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Asparagus and Shallot Risotto

Asparagus and Shallot Risotto

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Cook time:

Serves: 4

Classic risotto recipe made with British asparagus and shallots.
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  • 5 shallots
  • 1 garlic clove
  • 1 tsp olive oil
  • 75g unsalted butter
  • 250g risotto rice
  • 200ml good quality dry white wine
  • 750ml vegetable stock
  • 8 British asparagus spears
  • 150g Parmesan
  • 1 lemon
  • 2 tbsp freshly chopped chives
  • 100ml double cream
  • 50ml milk
  • 1 tsp self-raising flour


Step 1

To make your risotto base, finely slice 3 shallots, crush and finely chop your garlic and add to a pan with the oil and butter. Allow to soften, then add your dry risotto rice and stir until the rice is coated with the butter. Add the wine to the rice and stir until it has been absorbed.

Step 2

In a separate pan heat the vegetable stock. When the rice has absorbed the wine add the stock a small ladle at a time, allowing it to absorb before adding the next ladle. Keep stirring the rice to stop the risotto from sticking and to make sure it cooks evenly. Continue to do this until you have used most of your vegetable stock.

Step 3

To finish the risotto, chop the asparagus into small pieces keeping the tips whole and add to the risotto. Add the remaining hot stock, stir together and allow to cook for 5 minutes. Then add the Parmesan, some freshly squeeze lemon juice, a touch of sea salt and pepper, then stir and taste.

Step 4

Add the chopped chives and the cream, taste again and if you are happy with the flavours and seasoning, serve immediately.

Step 5

For a nice crunch, finely slices some shallots so you get small rings, place in the milk, then dust in the self-raising flour. Mix then drop into some hot vegetable oil which has been preheated to about 180C. Fry until golden, remove and rest on some kitchen paper, season and sprinkle over the top of your risotto.

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