Wavey shape

Blue White Asparagus Risotto

  • Cooking time
    45 minutes
  • Dish


  • 1 bunch of white asparagus
  • Half shallot
  • 1 glass of vialone nano rice/risotto rice
  • Half a glass of white wine
  • Broth to taste
  • Butter / oil to taste
  • Grit to taste
  • Lemon zest


Step 1

If you don’t find white asparagus, you can also use green ones. They have a slightly different taste, but will be delicious anyway!
First I cooked the whole asparagus in the steam for about 15 minutes. In this way they will fully retain their properties and taste.

Step 2

I then cut them into small pieces, leaving the softer tips whole and transferred them to a pan where I had previously fried the shallot.

Step 3

Season with salt and pepper and add the rice. Let it toast over medium high heat for at least a couple of minutes.

Step 4

Deglaze with white wine and start cooking with the broth for the time indicated on the package. Stir in a knob of butter or a drop of oil and grated parmesan.

Step 5

Stir in a knob of butter or a drop of oil and grated parmesan. Below, you will find a similar recipe with green asparagus that takes you through the whole process step by step.

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