How to make Asparagus Risotto - Risotto most tasty, cooked with asparagus.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Arborio rice (आरबोरिओ राइस)

Cuisine : Italian

Course : Rice

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Asparagus Risotto Recipe Card

Asparagus Risotto

Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

You can also find more Rice recipes like Gosht Biryani, Assorted Vegetable Rice, Kesari Bhaat, Doi Potol Pulao.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Asparagus Risotto Recipe

  • Asparagus 5-6

  • Arborio rice 1 1/2 cups

  • Butter 2 tablespoons

  • Olive oil 1 tablespoon

  • Garlic chopped 1 teaspoon

  • Parmesan cheese 1/2 cups + tablespoons

  • White wine 1/4 cup

  • Vegetable stock 4 cups

  • Salt to taste

  • Black peppercorns crushed 1/2 teaspoon


Step 1

Heat olive oil in a non-stick pan, add half tablespoon butter and garlic and sauté for two minutes.

Step 2

Add onion, mix and sauté for two minutes. Add Arborio rice, mix and sauté for two minutes.

Step 3

Heat another non-stick pan, add half cup Parmesan cheese and cook till it gets crisp.

Step 4

Add white wine to the first pan, mix and cook for three minutes. Add two cups of vegetable stock, mix, cover and cook.

Step 5

Trim heads of asparagus and set aside. Chop stems.

Step 6

Add remaining stock to the pan, cover and cook till al dente.

Step 7

Take some water in a bowl and add chopped asparagus and heat in the microwave oven for thirty seconds. Remove from oven, strain and set aside.

Step 8

Add three tablespoons Parmesan cheese to the risotto and mix well. Add salt, crushed peppercorns, remaining butter and asparagus. Mix well and cook for a minute.

Step 9

Transfer risotto into a serving dish, garnish with crispy Parmesan and asparagus heads.

Step 10

Serve immediately.