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Asparagus and Pecorino Risotto


A risotto filled with the rich, smokey flavour of pecorino cheese paired with aparagus.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
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  • 12 spears fresh asparagus
  • 2 C (1 litre) chicken stock
  • 2 Tbsp (30 ml) extra virgin olive oil, plus extra for drizzling
  • 1 leek, chopped
  • 3 cloves garlic, crushed
  • 1 C (250 ml) Arborio rice
  • ¾ C (185 ml) white wine
  • 1 C (250 ml) grated goat’s pecorino cheese, plus extra for serving (you can use any hard goat’s cheese)
  • salt and freshly milled black pepper to taste

Steam the asparagus for about 10 minutes, depending on their thickness (they should still be firm). Place the stock and the bottom halves of the asparagus in a food processor and purée. Refresh the tips in cold water. Keep to one side.

Heat the oil in a heavy-bottomed pan. Add the leek and sauté until transparent. Add the garlic and sauté until transparent, making sure you don’t burn the garlic (it changes taste.)  Add the rice and cook for about 3 minutes, stirring until the grains are well coated with the oil. Pour in the wine and cook slowly, stirring continuously, until all the wine has been absorbed.

Add the stock to the rice, one ladle at a time, stirring until each spoonful is absorbed. Continue the process until all the stock has been used and the rice is still al dente. (A perfect risotto forms a wave when it is done – in other words it is not too runny or too dry.) Mix in the asparagus tips and cheese, and season.


Drizzle with extra virgin olive oil and sprinkle with cheese. Serve with two spears of asparagus on each plate.