Asparagus and Feta Risotto

clock 10 minutes + 25 minutes bowl Serves 4


  • 2 bunches asparagus, ends trimmed
  • 1L vegetable stock
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1 cup arborio rice
  • 25g butter
  • 100g firm feta
  • Salt and pepper, to taste
  • 1 Tbsp chopped Italian parsley, to serve
  • Grated Parmesan, to serve
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  • 1. Cut 5cm from the top of the asparagus. Cut the remainder into 1cm bite-sized pieces.

  • 2. In a medium pot, heat the stock. Add the asparagus and simmer for 1-2 minutes, or until it is just al dente. Remove the asparagus from the stock with a slotted spoon and set aside, separating the 5cm tops and 1cm bite-sized pieces.

  • 3. In a heavy-based pan, heat the olive oil. Sauté the onion until translucent. Add arborio rice, cooking for 2 minutes.

  • 4. Gradually add the warm stock a ladleful at a time, stirring constantly, and allowing the stock to be absorbed between additions.

  • 5. Once the rice is al dente (this usually takes about 20 minutes), add the butter, feta and 1cm bite-sized asparagus pieces. Stir to combine, and season to taste.

  • 6. Serve risotto with asparagus spears placed on top, garnished with Italian parsley and Parmesan.

  • Fresh Tip: Cut asparagus stems and ends can be frozen for later use in soups or stocks.


  • • Energy 1825Kj • Protein 12g • Total Fat 19g • Saturated Fat 9g • Carbohydrates 53g • Sugars 6g • Sodium 1604mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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