Asparagus risotto recipe with toasted flaked almonds & honeyed ricotta

Creamy, comforting, and bursting with vibrant spring flavours, this Asparagus Pesto Risotto with Honeyed Ricotta is a dish that delivers comfort and freshness in every bite.

The Riso Gallo Carnaroli risotto is a favourite among chefs for its superior texture it contains more starch than Arborio, which creates that signature creamy consistency risotto is known for.

At the same time, it maintains its shape beautifully during cooking—making it easier to achieve that perfect al dente bite without the risk of becoming mushy. Riso Gallo is one of Italy’s most respected rice producers.

This dish is rich and layered with flavour with the toasted flaked almonds add a nice crunch for added texture.

Course Main Course

Cuisine Italian

Keyword Asparagus risotto recipe, Creamy asparagus risotto, Easy asparagus risotto recipe, honeyed ricotta, italian risotto recipe, Leftover Risotto Recipe

Servings 3

Ingredients

For the pesto

10 asparagus spears
Extra virgin olive oil
Q/B1 large clove garlic, peeled
50 g pine nuts, untoasted
30 g 30g Parmigiano Reggiano, grated
30 g basil leaves
½ lemon, zested
Salt and pepper, season as required

For the risotto

1 litre vegetable stock
Extra virgin olive oil, as required
1 large banana shallot, peeled, finely chopped
1 garlic clove, peeled, finely chopped
300 g Riso Gallo Carnaroli risotto rice
70 ml Dry white Vermouth
½ Lemon, juiced
150 g ricotta
1 tbsp honey
2 spears asparagus
Small bunch parsley, chopped
40 g flaked almonds, toasted
Tiny basil leaves, to finish

Instructions

For the pesto

Lightly fry off the asparagus in a dash of extra virgin olive oil for 3 minutes or until they are tender.
Once cooked allow to cool slightly.
Into the food processor add the asparagus along with the garlic and pine nuts. Blitz for 10 seconds and add a little extra virgin olive oil to loosen the pesto.
Sprinkle in the Parmigiano Reggiano and basil leaves, blitz.
Add a spritz of lemon juice and salt and pepper to season.
Pour in a little more extra virgin olive oil until the right consistency is met. You are looking for a soft dropping consistency.
Taste and adjust seasoning as required. Set aside

For the risotto

Warm the vegetable stock on the hob.
Into a sauté pan add a generous glug of extra virgin olive oil, followed by the chopped shallot. Soften the shallot until it becomes transparent in colour. Add the garlic and stir.
Tumble in the risotto rice and stir. Allow the rice to toast by stirring with a wooden spoon for one minute. Pour in the vermouth and cook, allow the alcohol to evaporate.
Slowly start adding the vegetable stock into the pan, a ladle at a time.
Once the rice has absorbed a ladle of stock, simply add another. A top tip: From when the rice hits the pan, the risotto should be cooked within 18 minutes. This timing will help you manage the overall cooking of your risotto.
Continue adding the vegetable stock to the risotto until cooked. Season with salt and pepper. Add the lemon zest and stir.
Combine the ricotta with the honey in a small bowl, season as required.
Into a frying pan, add a small amount of extra virgin olive oil and fry off the asparagus spears, for 3 minutes.
Now the risotto is ready. Take the pan off the hob. Add the fresh pesto we made earlier to the risotto, taste and season. Cover the risotto and rest it for 3-5 minutes.
Plate up the risotto onto warm plates and top with the pan-fried asparagus, toasted flaked almonds, a spoonful of ricotta honey, a final drizzle of extra virgin olive oil and basil leaves.