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Asparagus and pesto risotto recipe

Asparagus and pesto risotto recipe

38 ratings

Try something different with that jar of pesto in your cupboard. This asparagus risotto is a great dinner for the sunny spring weekends. Top with Parmesan shavings for extra flavour. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 474 calories / serving
  • Healthy


  • 1 vegetable stock cube, made up to 1.2ltrs
  • 275g pack asparagus, woody ends removed
  • 1 tbsp olive oil
  • 1 onion, finely chopped​
  • 2 garlic cloves, finely chopped
  • 300g arborio rice
  • 150ml dry white wine
  • 190g jar reduced-fat green pesto
  • Parmesan, shaved, to serve (optional
Risotto rice can always be swapped for paella rice

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    2g 12%
  • Sugars

    4g 5%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 65.2g Protein 8.8g Fibre 5.6g


  1. Pour the stock into a saucepan and keep warm on the hob over a low heat. Cut the asparagus into thirds, adding the tips and middle parts to the stock. Finely chop the remaining pieces. After 4 mins, remove the asparagus from the stock with a slotted spoon and set aside.
  2. Meanwhile, heat the oil in a large, lidded saucepan over a medium-low heat and cook the onion for 8-10 mins until very soft but not coloured. Season, then stir in the finely chopped asparagus and garlic and cook for 2-3 mins until fragrant.
  3. Stir in the rice and cook for 1 min until coated in the mix and toasted. Pour in the wine, increase the heat to mediumhigh and bubble for 1 min or until mostly evaporated. Add the stock, a ladle at a time, stirring well until almost absorbed. Repeat for 20-25 mins until the risotto is creamy but the rice still has a little bite.
  4. Add the remaining asparagus to the risotto. Stir in ¾ of the pesto, remove from the heat and cover. Leave to stand for 5 mins, then serve with the remaining pesto drizzled over.

See more Risotto recipes

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