6 tasty asparagus risotto recipes

With the arrival of spring, we want to eat good seasonal vegetables. How about trying our asparagus risotto recipes?

White or green, asparagus lends itself to different hot and cold recipes. Some prefer them as a starter with vinaigrette or sabayon but others enjoy them as a salty pie or salad. For a complete meal with asparagus, risotto is a good idea! Easy to do when you follow the advice of the chefs and do not make a mistake, this Italian dish is prepared with all kinds of ingredients: mushrooms, asparagus, scallops, chicken … In addition to filling us up, it’s a good way to make children eat vegetables! Here are delicious asparagus risotto recipes to enjoy throughout the season.

• The recipe for risotto with green asparagus
• The recipe for risotto with asparagus and Parmesan cheese
• The recipe for risotto with asparagus and mushrooms
• The recipe for asparagus risotto at Cookeo
• The recipe for asparagus risotto at Thermomix®
• The recipe for risotto with white asparagus

Cyril Lignac’s recipe for risotto with green asparagus

In 2020, the French chef made us dream with his recipe for risotto with green asparagus with orange and marinated salmon in the culinary show “Tous en cuisine” on M6.

Ingredients for 4 people:

• 1 onion or 1 shallot
• 2 oranges
• 80 g butter
• 1 clove garlic
• 300 g Arborio or Carnaroli rice
• 1 glass of white wine
• 1 paver of 300 g of raw salmon cut into small cubes
• 1.4 l cube broth
• 100 grated parmesan cheese
• 8 green asparagus
• Olive oil
• Fine salt and pepper from the mill
• 1 yellow lemon
• 1/4 boot of washed coriander

The preparation steps:

1. Brown the onion (or shallot) with olive oil in a saucepan. Add the rice and mix. Once translucent, add the white wine, 1 finely cut clove of garlic and the juice of an orange. Let reduce and wet with cube broth at height. Cook the risotto for 18 minutes while stirring and adding broth.
2. Once the rice is cooked, cook the asparagus in boiling salted water for 6 min. Drain it.
3. In a bowl, marinate the whole salmon so we removed the skin, the juice of the yellow lemon, the juice of an orange, the pepper and the salt.
4. Finish the risotto with the butter, parmesan, asparagus and add a little broth to wet it. Serve the plates and place the salmon on top with a little orange and yellow lemon and then coriander.

The recipe for risotto with asparagus and Parmesan cheese

Travel to Italy with this creamy recipe.

Ingredients for 4 people:

• 2 bunches of green asparagus
• 15 cl dry white wine
• 400 g risotto rice
• 25 g butter
• 50 grated parmesan cheese
• 1 onion
• 40 g parmesan shavings
• 1.5 l of broth
• Salt and pepper
• Olive oil

The preparation steps:

1. Cook the asparagus in a pot of boiling water for 8 to 10 minutes. Immerse them in cold water to stop cooking and cut them into slices.
2. Finely peel the onion and sauté it in a pan with olive oil.
3. Add the risotto rice and stir. once it is transparent, add the white wine and let it evaporate.
4. Stir in the hot vegetable broth little by little and stir.
5. Once the rice is cooked (15-20 min of cooking), turn off the heat and add butter in pieces. Then stir in the Parmesan cheese and asparagus. Season.

The recipe for risotto with asparagus and mushrooms

We have fun with a 100% seasonal recipe!

Ingredients for 4 people:

• 200 g of mushrooms from Paris
• 20 cl of white wine
• Olive oil
• 12 green asparagus
• 3/4 liter of poultry or vegetable cube broth
• 300 g arborio rice
• 1 onion

The preparation steps:

1. Slice and peel the onions and mushrooms.
2. Sauté the rice and onions in a saucepan with a little olive oil. Once the rice is translucent, add the white wine. Stir in the broth, mushrooms and asparagus cut into 2 cm sections. Cook the risotto for 20 to 25 minutes until the water is completely absorbed.
3. Continue cooking over low heat and add the tips of the asparagus. Mix before serving. Add Parmesan if you wish.

The recipe for asparagus risotto at Cookeo

Jow, the online shopping app that helps you plan your meals, shares its super easy recipe for green asparagus risotto with a Cookeo.

Ingredients for 4 people:

• 280 g Arborio rice
• 8 cl of white wine
• 400 g fresh green asparagus
• 4 cuil. grated parmesan soup
• 1 vegetable cube broth
• 1 shallot

The preparation steps:

1. Slice the peeled shallot. Sauté them in olive oil and add the white wine and rice. Let brown for 2 minutes before pouring one cup of water per person into the preparation. Wash the asparagus, cut it into sections and cook it with the rest. Salt and pepper and start cooking under pressure for 15 min.
2. Once the risotto is cooked, add the Parmesan cheese and mix before serving.

The recipe for asparagus risotto at Thermomix®

You don’t have a cooker but have a Thermomix®? Follow the recipe!

Ingredients for 4 people:

• 60 g parmesan cheese
• 1 onion
• 100 g dry white wine
• 700 g green asparagus
• 1 cube of vegetable broth
• 320 g risotto rice
• 20 g olive oil
• Salt and pepper

The preparation steps:

1. Wash and cut asparagus into slices.
2. Cut the Parmesan into pieces and place it in the bowl of the robot. Launch it at speed 9 for 10 seconds. Book.
3. Pour 800 g of water into the bowl of the robot, add the broth cube and program 16 min/Varoma/simmering speed. Then mix 30 seconds in speed 10. Pour it into a bowl.
4. In the bowl of the robot, place the onion cut in half and peeled. Chop in speed 5 for 5 seconds. Add 20 g of olive oil. Blonde for 3 min in speed 1 to 120 ° C.
5. Add the rice. Nacrez 3 min at 120 °C in reverse and speed 1.
6. Stir in the white wine and let it reduce for 3 min to 120 ° C in simmering speed and in reverse direction.
7. Add the broth to the asparagus, 3/4 cuil. to salt coffee. Program 15 min at 100 °C in reverse and simmering speed.
8. In a bowl, mix the risotto and asparagus and then add half the Parmesan cheese and 50 g of butter. Serve hot and season as desired.

The recipe for risotto with white asparagus

Here is a delicious preparation to change the color on the plate.

Ingredients for 4 people:

• 1 l vegetable broth
• 300 g arborio rice
• 50 g parmesan cheese
• 1 drizzle of liquid cream
• 500 g white asparagus
• 1 small glass of dry white wine
• 2 shallots
• Butter
• Parsley
• Salt and pepper

The preparation steps:

1. Peel the asparagus and cook it for 10 to 15 minutes in boiling salted water.
2. Mix the cooking juice of the asparagus with the cube broth.
3. Peel the shallots and sauté them in a casserole with butter once minced.
4. Add the rice and make it nacrer. Add the white wine.
5. Stir in the vegetable broth ladle by ladle until the rice absorbs.
6. Once the rice is cooked, add Parmesan cheese and cream. Mix, salt and pepper.
7. Add the asparagus when serving.

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