Asparagus Risotto Recipe | Easy, Delicious & Vegetarian

Posted: Jun 16 2020

In case you haven't guessed it by now... we love our rice! It is so versatile, quick to make and delicious. This Italian rice dish is just that.
The best thing about risotto is that once you know the basics, you can change up the ingredients with whatever is in season. As soon as asparagus season comes around, this is the first dish we make. Asparagus risotto is our favourite but mushroom is a close second. So don't fret if you can't get asparagus, just substitute a mixture of wild mushrooms or whatever you have in your fridge.
Have you always wanted to make risotto but never tried?? We share a few very simple tricks that will remove the intimidation factor. Join us in the kitchen for this family favourite.

This recipe is vegetarian but you can always add animal protein. Making it vegan is also easy, just use a plant based butter and some vegan Parmesan. 

Buon Appetito!

Thank you to Spud for collaborating with us on this video. Want to give them a try, use coupon code Nourish10. As a new customer, you receive $10 off your first order of $50 or more. Yay!

Spud has also created a shoppable list of all the ingredients from this video. No need to search for the ingredients, just click the link, add what you need to your cart and you are good to go. So easy!






serves 4
cook time - 30 minutes



1.5L vegetable stock
2 tbsp olive oil
1 large sweet onion
5 stalks celery
2 medium carrots
2 bunch asparagus
400g (2 1⁄4 cups) arborio rice
3 tbsp butter
30g parmesan cheese
2 lemon
1⁄4 bunch parsley
salt, to taste
pepper, to taste



Dice onion. Then heat up a large pan on medium heat.

Meanwhile, rinse celery, carrots and asparagus. Add 2 tbsp of olive oil to the pan and wait until the oil is hot, test with a small piece of onion, if it bubbles, add the rest of the onion. Let the onions cook gently for 5 minutes, stirring occasionally.

Dice celery and carrots. De-stem parsley and chop roughly. Once the onions have cooked for 5 minutes add the celery and carrots, cook for about 3 minutes.

Add stock to a medium pot and heat to a gentle simmer. Heat up BBQ or a grill pan to medium for the asparagus.

Add the rice to the pan with the onions, celery and carrots, turn the heat up to high.

Add one ladle of stock and bring to a boil. Once boiling, reduce the temperature to low and set a timer to 15 minutes.

Continue to add stock one ladle at a time, stirring occasionally until about half the stock has absorbed. Then add another ladle. Don’t rush this as you want the risotto to cook slowly and gently, but always maintain a simmer. Continue to stir the risotto occasionally so it doesn’t stick to the bottom of the pan or get too dry.

Meanwhile, grill asparagus on a BBQ or grill pan for about 2 minutes per side dry. Once cooked, cut into 1 inch pieces and toss in a bowl with olive oil, salt and pepper. Separate tops and leave to the side.

After 15 minutes taste the rice to make sure it is al dente (a very slight bite but not hard) or to your desired texture.

Once cooked, turn off the heat. Add the asparagus (saving the tops) and 2 tbsp of butter.

Add the zest and juice of two lemons directly into the pan. Add a large pinch of salt and a few grinds of fresh black pepper. Mix well, and taste. Adjust the salt and lemon if needed.

Garnish with asparagus tops, grated parmesan, a drizzle of olive oil, fresh cracked pepper and parsley.


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