There’s something about asparagus risotto that feels both comforting and quietly elegant and adding a splash of Prosecco brings a light, delicate lift that makes it feel extra special. Even better, nothing goes to waste.
Ingredients (serves 2–3):
- 1 bunch fresh asparagus
- 150g risotto rice (Arborio or Carnaroli)
- 1 small shallot or ½ onion, finely chopped
- 750ml vegetable stock (made using the woody ends of the asparagus)
- A splash of Prosecco
- A knob of butter
- A handful of grated Parmesan
- Olive oil
- Salt & black pepper
Method:
Start by making a simple stock: take the woody ends of the asparagus and simmer them in water for 15–20 minutes to create a light, fresh broth. Strain and keep warm.
Trim the remaining asparagus and cut the stalks into bite-sized pieces, keeping the tips separate. Blanch the tips in boiling water for 1–2 minutes until just tender, then set aside.
In a pan, gently cook the shallot in olive oil with a pinch of salt until soft and translucent.
Stir in the rice, letting it toast slightly to absorb all the flavour. Pour in a generous splash of Prosecco and let it gently bubble away.
Begin adding the warm asparagus stock, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. After about 10 minutes, stir in the chopped asparagus stalks.
Continue adding stock and stirring until the rice is creamy but still has a slight bite — around 18–20 minutes in total.
Finish by stirring through the butter, Parmesan, and the blanched asparagus tips. Season to taste with salt and black pepper.
Serve immediately, with an extra drizzle of olive oil and more Parmesan if you like.
Simple, seasonal, and thoughtfully made — just how we like it.