Asparagus Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

This risotto has an intensity of flavour from cooking and blending the asparagus stems to use as stock. You could try the same method with other vegetables such as broccoli and peas. This recipe is best made when asparagus is in season and has a good flavour.


  • 450 g (1 lb) asparagus
  • 100 g (


  1. To make the asparagus stock, wash the asparagus and snap off the woody ends but don’t throw them away. Cut the delicate tips off the asparagus and set aside. Finely chop the asparagus stems.
  2. Pour 750 ml (26