White asparagus risotto

Ingredients

• 750 gwhite asparagus
• 1 litrevegetable stock
• 1onion
• 300 gArborio risotto rice
• 100 mlwhite wine
• 40 gunsalted butter
• 75 gParmesan
• 150 gstracciatella di burrata

Instructions

1. 1

   Prepare asparagus

   Peel the asparagus with a vegetable peeler and trim off the tough ends.

2. 2

   Cook asparagus

   Add the asparagus and cook for 10 minutes, until tender. Lift it out of the water and leave it to rest briefly.

3. 3

   Prepare onion

   Finely chop the onion and grate the Parmesan.

4. 4

   Soften onion

   Melt half the butter in a large pan and soften the onion over a low heat. After 5 minutes, add the rice and cook for a further 2 minutes, stirring.

5. 5

   Cook risotto

   Pour in the wine and let it evaporate. Add the vegetable stock a ladleful at a time, repeating until the rice is cooked, about 20 minutes.

6. 6

   Cut asparagus

   Cut 4 cm from the asparagus tips and set them aside for the garnish. Cut the remaining asparagus into 2 cm pieces.

7. 7

   Finish risotto

   When the rice is al dente, turn off the heat and add the asparagus pieces, butter and Parmesan. Stir well until everything has melted together.

8. 8

   Season and serve

   Season the white asparagus risotto with freshly ground pepper and divide it between four plates. Finish with the reserved asparagus tips and stracciatella di burrata.

What is white asparagus risotto?

Risotto is an Italian rice dish cooked gradually with stock until the grains are tender and the mixture turns creamy. White asparagus, often called white gold in the Netherlands, is grown without sunlight and has a milder, more delicate flavour than green asparagus.

This version brings that seasonal vegetable together with Parmesan and butter, then adds stracciatella di burrata at the end. The contrast between the warm, savoury rice and the cool, creamy cheese makes each plate feel special.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 20g protein, 70g carbs, 24g fat.

The rice supplies most of the carbohydrates, while butter, Parmesan and stracciatella account for much of the fat; Parmesan and the dairy topping also contribute protein. For a more balanced plate, serve a portion with a crisp salad or extra vegetables.

Getting the asparagus ready

Peeling: White asparagus has a tougher outer layer than green asparagus, so peel it thoroughly from just below the tip down to the base. Trim away the woody ends before cooking.

Cooking: The recipe cooks the spears for 10 minutes, then separates the tips for serving from the pieces stirred into the rice. Check that the spears are tender before lifting them out.

Building a creamy risotto

Onion and rice: Let the onion soften gently in half the butter before adding the rice. Cooking the rice for 2 minutes helps it take on the flavour of the pan before the wine goes in.

Stock: Add the vegetable stock a ladleful at a time, allowing each addition to be absorbed before adding more. Stir regularly and use the stated 20-minute cooking time as a guide, checking the rice as it approaches al dente.

Finishing with butter and Parmesan

Off the heat: Stir in the asparagus pieces, remaining butter and grated Parmesan once the rice is al dente and the heat is off. This lets the cheese and butter melt into the risotto without further cooking.

Texture: The finished rice should be creamy, with grains that still have a little bite. If the rice is not tender yet, continue cooking with stock until it reaches that point.

Serving the stracciatella

Topping: Keep the asparagus tips intact and place them on top with the stracciatella just before serving. The cheese is a finishing touch rather than something to stir through the pan.

On the side: A crisp green salad or simply dressed leaves provide a fresh contrast to the buttery rice. Serve the risotto as soon as it is plated, while it is still creamy.

Timing and preparation

The recipe takes about 45 minutes overall, with the asparagus cooked separately while you prepare the onion and Parmesan. Having the stock and other ingredients ready before you start the risotto makes it easier to add stock steadily.

Risotto is best cooked close to serving time because it thickens as it stands. Keep the asparagus tips aside until the final plating so they stay distinct from the pieces mixed into the rice.

Recipe notes & tips

• Peel the white asparagus carefully, as any tough outer layer can remain fibrous after cooking.
• Keep the heat low while softening the onion so it does not brown.
• Add the stock gradually and stir regularly rather than pouring it all in at once.
• Taste the rice near the end of the cooking time to check its texture.
• Reserve the asparagus tips separately so they can be arranged neatly on each plate.
• Add the stracciatella just before serving for a creamy contrast with the hot risotto.

Variations

• Extra lemon: Add a little finely grated lemon zest at the end for a fresh note.
• Herb finish: Scatter chopped chives over the plated risotto for a mild onion flavour.
• Peppery greens: Serve with rocket on the side for a sharper contrast.
• Green asparagus: Use green asparagus in place of white and check it for tenderness as it cooks.
• More Parmesan: Offer extra grated Parmesan at the table for a saltier, more savoury finish.

Common mistakes to avoid

• Skipping the peeling: Tough skin can spoil the texture, so peel the spears thoroughly before cooking.
• Adding all the stock at once: The rice cooks more evenly when stock is added gradually.
• Cooking on high heat: The onion may brown before it softens; keep the pan over a low heat.
• Overcooking the rice: Check it near the end and stop when the grains are tender but still have a little bite.
• Stirring in the stracciatella: It is intended as a topping, so add it to the plates rather than mixing it into the pan.

How to store

Store leftover risotto in a covered container in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or stock, stirring until hot; add any reserved stracciatella after reheating.

Frequently asked questions