Asparagus and Parmesan risotto

    45 min

    A classic first course, this asparagus and Parmesan risotto has a delicate flavour and will be enjoyed by adults and children alike.

    3 people made this

    Serves: 4 

    • 1 tablespoon extra virgin olive oil
    • 2 tablespoons butter, divided
    • 1 shallot, finely chopped
    • 250g asparagus spears, chopped with tips set aside for garnish
    • 300g carnaroli rice
    • 250ml white wine
    • 1L vegetable stock
    • salt, to season
    • 30g grated Parmigiano Reggiano ™
    • freshly ground black pepper

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Heat oil and 1 tablespoon butter in a saucepan over medium heat; add finely chopped shallot and cook for a few minutes to soften.
    2. Stir in chopped asparagus spears (reserving the tips) and rice; mix well to coat with oil.
    3. Add white wine; stir and cook until liquid evaporates.
    4. Stir in vegetable stock over low heat, one ladle at a time after the liquid evaporates, until the rice is almost completely cooked. Season with salt and add asparagus tips, grated Parmesan and remaining 1 tablespoon butter.
    5. Serve hot seasoned with freshly grated black pepper.

    Parmesan cheese:

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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