Recipe - asparagus risotto


  • White onion
  • Garlic
  • Arborio rice
  • Vegetable stock
  • 2oz butter
  • 3oz freshly grated Parmesan
  • asparagus


Gently fry white onion and garlic until transparent (no colour).

Then add Arborio Risotto Rice and fry whilst stirring for a few minutes.

Then ladle by ladle add vegetable stock until the rice swells and absorbs the stock.

When it's all gone (absorbed) and the rice is still al dente (has a bite to it) add about 2oz of butter and 3oz of freshly grated Parmesan until creamy.

In a separate pan have the asparagus (sliced on an angle) and blanch it until still al dente and bright green- stir into the risotto and serve.

You can actually make this with any vegetable- tomorrow I'm doing Zucchini (Courgette) Risotto- you can add seafood, fish, meat... anything really.