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Creamy Asparagus Risotto

Veronica Lavenia
While they're in season, let's eat all the asparagus we can, starting with this creamy asparagus risotto.
Cuisine Italian
Servings 2 servings


  • A small bunch of asparagus wild if possible
  • 200 g 5 oz semi round brown rice
  • Pinch of sea salt
  • 4-5 tbsp extra virgin olive oil
  • 3 tbsp grated Parmigiano Reggiano


  • Wash and clean the asparagus and cut the tops finely.
  • Wash the brown rice and cook al dente, in boiling salted water (half a liter of water), until water is absorbed. Remove from the heat, stir in extra virgin olive oil (if you choose Italian oil, is preferable a strong oil from Southern Italy or Sicily, which better enhances the unmistakable taste of asparagus).
  • Add a sprinkle of good Parmigiano for a more creamy risotto. Serve immediately.