Rice Recipes: Risotto with Asparagus Recipe

A delicious risotto recipe  with the freshness of asparagus and bite of parmesan - perfect for a spring meal. Delicious with a glass of Barossa Valley 2009 Riesling, or another dry white wine. See our suggested wine matches.


  • 500g fresh slender asparagus spears
  • 2 cups water
  • ½ tspn salt
  • ½ tspn sugar
  • 2 cups/500ml strong chicken stock
  • 2 cups arborio rice
  • 2 tblspns extra light olive oil
  • 90g butter
  • 1 large onion, finely chopped
  • freshly ground black pepper
  • 2 tblspns chopped flat-leaf parsley
  • ½ cup Parmesan cheese



  1. Snap off woody ends of asparagus. Wash and cut into 2cm lengths, setting tips aside.
  2. Bring 2 cups of water to the boil in saucepan.
  3. Add salt, sugar and asparagus, return to boil and cook, uncovered, for 4 minutes. Add tips and cook 1 minute further.
  4. Drain cooking water through sieve or colander into jug. Rinse asparagus under cold water and set aside.
  5. Top up cooking water in jug to 2 cups and return to saucepan. Add chicken stock and simmer slowly, partly covered, over low heat.
  6. Heat oil and two-thirds of butter in large heavy pan. Add onion and cook gently until transparent, about 10 minutes.
  7. Add rice and stir over low heat for 3-4 minutes. Stir in half the simmering stock, cover and simmer over low heat for 12 minutes.
  8. Add remaining stock and asparagus, stir gently, cover and simmer a further 8 minutes.
  9. Remove from heat, cover and let stand 2-3 minutes. Add remaining butter, pepper to taste, parsley and parmesan, and mix gently through the rice with a fork. Serve immediately.

Serves 6.


Our Favourite Wine Match:

We picked our Barossa Valley 2009 Riesling - ripe, zesty fruit aromas, fresh lime flavours, tangy acidity and crisp dry finish make this a perfect food-wine match. You could also try our other white wines.