Provencal RecipesSide DishTasteViktorija Todorovska

Asparagus Risotto a Recipe to Share with Friends

Risotto is easy to make, and a great dinner party dish. Prepare your mise-en-place in advance (wash the asparagus, and have your ingredients ready). Let the conversation flow while you stir the rice. I prefer the early season fresh asparagus with smaller stems. However, if you are making this side dish a little later in the season use the top ends of the asparagus and discard the “woody” bottoms.

Asparagus Risotto Recipe

Asparagus Risotto

Easy to make a delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Italian
Servings 4 people


  • 1 pound Fresh Asparagus washed and tough stems removed
  • 3 tbsp Extra virgin olive oil
  • ½ Yellow Onion very finely chopped
  • 1 ¾ cups Vialone Nano or Arborio rice
  • 1 cup Dry White Wine
  • 6 cups Chicken stock
  • 1 tbsp Butter
  • 1 ½ tsp Sea Salt plus more to taste


  • In a small (3- to 4-quart [2.8- to 3.8-L]) pot, bring to a boil a quart of water.
  • Add 1 teaspoon salt and asparagus and cook for 2 minutes.
  • Drain the asparagus and shock it immediately under cold running water.
  • Cut the cooked asparagus into bite-sized pieces and set aside.
  • In a medium (8- to 12-quart [7.6- to 11.4-L]) pot, heat up stock over medium heat.
  • In 11-inch pan, warm up the olive oil and onions over low heat and cook until the onions are soft, about 10 minutes, stirring occasionally to prevent the onions from burning.
  • Add the rice, turn up heat to medium and toast the rice for a minute or two, stirring so the rice does not stick to the bottom of the pan.
  • Add the wine, turn up heat to medium-high and cook until the wine reduces by about 1/3.
  • Start adding the hot stock one ladle at a time, stirring the risotto after each addition. Add ½ teaspoons of salt.
  • After 14-15 minutes, when the rice is al dente, take the risotto off the heat, add the butter and the cooked asparagus and stir well.
  • Adjust seasoning to taste and serve hot.
Keyword Risotto
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Viktorija Todorovska

A Mediterranean soul, Viktorija Todorovska loves nothing better than exploring the foods, wines, and trails of this sunny region, savouring life. Currently living in Nice, she immerses herself in the art of living

Cookbook author, teacher, and sommelier, Viktorija is passionate about sharing her knowledge of food and wine with the world. She writes, teaches classes and guides travellers through her favourite towns and villages. Find out more about Viktorija on her website Sip Taste Share.

Meet Viktorija and discover the secrets of Provencal rosé during her weekly Rosé Wine Tasting with Niçoise Street Food class at Les Petits Farcis in Nice's Old Town.

Check out Viktorija’s books on Provence:

Provence Food and Wine: The Art of Living
Nice Cuisine and the Art of Living

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