Frittata di Riso Agli Asparag

Rice and Asparagus Frittata


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The classic flat omelette, so popular in its various forms all over Italy, is an ideal way to make a few ingredients go further, and is also great for using up leftovers. This is a fairly sophisticated version of the dish, insofar as the risotto is made especially for the frittata, with delicious results. A similar version could also be made with leftover risotto that is mixed into beaten eggs. Serve with a salad and a light red wine, or make it a more substantial dish with some crusty bread.


  • 75 g/3 oz/6 tbsp butter
  • 300 g/11 oz asparagus tips, roughly chopped
  • 1 small onion, finely chopped
  • 115 g/4 oz speck, chopped
  • 115 g/4 oz/generous ½ cup risotto rice
  • about 600 ml/1 pint/ cups vegetable stock
  • 6 eggs
  • 50 g/2 oz/ cup freshly grated Parmesan cheese
  • sea salt and ground black pepper
  • salad leaves, to serve (optional)


  1. Heat 65 g/ oz/5 tbsp butter in a large pan, add the asparagus, onion and speck, and fry together gently over a low-medium heat for 5-8 minutes, or until the onion is softened.

  2. Add the risotto rice to the pan and mix together for about 5 minutes, or until the rice grains are crackling and well toasted.
  3. Bring the stock to the boil in a separate pan and keep it at simmering point.
  4. Add the stock to the rice, a ladleful at a time, and cook, stirring constantly, allowing each ladleful to be absorbed before adding the next.

  5. After about 20 minutes the rice should be tender and cooked through. Remove the pan from the heat, season to taste and transfer to a bowl. Allow to cool, stirring frequently.
  6. Whisk the eggs in a large bowl, then whisk in the Parmesan cheese. Add the cooked rice and mix thoroughly together.

  7. Melt the remaining butter in a large non-stick frying pan and pour in the mixture. Shake the pan to flatten and even out the mixture, pulling the liquid egg into the middle as you work. Cook until the underside is browned and firm.

  8. Turn over the frittata by covering the pan with a large lid or plate and then turning the pan over. Lift off the pan and put it back on the heat, then carefully slide the frittata (with the uncooked side underneath) back into the hot pan using both hands (carefully) to steady the process.
  9. Continue to cook the frittata until golden brown and firm on the underside. This will take less time than the first side.
  10. Slide the frittata out on to a clean platter and serve hot, accompanied by salad leaves, if you like.


If you cannot get hold of speck, you could use Parma ham instead.