Cheesy Asparagus Risotto

"We made a rich & flavorful vegetable stock & infused it with the woody ends of asparagus to make this Cheesy Asparagus Risotto."
-- @thefeedfeed

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  • Recipe Card
Prep time 15mins
Cook time 35mins
Serves or Makes: 2-4

Recipe Card


  • 5 cups chicken stock, homemade or storebought
  • 1 bunch asparagus, woody ends snapped off and reserved, and stems cut into 1 inch pieces 
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons mascarpone
  • 2 tablespoons chopped parsley
  • Kosher salt and freshly ground black pepper, to taste


  • Step 1

    Bring the stock and asparagus ends to a boil in a large pot, then reduce heat to a simmer and let cook for about 30 minutes.

  • Step 2

    In a separate large pot, bring salted water to a boil and set up an ice bath. Add asparagus to the boiling water and cook for about 2 minutes, or until bright green. Remove asparagus from water and plunge in an ice bath. Let sit for about 2 minutes, then drain thoroughly and set aside. 

  • Step 3

    Meanwhile, in a medium-sized heavy bottomed pot or deep-sided skillet heat the butter and olive oil over medium heat. Add the shallot and cook until it begins to soften, about 4 minutes. Season with salt and pepper, then add the rice and stir to coat, cooking for about 1 minute. 

  • Step 4

    Add wine and cook; stirring until it has evaporated, about 2 minutes. When wine has evaporated, stir in one cup of the asparagus stock at a time, stirring frequently until it has all absorbed. Continue adding stock 1 cup at a time, until the rice is tender (but still has a slight bite), which should take about 20-25 minutes. When rice is cooked to your liking, remove from heat add the grated parmesan cheese, mascarpone, reserved asparagus and chopped parsley. Season to taste and serve warm.