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Spring Tomato and Asparagus Risotto

This Spring Tomato and Asparagus Risotto is a celebration of seasonal produce, offering a burst of vibrant flavours. The creamy rice, tender asparagus, and juicy tomatoes create a delightful symphony that welcomes the freshness of spring to your table. Serve immediately and relish the taste of the season.


  • 1 cup Arborio rice
  • 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups cherry tomatoes, halved
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth, kept warm
  • 1/2 cup dry white wine
  • 1/2 cup Parmesan cheese, grated
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Fresh basil, chopped, for garnish
  • Salt and black pepper to taste


Step 1 – Blanch the Asparagus:

Bring a pot of salted water to a boil. Add asparagus pieces and cook for 2 minutes. Remove and immediately plunge them into ice water to stop cooking. Set aside.

Step 2 – Sauté Onions and Garlic:

In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for an additional minute.

Step 3 – Toast the Rice:

Stir in Arborio rice and cook for 1-2 minutes until the edges become translucent.

Step 4 – Deglaze with Wine:

Pour in the white wine and stir until mostly absorbed by the rice.

Step 5 – Begin Adding Broth:

Begin ladling in warm vegetable broth, one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.

Step 6 – Add Asparagus and Tomatoes:

About 5 minutes before the risotto is done, add blanched asparagus and halved cherry tomatoes. Stir gently to incorporate.

Step 7 – Finish with Butter and Cheese:

Once the risotto is creamy and the rice is cooked, remove from heat. Stir in butter and Parmesan cheese. Season with salt and black pepper to taste. Spoon the risotto onto plates or into bowls. Garnish with fresh basil.