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Asparagus & pesto risotto

By jonathanstone27 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2
A good hearty healthy meal, an unusual twist to risotto



  • 2 knobs butter
  • Olive oil
  • 1 small red onion finely chopped
  • 1 stick celery finely chopped
  • 400ml veg stock
  • Medium bunch of asparagus chopped in 4 battons of equal length
  • 150g risotto rice
  • Heaped teaspoon of pesto
  • 100ml white wine
  • 12 gm parmesan
  • Squeeze of lemon
  • Salt and peper seasoning


  • STEP 1
    Fry up 1 knob butter, oil, onion, celery and splash of water in a pan for 5 mins on a low heat
  • STEP 2
    Separately, bring the stock to the boil and continue on low heat, throw in the nasty bits of the asparagus
  • STEP 3
    Add rice to the pan and stir for a minute until translucent. Add wine and stir continuously until rice has absorbed the liquid. Turn heat up to medium and ladle in 2/3 stock (without nasty asparagus) bit by bit, replenishing when rice has absorbed liquid
  • STEP 4
    Add good bits of asparagus and ladle in the rest of the stock bit by bit as before
  • STEP 5
    Taste rice and add water if run out of stock. When cooked and crunchy take off the heat, add pesto, butter, parmesan and lemon. Season.
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