Asparagus Risotto

A zesty and creamy asparagus risotto topped with pine nuts.

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10 minutes

Cooking Time

30 minutes



Good For

A quick and easy risotto with asparagus, lemon and pine nuts for a delicious dinner option.



  • 1.5L chicken stock
  • 300g risotto rice
  • 50g parmesan, grated
  • 1 tbsp olive oil
  • 50g butter
  • 2-3 cloves of garlic
  • 750g asparagus
  • 1 onion, diced
  • 250ml white wine
  • 1 lemon
  • Salt and pepper to taste
  • Handful of pine nuts


  • Prep your vegetables. Chop the asparagus, garlic coves and dice the onion.
  • Heat a drizzle of olive oil in a large pan and add the garlic and onion. Cook for 5 minutes.
  • Add the rice into the pan along with the white wine. Keep the heat on low to medium.
  • Tend to the rice, stirring and adding in the stock in small increments for 15 minutes.
  • Add the asparagus to the rice, along with the rest of the chicken stock.
  • Combine the butter, parmesan cheese and half of the juice of a lemon to the rice.
  • Cook for a further 5 minutes, or until the rice has a slight al dente texture.
  • Serve with a topping of pine nuts and a squeeze of lemon.
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