risotto agli asparagi

In need of some last minute easter inspiration? Chef Giovanni Gabana shares his recipe for risotto agli asparagi. A perfect spring dish.


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(per person)

– 100g risotto rice

– 200g asparagus

– 1l stock

– 50g butter

– 50g parmigiano

– 1 shallot

– 1 glass of dry white wine

– Olio extravergine


– Firstly, prepare your stock. You can use chicken and/or vegetables. Leave on a low heat for later.

– Cut the shallot and asparagus.

– Heat some oil in a pan and bake the shallot and asparagus.

– Add the rice and keep stirring until the outer part of the rice is transparent.

– Add the white wine and let it evaporate.

– Add salt to your preference.

– Next start the cooking process, by adding stock one ladle at a time.

– When the rice is ready, take off the heat and add butter and parmigiano making sure you are stirring well.

– Finish by plating up.

– Buon appetito.