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Asparagus Risotto


2 lb of asparagus
1 shallot, chopped finely
3 ½ oz of vialone rice
2 oz of butter
1 cup of dry white wine
4 tablespoons of freshly grated parmesan cheese
Salt and pepper


Break the ends off the asparagus stalks and discard.

Cut off the extreme tips and chop the rest of the stalks.

Blanch the tips in boiling water. Remove the tips with a slotted spoon and set aside.

Cook the stalks in the same water until they go soft. In a blender, puree the stalks with their cooking water to make a thick stock.

Add dry white wine, and simmer over a low heat. In a pan, melt half of the butter and cook the shallot until it turns soft.

Add the rice to the pan and let it begin to absorb the butter before adding a ladle of the asparagus stock. Keep stirring until it is absorbed.

Stir in the tips and add another ladle of stock. Keep adding the stock, one ladle at a time, making certain not to drown the rice, until the rice is al dente (takes 15-20 mins).

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