Asparagus risotto

fresh pasta grocery pasta vegetables


  • Q.s Traspaldum extra virgin olive oil by Gentile di Mafalda
  • 220 gr of Carnaroli rice
  • 1 onion
  • 600 gr white asparagus
  • 1 of vegetable stock
  • Q.s salt
  • Q.s pepper
  • 60 gr of Parmigiano Reggiano


  • Snap the woody ends off the white asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the white asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds
  • Heat the extra virgin olive oil in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the Carnaroli rice and continuously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
  • Stir in the wine – it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
  • Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with most of the parmesan. Season generously, cover and leave for a few minutes to settle.
  • Give the risotto a thorough stir to incorporate the Gentile di Mafalda extra virgin olive oil and cheese and serve straight away with the remaining Parmigiano Reggiano and Extra virgin olive oil
FIND ALL THE INGREDIENTS FOR THIS RECIPE AT EGRO', next to Borough Kitchen, Islington Square, 116 Upper St, London N1 1AB, United Kingdom.

Older Post Newer Post