White Asparagus Risotto

White Asparagus Risotto

By 03/05/2013

It's spring time! I love the vibrant colours of the flowers, the powerful smells of the plants in the garden and the extra hours of sunshine you get at this time of the year. And most of all I like the fruit and vegetables available now.

I have been enjoying a few asparagus meals in the last few days. How nice to have lunch with asparagus and eggs and some crunchy bread.

You can enjoy them in so many ways. They are delicious on their own just steamed with a little olive oil , salt and lemon, great in risotto, pasta and soups too.

This time I managed to find some white asparagus. They are very popular in Italy but less common in the UK. They are white because they have grown by being deprived of light and the plant cannot produce chlorophyll without it, this means that there is no green color to the stalks.

White asparagus are slightly milder in flavor and a bit more tender than green asparagus. They make very creamy and excellent risottos.

I always peel the lower stalks to avoid woody strings, but this won't be necessary if the asparagus are thinner. Cutting the ends will be enough. Peeling is recommended for thicker stalks.

  • Prep Time : 20 minutes
  • Cook Time : 20 minutes



Clean the asparagus, chop off the bottom inch or two of the stalk, and peel downward from the tip. Boil or steam for 4 minutes. 


Drain and cut into pieces


 Chop the shallots and the parsley finely.


Stir fry the shallots until translucent with a couple of tbsp of olive oil

stir frying

Add the asparagus and cook for a couple of minutes with some hot water and the stock cube

White asparagus risotto

Add the rice and toast it for a couple of minutes.  Stir and add the white wine, parsley,  salt and pepper


Add some more hot water a little at a time as the rice gets drier. When cooked (about 18 minutes) turn off the heat, add the butter and stir it all well in

White asparagus risotto

 Serve immediately with a sprinkle of Parmesan cheese.

White asparagus risotto

White asparagus

As asparagus are in season now I am pleased to enter this into  Simple & in Season with Ren of Fabulicious Food.

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14 Responses to White Asparagus Risotto

  1. Javelin Warrior

    As always, your creations inspire me, Alida! I love the use of the asparagus in this risotto. I’ve never tried white asparagus before, but I’ve always wanted to. And risotto is always delicious… Thanks so much for sharing!

    • Alida

      You are very welcome. If you can find them give white asparagus a go, they have a very delicate flavour.

  2. Bread and Companatico

    love it! and since I am not so good at risotto the step-by-step pics really help! ciao

    • Alida

      Thanks Barbara!

  3. gloria

    what beautiful asparagus this look delicious!

    • Alida

      Thanks Gloria X

  4. Angie@Angie's Recipes

    Love asparagus! The risotto looks really yum with quality seasonal ingredients, Alida.

    • Alida

      Thank you Angie

  5. Lisa the Gourmet Wog

    I love this recipe Alida, I wish I could get fresh white asparagus in Sydney. We have an abundance of the green varitey though.

    • Alida

      Green are excellent too! I am having asparagus all the time now. They are addictive!

  6. Maria @ Feisty Tapas

    I love white asparagus but never find them in the UK (even the tinned ones are difficult to find and so expensive when I do find them). If I do find any this summer I shall be trying this, it sounds right up my alley!

    • Alida

      I know they are on the expensive side. I buy them as a treat although you find that they get cheaper as they get into season. I found these white ones in Morrisons.:-)

  7. Alida

    They are a little different to the green ones: more delicate and subtle flavour. I think they make creamier risotto.

  8. Pingback: Simple and in Season April - Seasonal Recipe Round Up - Ren Behan

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