Asparagus and Herb Risotto

Asparagus is such a versatile vegetable, whether it's steamed, stir-fried, roasted or barbecued it's delicious! Add a sprinkle of Italian flavour to the dinner table with this risotto recipe.


  1. 1 Cook the asparagus in boiling water for 2-3 minutes, drain and set aside.

  2. 2 Fry the onion and garlic in oil for 3-4 minutes.

  3. 3 Add the lemon zest and thyme and cook for another minute.

  4. 4 Add rice and stir into the hot oil.

  5. 5 Pour in wine and stir until most of the liquid has evaporated.

  6. 6 Add a ladle of stock and stir until almost all liquid has evaporated. Continue like this until it’s finished and rice is tender. You may not need to use all the liquid.

  7. 7 Stir in asparagus and herbs and season before spooning into bowls.

  8. 8 Use a potato peeler to shave Parmesan over the risotto and serve.


  • 250g asparagus, cut into 2.5cm lengths
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 lemon, grated zest
  • 1 tbsp fresh thyme, leaves
  • 350g Arborio rice
  • 150ml dry white wine
  • 1 litre vegetable stock
  • 3 tbsp fresh herbs, e.g. parsley, mint, chives
  • 25g parmesan

Serves 4

Total time required 35 mins

  • Preparation time: 10 mins
  • Cooking time: 25 mins