Asparagus risotto

Recipe by Pippa Mattei

Serves 4


  • 500g asparagus, woody ends removed
  • 850ml chicken stock
  • Salt and pepper
  • 1 onion, peeled and very finely chopped
  • 50g unsalted butter
  • 3 tbsp olive oil
  • 250 g risotto rice
  • 50ml vermouth
  • 150g Parmesan, freshly grated


  1. Heat the chicken stock.
  2. Cut the tips off the asparagus and keep to one side. Chop the tender parts of the stalks into approx. 2.5cm pieces.
  3. Blanch the asparagus tips for 2 mins, then blanch the stalks for about 3 mins. 
  4. In a blender, pulse the stalks with a ladle of the stock.
  5. In a heavy saucepan, cook the onion in half the butter and the oil over a low heat for about 6 mins until soft. 
  6. Add the rice and cook gently, stirring for 2 mins to coat the rice with the oil. 
  7. Start to add the hot stock, ladle by ladle, stirring constantly, allowing each ladleful to be absorbed before adding the next. 
  8. Continue until the rice is al dente, usually about 20 mins.
  9. Add the stalk puree, vermouth, asparagus tips, the rest of the butter, and the Parmesan.
  10. Stir to combine and season. 
  11. Serve with more Parmesan.

This recipe first appeared on Gourmet Today, May, 2016.

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