Asparagus Risotto with Parmesan Crisps

Asparagus is cheap in the UK at the moment so I thought I’d utilise it with this easy and scrummy risotto recipe.

The risotto itself is very simple, so I thought I’d jazz it up a little with some tasty parmesan crisps. These are also dead easy to make – give them a go! They add a delightful crunch and deep, salty flavour to lift the dish.

Risotto can be seen as a tricky dish, but it doesn’t have to be. If you want to make a PERFECT risotto then yes, you’ll need to stir constantly and stand over the stove for an hour. If you want to make a delicious risotto that’s perfect for a weeknight, you really just need to stir every five minutes or so to make sure it doesn’t stick to the bottom of the pan. You’ll still get the wonderful texture and flavour!

Ingredients, Substitutions and Variations

  • Onion – use a large yellow or white onion.
  • Olive oil – use the best you can, particularly for drizzling over the top at the end of the cooking time.
  • Risotto rice – you want arborio rice. Any other rice won’t give you the same texture.
  • White wine – optional. If you don’t use wine, just add an extra splash of water at this point.
  • Vegetable stock – or 1 litre water and a good vegetable stock cube.
  • Asparagus – asparagus spears are cheaper when you buy them untrimmed. They’re easy to trim yourself – just cut and discard the bottom couple of inches which will be quite woody.
  • Grated Parmesan – these Parmesan crisps are delicious and I would say that they are not optional! If you want to make this dish vegetarian, opt for a vegetarian Parmesan or other veggie hard Italian cheese to make the crisps.

Top Tips

  1. Take your time

    The worst risotto is a rushed risotto. Don’t be tempted to add all of the stock at once – you’ll get a rubbish texture and all of the rice will stick to the bottom! Instead, add a bit at a time and stir. Be patient – it’ll pay off!

  2. Don’t overcook the asparagus

    Asparagus needs very little cooking. Five minutes is enough to make it perfectly al dente.

  3. Keep an eye on the Parmesan crisps

    Don’t let them burn! They can quickly switch from perfect to black – if in doubt, take them out of the oven.

Asparagus Risotto with Parmesan Crisps

Save This Recipe
Harriet Young
A simple but delicious asparagus risotto with crunchy parmesan crisps
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4 people


  • 1 onion
  • 2 tbsps olive oil
  • 300 g risotto rice
  • 1 glass white wine
  • 1 l vegetable stock
  • 600 g asparagus spears
  • 60 g grated parmesan


  • Peel and dice the onion and add to a large casserole dish with 1 tablespoon of the olive oil. Soften over a medium heat for 5 minutes, then pour in the risotto rice. Stir for 2 minutes.
  • Pour in the white wine, stirring all the time, until the liquid has been absorbed.
  • Add the stock gradually, continuing to stir. Add 100ml at a time, stir and let it absorb, then add more stock until it has all been used.
  • Chop the asparagus spears into bitesize pieces, and when the stock has been aborbed add the asparagus to the pan. Simmer for 5 minutes over a low heat, then turn the heat off. Pour over the remaining tablespoon of olive oil then put a lid on the pan and leave it to sit for 6-7 minutes.
  • Meanwhile, preheat the oven to 180 degrees. Get a baking tray and split your parmesan into four small handfuls. Place on the baking tray with as much of a gap between each as possible, and put in the oven for 6-7 minutes until the parmesan is golden and bubbling. Remove from the oven and leave to cool.
  • To serve, top each bowl of risotto with a parmesan crisp.
Keyword asparagus, risotto

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4 responses to “Asparagus Risotto with Parmesan Crisps”

  1. 5 stars
    Lovely creamy risotto, and I love how it’s just a few simple ingredients. The parmesan crisps were so easy to make too, but they really add sophistication to the meal!

  2. 5 stars
    I loved the parmesan crisps. What a smart idea and so delicious!

  3. 5 stars
    I haven’t tried asparagus risotto before. This looks absolutely delicious!

  4. 5 stars
    perfect for asparagus season! The risotto is even better tasting than I’ve ever tried in the restaurant!

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I’m Harriet, writer and cook, and I’m so pleased to have you here! I love nothing more than cooking delicious food and sharing it with the world. You can find out more about me here.