Risotto with asparagus and peppers

Risotto is a popular Italian speciality, characterised by its creamy texture and rich flavour. This delicious meal can be prepared in a variety of ways and is a versatile dish that can be combined with different ingredients.

In this recipe, fresh asparagus and yellow peppers are used to give the risotto a spicy touch. Asparagus is rich in vitamins and minerals and also has anti-inflammatory properties. Yellow peppers are an excellent source of vitamin C and carotenoids, which can boost the immune system and reduce the risk of cancer.

Did you know that risotto is traditionally served as a main course in Italy? Even though in other countries it is often served as a side dish or appetiser, in Italy it is considered a complete meal. Moreover, risotto was already mentioned in the 14th century and is considered one of the oldest rice dishes in Italian cuisine.

Preparation time: 30 minutes




300 g risotto rice

1 onion

White wine

1 litre vegetable stock

150 g grated parmesan

100 g butter



200 g green asparagus

1 yellow pepper

1 spring onion





  1. Cut the asparagus into pieces and roast them in a pan in a little olive oil. Once cooked, remove the asparagus from the pan and set aside.
  2. Cut the yellow pepper into pieces and roast briefly in a little olive oil. Remove from the pan and set aside.
  3. Peel the onion, cut into small pieces and roast until translucent.
  4. Add the risotto rice, stir and roast lightly.
  5. Deglaze with the white wine.
  6. Stir the risotto regularly over a medium heat, gradually adding the soup. After about 20 minutes, the risotto is al dente.
  7. Chop the spring onion and fold into the risotto with the asparagus and peppers.
  8. Leave the risotto to stand for 5 minutes.
  9. Finally, stir in the rest of the butter and the grated Parmesan.
  10. Arrange the risotto on a plate. Garnish with fresh parmesan and cress.




I added a few teaspoons of pesto to the risotto.