Risotto with Asparagus

This colorful  risotto is full of  vitamins and rich flavor and is the perfect meal to impress your guests with.

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400 gr rice, Arborio 
400 gr asparagus
2 fresh onions minced
2 cloves garlic minced
50 g butter
200 ml cream
fresh dill chopped
100 gr parmesan or any other sweet graviera
1 litre vegetable or chicken broth
1/2 glass white wine



1.  Clean the asparagus, cut them in half and keep the tips because they are very tender and need less boiling. Chop the bottom half of the asparagus into small pieces.
    Saute  asparagus bottoms with the onions, the garlic, the butter and then add the rice.

2.  Add the white wine and  slowly add the broth.

3.  Stir regularly and after 15 minutes add the tips of the asparagus.

4.  Stir for another 2 to 3 minutes and add the cream milk, the dill and the grated parmesan. Serve immediately.


Serve with a poached egg on top if you want to impress your guests
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