Asparagus and parmesan risotto

Prep time

20 minutes

Cooking time

20 minutes



This recipe is a delicious risotto, which beautifully showcases the sweet, nutty flavour of the freshest asparagus. Traditionally, English asparagus season commences on St George’s Day, and this patriotic start is highly appropriate, for it is renowned as the best in the world. At Holwood Farm we are very well placed to source from right here in the garden of England.


2 tbsp English rapeseed oilr

1 medium onion

400g Arborio rice

500ml dry white wine

1 litre chicken stock, preferably homemade

10 spears of asparagus, steamed until just tender and cut into pieces

50g unsalted butter

125g parmesan

Freshly ground sea salt and black pepper 


  1. In a large pan, fry the rice and onion in the oil, until the rice has started to become opaque and the onion has softened.
  2. Then, pour in the white wine and stir until it has been absorbed.
  3. Carefully add in the stock one ladleful at a time. Stir thoroughly after each addition, until the liquid has disappeared.
  4. Add the butter, parmesan and asparagus. Stir thoroughly until the cheese and butter have melted and coat the rice and asparagus evenly.  Season with plenty of black pepper and a sprinkling of salt as the cheese will have added plenty of salt to the dish already.
  5. Serve in pre-warmed bowls with a fresh green salad on the side.

Tags: Recipe Asparagus risotto
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