Asparagus Risotto Recipe


  • 400 gm asparagus trimmed of hard stems
  • 400 gm risotto rice
  • 3 Tbsp. single cream
  •     large handful of basil leaves roughly torn
  • 3 Tbsp. extra virgin olive oil
  • 1 med onion peeled and finely minced
  • 5 x spring onions coarsley minced
  • 150 ml dry white wine
  • 1 1/5 lt warm chicken or possibly beef stock with fat removed
  • 85 gm grated parmesan cheese
  • 1 x salt and freshly grnd black pepper


Cut The Asparagus Tips Off And Set Aside. Cut Each Stalk Into Two And Cook In Plenty Of Lightly Salted Boiling Water For 2 Min. Remove From The Pan With A Slotted Spoon And Drain.…

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