 2 tablespoons of grated Parmesan
  • 1 glass of dry white wine
  • 1 vegetable stock cube
  • parsley
  • olive oil


  1. Clean and boil the asparagus: remove the tips as soon as they are soft (keep them warm) and continue cooking them
  2. With the cooking water and the vegetable stock cube make one liter of vegetable broth
  3. Eliminate the hard parts of the asparagus stalks and cut the rest in slices
  4. Finely slice the onion and sauté in a pan with 4 tablespoons of olive oil, then add the hard parts and let it flavor for 2 minutes
  5. Let down the rice and toast for one minute mixing constantly
  6. Add the glass of wine and let it absorb always stirring. Add a ladle of broth, let it absorb add another ladle and do this until the rice is cooked
  7. Two minutes before turning off the heat add the asparagus tips, 1 tablespoon of chopped parsley and stir in the butter and 2 tablespoons of grated Parmesan cheese
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