Asparagus Risotto

Fresh Asparagus & Spring Onion Risotto. A perfect dish to celebrate the joys of Spring and freshly picked Asparagus! This vegetarian dish can easily be adapted for a vegan diet by replacing the butter and cheese with dairy alternatives.


  • 25 g butter
  • 1 stick celery
  • 1 clove garlic
  • 175 g arborio rice
  • 100 ml white wine
  • 750 ml stock - vegetable or chicken
  • 6 asparagus spears chopped into 1cm rounds - keep tips whole
  • 3 spring onions - thinly sliced
  • 50 g parmesan cheese - grated


  • Melt the butter in a large, heavy based saucepan. On a medium heat cook the celery until it becomes tender (approx 5 mins), add the garlic, then the rice and stir together to coat. Cook for 1-2 minutes.
  • Pour in the white wine and stir until absorbed. Pour in half of the hot stock, stir well and simmer stirring occasionally. Once the stock is almost absorbed, pour in half of the remaining stock and continue to cook.
  • Add the chopped asparagus, spring onions and half the remaining stock. Continue adding half of the remaining stock and stirring until the rice is cooked with a slight bite in the centre (not mushy!). The risotto should be wet with a creamy sauce – add more stock if need be.
  • Remove from the heat, stir in half of the grated parmesan and some black pepper. Taste, check the seasoning and adjust as necessary.
  • Serve with the remaining Parmesan sprinkled over and any left-over celery or asparagus tops for great presentation!