Asparagus Risotto

A creamy vegetarian risotto featuring tender British asparagus, white wine, and crispy oven-baked Parmesan rounds.

Vegetarian Dinner Italian Asparagus Risotto

Estimated Nutrition

Calories

1092.5

kcal / serving

2185 kcal total

Carbs

91.3g

per serving

182.5 g total

Fat

55.1g

per serving

110.2 g total

Protein

49.2g

per serving

98.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

Parmesan

grated

120

Parmesan

for crisps

GrainsCereals

200

Risotto Rice

such as carnaroli or arborio

Liquids

250

White Wine

500

Vegetable Stock

hot

NutsSeeds

clove

Garlic

chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

spears

Asparagus

woody ends removed

piece

Shallot

chopped

Method

Boil asparagus in water until tender, drain, cool, and chop into small pieces.

Sauté shallot and garlic in oil until soft, then toast rice for one minute.

Deglaze with wine and simmer until liquid is fully absorbed by the rice.

Add hot stock gradually, stirring until rice is cooked and liquid is absorbed.

Stir in asparagus, butter, and grated cheese, then season with salt and pepper.

Preheat oven to 170°C and line a tray with baking paper.

Place six flattened piles of cheese on the tray and bake for 8 minutes.

Allow crisps to cool completely before serving on top of the risotto.