Risotto con Asparagi e Prosecco

Asparagus and Prosecco Risotto

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in
4 Grosvenor Square

By Danilo Cortellini

Published 2016

  • About

A great classic creamy risotto with tangy asparagus and an extra acidity hit from prosecco DOC. Believe me, in its simplicity this recipe ticks all the boxes. A must for all lovers of Italian food.


  • 20 large green asparagus
  • 80 g onion, finely chopped
  • 2 tbsp


Trim off the bottom woody ends of the asparagus stalks. Peel with a potato peeler and boil in salted water for 1 minute. Cool them down immediately in iced water to retain the green color. Cut off the tips and set aside to use as a garnish. Chop the rest of the asparagus and keep them for the risotto. Blanch all the asparagus peelings and blend them with a glass of water. Keep this asparagus sa