Risotto with Asparagus and Soave DOC

Transport yourself to the beautiful city of Verona from the comfort of your own home by cooking this iconic Risotto with Asparagus dish made with Soave DOC wine. Asparagus is a typical Veronese spring ingredient, they are known for their distinct white colour and more delicate flavour.

Risotto with Asparagus and Soave DOC

Asparagus are a typical Veronese ingredient in spring time. Those are white and bigger than the green one, and more delicate in taste. The best region of production is in Arcole (south east of Verona) and the best asparagus take the name of the city, so “Asparagi di Arcole”. The term Asparagus means “sprout” and in fact with strawberries, are the first crops of spring. When in Italian table asparagus appear, it means spring has come.

The best match is with the rice, that is also cultivated in the southern part of Verona , in Isola della Scala and in fact Verona was the first place in Italy where rice was planted in 16th century. The dish we propose in the Asparagus risotto, that is quite typical in Easter time. This dish pairs excellently with a glass of Soave DOC, we paired it with Soave wine from Cantine Gini.


  • 500 gr of white asparagus
  • 350 gr of Carnaroli rice
  • 70 gr of butter or ricotta
  • Parmigiano Reggiano DOP cheese
  • Half a white onion
  • Garlic
  • Broth (4 cups)
  • Oil
  • Pepper
  • Salt


First, prepare a meat salted broth in a pan. It will be added in the risotto later

Cook the asparagus for about 15 minutes in boiling hot salted water (Depending on the size of the asparagus). It is important that the top part of the asparagus remains out of the water, they should not be completely cooked because they are going to be added in the rice.

In a pan add the white onions (thinly sliced), the garlic and the EVO olive oil and brown them over a medium heat. Then, put the rice in the pan and stir until the rice becomes translucent. Add salt and pepper. Now, add the asparagus followed by the broth. Cover the rice with the broth and stir as little as possible. It is important that the rice absorbs the broth evenly. If the rice become too dry, add more broth, but only if necessary. When the rice is ready, turn off the stove and add butter, Parmigiano Reggiano cheese and stir making sure the cheese melts and is well mixed. Stir quickly as to avoid any clumps.

Serve the risotto very hot.

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