Risotto with Asparagus

Missing bar/restaurant Kazerne? Fancy some homemade risotto with asparagus? Kazerne’s sous chef Samir Moussaoui shares his recipe including a video.

Tip from Samir: “My most important tip would be to use Arborio or Vialone Nano rice. Another one is to use some leftovers vegetables to flavor the stock.”

More cooking videos? Watch them here.



  • 160g arborio rice

  • 500 g green asparagus

  • 15 g shallot

  • 50 g butter

  • parmigiano q.b.

  • salt q.b.

  • pepper q.b.

  • 1 l vegetable stock


  • 1 l water

  • 100 g white onion

  • 100 g carrot

  • 75 g celery


  • Clean and chop the vegetables for the stock.

  • Put the chopped vegetables in a medium saucepan.

  • Add cold water to the pan.

  • Heat the stock to a simmer.

  • Let it cook at 80-90 degrees for 1 hour.

  • Sieve the stock. Make sure that the stock stays hot.

  • Take the asparagus and start to remove the woody ends from your asparagus.

  • Cut off the top 3 to 4cm of each stalk.

  • Chop the remaining stalks into small pieces.

  • Cut one asparagus into thin slices and put it aside for decoration.

  • Dice the shallot.

  • Toast the rice in a small pot; the rice should be lucid and hot to be ready.

  • Put the rice aside when it’s ready

  • Take a small pot and add the butter over medium heat.

  • Add the shallot to the small pot.

  • Let the shallot pan fry for a couple of minutes.

  • Add the asparagus to the small pot together with the toasted rice and salt and pepper.

  • Add a ladle of hot stock to the rice and stir until the stock is partially absorbed. Make sure to stir constantly.

  • Add another ladle of stock and repeat the process until the rice is cooked.

  • In the meantime, let the thin slices of asparagus cook with butter in a different pot for 30 seconds.

  • Put the thin sliced and cooked asparagus aside.

  • Add asparagus tips to the small pot with risotto while stirring.

  • Add the butter and parmigiano while still stirring.

  • Plating up, decorate and eat.

  • Enjoy!