Rezept: Spargelrisotto

Recipe: Asparagus risotto

Asparagus season is finally here! This spring vegetable is not only delicious, but also rich in vitamins and minerals. In Germany, the asparagus season usually begins in April and ends in June. During this time there are many ways to enjoy asparagus, whether as a side dish, soup or main course.

One popular asparagus dish is asparagus risotto. Here is a simple recipe you can try:


  • 500g green asparagus
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 300g risotto rice
  • 1L vegetable broth
  • 100ml white wine
  • 50g parmesan cheese, grated
  • 2 tablespoons butter
  • 2 tbsp olive oil
  • Salt and pepper to taste


  1. Wash the asparagus and cut off the ends. Cut off the tips and set aside, cut the rest of the asparagus into small pieces.

  2. In a pot, heat the vegetable broth.

  3. In a large pot, melt the olive oil and butter over medium heat. Add the onion and garlic and sauté until soft and translucent, about 2-3 minutes.

  4. Add the rice and sauté until lightly browned, about 1-2 minutes.

  5. Add the white wine and stir until fully absorbed.

  6. Now gradually add the hot vegetable broth, stirring all the time. After each ladle of broth is absorbed, add the next and continue stirring. This should take about 20 minutes until the rice is al dente.

  7. Meanwhile, sauté the asparagus tips in a pan with a little olive oil until golden brown and tender. Set aside.

  8. Meanwhile, add the asparagus pieces, set aside, to the rice and stir in. Simmer for about 2-3 minutes until the asparagus is tender.

  9. Stir in the grated Parmesan and season to taste with salt and pepper.

  10. Divide the risotto among plates and garnish with the asparagus tips.

Enjoy your meal!