Italian Asparagus Risotto

How to make an Italian Asparagus Risotto.

Ingredients: Serves 4

  • 2 cups Arborio rice
  • 2 cups chopped blanched asparagus
  • 2 tbsp finely chopped shallots
  • 1 tbsp finely chopped garlic
  • 1 cup Sauvignon Blanc Wine
  • 3 cups vegetable stock
  • ½ cup asparagus puree
  • 1 cup soft goat cheese
  • ½ cup grated parmesan
  • 6 tbsp butter
  • ½ cup finely chopped tarragon


  1. Place the vegetable stock and Sauvignon blanc wine in a small pot and warm up.
  2. Once warm set aside but keep it warm.
  3. Melt 2 tbsp of butter in a thick bottom pan over medium heat, add in the shallots, garlic and sweat for 30 seconds to soften.
  4. Add the Arborio rice, at this point slowly continue to stir.
  5. After about 1 minute the rice should have a nice shine from each grain becoming coated in the butter.
  6. Add a quarter of the warm wine and vegetable stock.
  7. Continue to stir.
  8. Once the rice is soft to the bite add the asparagus puree, chopped cooked asparagus, goat cheese and tarragon.
  9. Add the remaining butter, a small amount at a time and continue to stir.
  10. Lastly add the parmesan, season with salt and pepper.
  11. Serve and enjoy!
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