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Jenny's Spring Asparagus Risotto

This risotto recipe is made to perfection in the Thermomix Machine. No standing and stirring and adding stock. This machine does it all for you while you walk away and prepare the rest of your meal. Delicious, nutritious, authentic and economical.
Course Main
Cuisine Canadian Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6
Author Jenny Wijesinghe


  • 100 g Parmesan cheese , cubed (to finish)
  • 20 g olive oil
  • 30 g onion , halved
  • 200 g asparagus , stems cut in ½ inch pieces, cut the tips about 1 inch long
  • 80 g fennel bulb , thinly sliced (optional)
  • 30 g shelled and skinned broad beans (optional)
  • 250 g Arborio or Carnaroli rice
  • 100-150 g white wine (or 2 tablespoons lemon juice and 6 tablespoons water for 120g )
  • 600 g organic vegetable stock
  • 30 g butter , to finish
  • Salt and freshly ground pepper to taste


  1. Scale Parmesan in TM bowl; mill 5 seconds at speed 10 and reserve
  2. Scale onions, fennel and asparagus stems (if thick) into TM bowl; chop for 5 seconds at speed 6
  3. Add 20g of olive oil; saute 5 minutes at 100°C on speed 3
  4. Insert butterfly; scale rice into TM bowl and saute 1 minute at 100°C on reverse speed 1
  5. Scale wine into TM bowl; saute 2 minutes at 100°C on reverse speed 1
  6. Scale in stock; cook 12 minutes at 100°C on reverse speed 1
  7. Taste rice for texture; add 1 or 2 min if rice is too al dente
  8. Add 30g butter and the reserved Parmesan cheese; mix 1 minute on reverse speed 1
  9. Add asparagus tips and stems (if very thin), and shelled and skinned broad beans; stir to combine for 10 seconds on reverse speed 1
  10. Adjust seasoning and serve immediately

Recipe Notes

Leftovers can be rolled into small balls (with or without mozzarella in the centre), breaded, and deep-fried. These are called arrancini.

If you want to use porcini mushrooms to replace asparagus, add them after adding the wine and use part of the soaking liquid for taste