Asparagus Risotto

PennyBy Penny  

April 26, 2015

I like this recipe as it doesn’t use wine ,  but you can some some stock for wine if liked


1 tablespoon butter

1 finely chopped onion

3 crushed cloves of garlic

3/4-1lb of asparagus

1.5 cups of arborio rice

4 cups of chicken or veg stock

The rind of an old Parmesan cheese ( optional )

1/4 cup of cream

1 cup of grated parmesan

1/4 cup freshly chopped basil

Fresh black pepper


1Melt the butter in a frying pan

2Add the onions and cook for about 4-5 minutes

3Add the garlic and cook for another minute

4Add the rice and stir to coat in the butter

5Add 1/2 cup of the stock and stir until absorbed

6Add the Parmesan rind if using

7Add the asparagus

8Continue to add the stock 1/2 cup at a time and stir till absorbed

9After about 25 minutes add the grated Parmesan cream and basil

10Stir through gently add black pepper to taste

11Remove rind and serve with a little extra Parmesan if liked