Members' Recipes Archive

May 2005
Asparagus & Herb Risotto
Annie Stirk

Asparagus & Herb Risotto

By: Annie Stirk

Serves: 4

This Asparagus Risotto is one of my all-time favourite recipes.


250g asparagus, trimmed
50g unsalted butter
extra virgin olive oil
900ml–1.2 l hot vegetable stock
1 large onion, finely chopped
2 fat cloves garlic, finely chopped
225g risotto rice, e.g. Arborio or Carnaroli
1 glass white wine
45ml flat-leaf parsley, roughly chopped
45ml chives, finely chopped
45ml mint, finely chopped
50g Parmesan, freshly grated


1. Wash and trim the asparagus. Steam for 2–3 minutes or plunge into boiling water for 2 minutes, then immediately into iced cold water to refresh. Drain and chop.
2. Heat a roomy, shallow pan. Add the butter and oil. Add the onion and garlic and cook until softened. Stir in the rice, coating the grains with the oil and butter. Pour in the glass of wine. Bring the mixture to a simmer and continue to cook until the wine has been absorbed by the rice.
3. Gradually begin to add the hot stock, a ladleful at a time, stirring it to allow the stock to be absorbed by the rice. Continue to add the stock to the rice, stirring gently until all the stock has been used. The rice should be al dente when cooked, and the mixture 'soupy' without being wet.
4. Stir in the asparagus, followed by the herbs. Heat through for a further 2 minutes.
5. Fold in the Parmesan. Check and adjust seasoning. Serve.

© Recipe copyright 2005 Annie Stirk


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