Asparagus risotto

A creamy spring risotto with green asparagus, fine and delicate. Comforting without too much butter, it celebrates this seasonal vegetable in an elegant, tasty dish.

Preparation: 15 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, whole items) use average weights. 273 kcal · 10 g protein · 30 g carbohydrate · 12 g fat

Ingredients

• 300 g risotto rice
• 400 g asparagus
• 1 onion
• 1 litre vegetable stock
• 50 g parmesan
• 2 tbsp olive oil

Method

1. Soften the onion, then stir the rice in the pan for 2 minutes until translucent.
2. Add the stock a ladleful at a time, stirring.
3. Add the asparagus, cut into pieces, halfway through cooking.
4. Off the heat, stir in the parmesan.

Nutritional benefits

Asparagus is naturally diuretic, low in calories and rich in folate and antioxidants. The risotto gets its creaminess from the starch in the rice rather than from butter, so it stays reasonable in fat. A balanced seasonal dish that showcases a spring vegetable in a comforting base.

Variations and substitutions

• With peas or broad beans.
• Vegan: nutritional yeast instead of parmesan.
• With lemon for extra freshness.
• Higher in protein: chickpeas or prawns.

Storage and making ahead

Best eaten fresh; keeps for 2 days. Reheat with a little stock to bring back the creaminess.

💡 Good to know

Add the asparagus tips right at the end: they stay crisp and green instead of melting into the rice.

Related reading

Discover more vegetarian recipes · healthy and balanced recipes · gluten-free recipes.

Ingredients in this recipe: rice · asparagus · onion · vegetable stock · parmesan.

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