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Asparagus, salad onion & basil risotto

Asparagus, salad onion & basil risotto

Save up your asparagus trimmings for Elly Curshen's green risotto

5 out of 5 stars(2) Rate this recipe
1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins
  • Plus (if using homemade stock)

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


For the asparagus stock

  • 3 x 225g asparagus trimmings, from about 3 x 230g packs
  • 1 bunch salad onions, green parts only
  • 1 bouquet garni
  • 1 clove garlic, peeled and smashed
  • 1 tsp sea salt flakes

For the risotto

  • 1.2 L asparagus or vegetable stock
  • 230g asparagus
  • 20 leaves basil, from a pot or ¾ x 25g pack, plus a few more to serve
  • 1 tbsp butter
  • 1 bunch salad onions, white parts only, sliced
  • 200g arborio risotto rice
  • 75ml white wine
  • 20g Parmigiano Reggiano, finely grated


  1. To make the stock, put all the ingredients and 1.25L water into a large saucepan. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes. Strain through a fine sieve. Taste for seasoning. Use as below, chill for 3-4 days or freeze for up to 3 months.

  2. For the risotto, bring the stock to boil in a medium pan. Trim off the asparagus tips. Cut ½ the stalks into 0.5cm slices and set aside with the tips. Roughly chop the rest. Cook the roughly chopped stalks in the stock for about 5 minutes, until soft. Remove, then cool under a cold tap. Drain and transfer to a blender. Add the basil leaves and 1-2 tbsp stock, then purée until smooth.

  3. Boil the asparagus tips and sliced stalks for 2 minutes. Remove, then cool and drain as before. Reduce the stock to a low simmer.

  4. Melt the butter in a large, deep pan over a medium heat. Add the salad onions and cook for 5 minutes, stirring occasionally, until softened. Tip in the rice, stirring occasionally until glossy, about 2-3 minutes. Stir in the wine, allow to evaporate, then add the warm stock, a ladle at a time, stirring occasionally. Wait until each ladle evaporates before adding more.

  5. Continue for 25-30 minutes, using between 1-1.2L stock, until the rice is tender but with a bit of bite. Stir in the asparagus purée, cooked stalks and tips and the parmesan. Check the seasoning. Cover with the lid, then leave to rest off the heat for a few minutes to allow the cheese to melt. Serve scattered with more basil leaves.

Cook’s tip

Asparagus & ricotta bruschetta with jammy egg
Combine ricotta with a little olive oil and lemon juice, then spread on toast and top with chopped, cooked asparagus. Finish with a seven-minute boiled egg, quartered, and some cracked black pepper.

Charred asparagus with wild garlic butter
Sear asparagus in a pan or on a griddle until just tender, then serve with frozen Cooks’ Ingredients Wild Garlic, stirred into melted salted butter for dipping.

Raw asparagus salad with lemon & mint
Thinly slice spears on the diagonal, toss with some Cooks’ Ingredients Mediterranean Style Crust (or homemade toasted breadcrumbs), finely grated parmesan, lemon zest, mint leaves, toasted walnuts and olive oil.


Typical values per serving when made using specific products in recipe


2,206kJ/ 523kcals



Saturated Fat












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