Asparagus risotto

It's spring time and that means Asparagus is in season and cheap as chips! I love eating asparagus in all sorts of ways—roasted, sautéed or blanched—but my favourite recipe is this creamy risotto with butter, parmesan and a hint of lemon (asparagus's soul mate).


Serves 2

  • 1 bunch of asparagus, cut into 2-3cm pieces

  • 600ml hot stock (made with 2 teaspoons of powdered stock)

  • 3/4 cup of uncooked Arborio rice

  • 1 handful of parsley, chopped

  • 1 lemon - zest the rind and juice 1/2 lemon

  • 50 grams butter

  • 4 tablespoons of olive oil

  • 1 small onion, chopped

  • 2 cloves of garlic, crushed

  • 1/2 cup of grated Parmesan

  • A little pinch of salt and pepper


  1. Heat oil and half the butter in a large, deep pan on low-medium heat. Cook onion and garlic for a few minutes until soft and slightly blonde.

  2. Increase the heat to medium-high, add rice and stir to coat evenly. Add a ladleful of stock at a time, stirring and allowing each to absorb before adding the next.

  3. Add asparagus with the final ladleful of stock. The rice should be al dente at this point. Once stock is absorbed, stir in cheese, remaining butter and a pinch of salt and pepper. Cook for another ~15 minutes, until rice is cooked. If risotto is looking dry: lower the heat and stir in 1/4 cup of boiling water.

  4. Turn off the heat, stir in lemon zest, juice and parsley. Bon appétit!