Asparagus Risotto

Ease of Preparation: Moderate
Preparation time : 10 minutes
Cooking time : 30 minutes
Serves : 6


  • 1 large bunch of asparagus
  • 1 small onion (chopped)
  • ¼ cup (60 ml) butter
  • 2 cups (500 ml) Arborio, Carnaroli or Vialone Nano rice
  • ½ cup (125 ml) white wine
  • 4 1/2 cups (1,125 litres) hot chicken stock approximately
  • 1 ½ cup (375 ml) grated Parmiggiano Reggiano
  • Salt and Pepper


  1. Place rack in centre of oven. Pre-heat oven at Broil.
  2. Cut asparagus in sections. Place asparagus on a grill and add oil. Season with salt and pepper. Grill in oven 3 to 4 minutes. Set aside on a plate.
  3. In a saucepan, soften onions in butter without browning. Add rice and cook 1 minute at medium heat while stirring to coat rice with butter. Deglaze with wine and reduce until liquid evaporates. Season with salt and pepper.
  4. Add ½ cup (125 ml) of chicken stock at a time and cook while stirring frequently until liquid is almost completely absorbed. Repeat process until stock is entirely incorporated and the rice is tender.
  5. Add asparagus and continue cooking for 2 minutes while stirring.
  6. Remove from heat.  Add cheese and mix until melted, Rectify seasoning to taste. Serve immediately.