Asparagus risotto with fresh basil and parmesan

asparagus risotto

You need:

  • 200g green asparagus
  • 100g risotto rice
  • 1 shallot
  • 50ml white wine
  • 300ml vegetable stock
  • 2 tablespoons of butter
  • 2 tablespoons of parmesan cheese
  • 1-2 tablespoons of chopped fresh basil
  • a pinch of sugar

Wash the asparagus and peel the lower third of it. Cut it in bite-sized pieces and the shallot in thin rings. Meanwhile  heat one tablespoon of the butter in a big pot. Gently roast the shallot for a couple of minutes (take care that it does not get brown!). Then add the risotto rice, roast it shortly and deglaze with the white wine. Pour about one quater of the vegetable stock on top and boil until the rice has absorbed the stock, then use another quarter of the stock. Now add the asparagus and a pinch of salt, and boil again until the rice has absorbed the stock. Carry on with this unitl the rice is done (you might need a bit more or less then 300 ml – the risotto should not be to dry, but very creamy). Season with fresh basil and mix the risotto with the remaining butter and the parmesan. Season to taste with salt and pepper.

Note: This dish serves two people.


asparagus risotto with green ball pepper by AnnegretThanks to Annegret for this very sweet picture of her dish – view her comment below to see how she changed the recipe! If you want to send in a picture or ideas for a dish as well, just send me an email to!



Filed under Recipes

3 responses to “Asparagus risotto with fresh basil and parmesan

  1. That looks wonderful. Risotto is even better in the spring with all the fresh vegetables.

  2. Thanks a lot! Risotto is really awesome in spring, you can use almost everything you like for it. Hope you’ll give it a try!

  3. Annegret

    Hi Anka,
    I tried this recipe last weekend, but I changed it a little bit.
    I took white asparagus and a green pepper.
    And Iadded som ham.
    It was delicious!
    Thank you for your good ideas.
    Greetings from Munich

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