Asparagus risotto

People often shy away from making risotto but this recipe is really easy and totally delicious. It's a great way to pop your risotto cherry, so to speak!

You will need:

  • 1 x medium onion, finely chopped (click for tutorial)

  • 1 x large garlic glove, crushed

  • 280g arborio rice

  • 100ml dry white wine

  • 225g asparagus spears

  • 850ml chicken or vegetable stock

  • 50g parmesan (or similar) cheese, grated

  • 2 x large handfuls of baby spinach

  • 1 x good glug of olive oil (about 2 tblsp)

  • Good pinch of salt & pepper


  1. Boil the kettle and make the stock.

  2. Half fill a saucepan with water and heat on high. When boiling, add the asparagus for 6 minutes or until cooked - don't over cook it! 

  3. Heat a large heavy-bottomed pan and add the oil & onion. Fry gently on low-medium heat for 6-8 minutes or so, stirring frequently and making sure not to burn the onion.

  4. Add the garlic & fry for a further minute.

  5. Mix in the rice and cook for a minute before adding the wine (this will cook off quite quickly, it'll only need a minute or so).

  6. Gradually stir in the stock at a rate of roughly 100ml at a time, stirring almost continuously. Make sure the rice doesn't stick to the bottom of the pan.

  7. As soon as you have used almost all the stock, stir in 3/4 of the cheese, the salt & pepper and spinach. Keep stirring and watch the spinach soften. Add the rest of the stock. Keep stirring. 

  8. As soon as all the liquid has been absorbed the risotto is ready. You're looking for a reasonably slack consistency - it mustn't be stodgy like over-cooked porridge!  Serve immediately as pictured above, sprinkling the remaining cheese on top.

Serves 2-3 people

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