How to make asparagus risotto


The trick to a great risotto is in the hot stock ladled at regular intervals so the aborio rice can absorb the liquid slowly. Be sure to not overcook the rice – or undercook it for that matter. Makes for a wonderful accompaniment to grilled chicken breast or rich and garlic-y prawns too.

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How to make asparagus risotto

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  • Author: Samantha Gowing
  • Yield:  Serves 4 – 6


Units Scale

¼ cup olive oil

1 small brown onion, diced

3 cloves garlic, minced

2 cups arborio rice

1. 5 litres vegetable stock
500 grams asparagus, trimmed, cut into lengthwise strips

¼ cup fresh peas, shelled

6 leaves kale, trimmed

2 tablespoons fresh lemon juice

1 tablespoon minced lemon zest

½ cup Parmesan cheese, shaved

Cracked black pepper


  1. Heat olive oil in a large saucepan. Add the onion, and sauté until it is soft and fragrant, about 8 minutes. Add the shallot and sauté for 5 minutes more.
  2. Add the rice and stir with a wooden spoon until each grain begins to turn milky white, about 2 minutes.
  3. Pour stock into a saucepan and bring to a soft boil, reduce heat and keep hot.
  4. Add it to the rice, half a cup at a time, stirring constantly after each addition until nearly all the liquid is absorbed.
  5. Continue to add stock and stir until the rice is tender and transparent – around 20-25 minutes. Test for al dente.
  6. Fold in the asparagus, kale and peas and cover with a lid for just a few minutes so the vegetables cook amongst the steam.
  7. Remove lid, stir in the lemon juice, minced lemon zest.
  8. Remove from the heat. Taste, and season with salt and pepper.
  9. Transfer the risotto to a serving bowl or individual plates.
  10. Serve immediately with cracked pepper and crumbled shaved.



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