Risotto with green asparagus and parmesan

A comforting and spring recipe that will delight the taste buds of the whole family ;-) Super easy to make, we offer you a new risotto this time with green asparagus. Very crunchy, they will go perfectly with the creamy parmesan. Try the experiment with our explanations and tell us what you thought of it in the comments ;-)

Main Dish
4 servings
10 min
20 min
Very Easy






  • Prepare the asparagus: cut the stems and peel the stems (except the heads which will be cooked separately). Reserve the tops and cut the rest of the asparagus into pieces.
  • In a pan, sauté the chopped onion with a drizzle of olive oil for 2 - 3 minutes. Add the rice and mix until it becomes translucent.
  • Deglaze by adding the white wine. Add the garlic, salt, pepper, asparagus pieces (except the tops) and mix.
  • Add the vegetable broth little by little while mixing your risotto each time. After 15-20 minutes, taste the rice. The latter must be melting and slightly crunchy at the same time.
  • At the end of cooking, add the Parmesan and stir to bind your risotto. Take it off the heat and set it aside.
  • Meanwhile, bring a pot of water to a boil and cook the asparagus heads for 2 minutes.
    Once drained, brown them for 2-3 minutes in a pan with a drizzle of olive oil.
  • Dressing: serve your risotto in a deep plate, sprinkle everything with a little grated parmesan then arrange a few heads of asparagus on top. There you are :-)

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Risotto with green asparagus and parmesan, photo 1
Risotto with green asparagus and parmesan, photo 2
Risotto with green asparagus and parmesan, photo 3
Risotto with green asparagus and parmesan, photo 4


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