Risotto d’Asparagi

Asparagus Risotto


Preparation info

  • 4–6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

For me, one of the best of all risotti. You will need to make an asparagus stock, which is unavoidable, but it can be done in advance.


  • 300 g arborio rice
  • 500 g medium to large asparagus stalks, peeled and trimmed (reserve the ends and peelings for the stock)


Pulse the stock vegetables together in a food processor until fine. Put with the bay leaf into a 6 litre pot and cover with water, at least 4 litres. Season and bring to the boil. Boil for 30 minutes, then sieve. Discard the vegetables and return the stock to the boil, reducing it to concentrate the flavour until you are left with about 2 litres. Cool and refrigerate if not using immediately.</