Grilled Asparagus Risotto

  • Author: Loreto and Nicoletta
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Risotto, Vegetarian
  • Cuisine: Italian


  • 1 clove garlic
  • 1 green onion
  • 1 tbsp extra virgin olive oil
  • 1 cup Vialone Nano IGP rice
  • 300 g organic asparagus, blanched, grilled and chopped
  • 5 cups vegetable broth
  • 1 tbsp organic goat butter
  • 1/2 cup Parmigiano Reggiano
  • salt and pepper to taste
  • 2 tbsp parsley, chopped


  1. Wash, trim and blanch the asparagus (about 8 – 10 minutes).
  2. Pre-heat the barbecue to 350° F.
  3. Toss asparagus with extra virgin olive oil, salt, and pepper.
  4. Place on grill, roughly 10 minutes, turning on both sides.
  5. In a saucepan, heat up 2 tablespoons of olive oil, add chopped garlic and green onion, let sauté till onions are translucent.
  6. Add the rice, coat well with the oil.
  7. Chop the asparagus, leaving some of the tips for decoration, and sauté in the pan with the rice.
  8. Keeping vegetable broth warm on the stove, slowly add 1 ladle at a time to the rice and asparagus, stirring constantly.
  9. As the broth dissipates, keep adding more broth, till the desired texture of the rice is achieved (approximately 20 minutes for this kind of rice).
  10. Turn off heat. Finish with a tablespoon of goat butter and some Parmigiano Reggiano, leaving some for plating.
  11. After plating finish with the asparagus tips, a dusting of Parmigiano and a sprinkle of chopped parsley.
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