Asparagus Risotto

Risotto con Asparagi

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is a masterpiece of Bassa Friulana cooking each springtime. If at all possible, use white asparagus, which is wonderfully delicate. If you use green asparagus, opt for thick stalks.


  • 1 pound/500 g white or green asparagus, trimmed
  • 3 tablespoons


Steam or boil the asparagus until you can stab the thick end of one with a fork. Remove from the water and drain, reserving the cooking liquid. Cut off the tips and reserve. Then cut the stalks into small pieces.

Heat the butter in a wide 4-quart/4-l pot over medium-low heat. Add the onion and asparagus stalks and sauté until the onion is translucent. Add the rice and continue stirring