• 1 lt chicken or vegetable broth
  • 2Tbsp olive oil
  • 1 handful finely chopped shallots
  • 1 cup arborio rice
  • 1 glass dry white wine
  • 300 g thin asparagus spears, cut 5 cm long
  • 1-2 tsp fresh lemon juice
  • chopped fresh parsley
  • 60 g grated Parmesan cheese
  • salt and pepper
  • 1 tsp grated lemon zest, for garnish
  • 1 nob of butter


  1. In a large pot take the broth to the boil then, reduce heat to a simmer and maintain over low heat.
  2. In a large saucepan, over medium heat, heat the oil and add the shallots. Cook for 4 minutes. Add asparagus and cook for 2 extra minutes.
  3. Add the rice, mix well and toast it for a minute.
  4. Pour the glass of wine in and let it evaporate. Add a ladleful of broth (or enough to cover the rice), stir and cover with a lid. Repeat every time broth is absorbed until rice is cooked and creamy (approx 25 minutes).
  5. When the rice is cooked and the liquid is absorbed, remove from the heat and add a nob of butter, lemon juice, parsley and Parmesan cheese.
  6. Serve immediately topped with fresh ground pepper, lemon zest and extra cheese if desired.