Risotto with asparagus

Risotto with asparagus: here is the recipe to prepare a really tasty vegan first course

Risotto with asparagus: the step by step recipe to prepare a tasty and seasonal vegan first course

Il asparagus risotto is a really tasty vegan first course. To be prepared in spring with cultivated asparagus o wild asparagus, this is one prescription suitable for the whole family. For the preparation of this dish, you can use your favorite variety of rice, preferably wholemeal. We have used a mix of brown rice with oats and wheat, the latter is advisable because it will make the risotto with asparagus much more appetizing, nutritious and tasty.

To be prepared with a good vegetable broth made very quickly even on the spot with onion, tomato, carrot and celery, the risotto with asparagus is not creamed with any animal fat. This makes it a healthy and light dish while still guaranteeing a truly exceptional flavor.


  • 500 g of asparagus
  • 1 medium-sized golden onion
  • 300 gr of brown rice with oats and wheat
  • vegetable broth to taste
  • extra virgin olive oil to taste
  • Preparation Time:
    20 minutes
  • Cooking time:
    40 minutes
  • Rest time:
  • Dose:
    3 people
  • difficulty:

Preparation of the risotto with asparagus:

  • to peel the onion and coarsely chop it e clean the asparagus.
  • cut the asparagus in pieces of equal size to ensure a homogeneous cooking of the food.
  • place the asparagus in a large pan together with the previously prepared onion and a drizzle of extra virgin olive oil.
  • to warm up all without frying, then add the rice and toast it for a couple of minutes.
  • to merge now the vegetable broth to cover everything, and cook, stirring often and slowly adding the broth until the rice is cooked.
  • cooking once the cooking sauce is completed, it must be almost completely absorbed by the rice, the dish must not be dry anyway, if necessary, a drizzle of oil can be added at the end of cooking and stirred for a few seconds.
  • to serve the risotto with asparagus still hot

Ilaria Zizza

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