Asparagus Risotto with Parmesan Crisps
Creamy asparagus risotto topped with golden parmesan crisps. A simple, flavour-packed spring dinner made with fresh asparagus and arborio rice — ready in 40 minutes.
Start Cooking in Cook Mode
Ingredients
- 1 onion
- 2 tablespoons olive oil
- 300 grams risotto rice
- 150 ml white wine
- 1 litre vegetable stock
- 600 grams asparagus spears
- 60 grams grated parmesan
Instructions
- 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.
Nutrition Facts
Asparagus Risotto with Parmesan Crisps
Amount per Serving
Calories
454
% Daily Value*
Fat
12
g
18
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
13
mg
4
%
Sodium
1264
mg
55
%
Potassium
443
mg
13
%
Carbohydrates
73
g
24
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
13
g
26
%
Vitamin A
1793
IU
36
%
Vitamin C
11
mg
13
%
Calcium
180
mg
18
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Variations & Add-Ins
- Vegetarian: Use a vegetarian hard cheese instead of Parmesan.
- Creamy version: Stir through 50ml double cream or a knob of butter before serving.
- Lemon risotto: Add a squeeze of lemon juice and a little zest for freshness.
- Add peas: Stir in a handful of frozen peas with the asparagus.
- Topped with egg: A soft poached egg on top makes it extra luxurious.
Storage & Reheating
- Fridge: Keeps for up to 2 days.
- Freezer: Risotto doesn’t freeze brilliantly – best enjoyed fresh.
- Reheat: Add a splash of stock or water and warm gently on the hob, stirring often.
