Project Description

asparagus spinach

Full Recipe in Details

Quick, delicious, packed with nutrients, easy and tasty. The whole family will love this dish. Serve 4-5

For those of you who use the Thermomix, just follow the mushroom risotto recipe and instead of the mushrooms, add the asparagus and/or greens in the last minutes of cooking.

  • 1 tablespoon olive oil

  • 1 small brown onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 2 cups (400g) Italian Arborio Rice

  • 2 litre fresh hot chicken stock or use stock cubes dissolved in hot water

  • 1 bunch new season asparagus, woody ends trimmed, stalks cut into 3cm pieces

  • 120 g baby Spinach or bunch spinach, chopped

  • 100 g Kale or Watercress, chopped

  • 60 g unsalted Butter

  • 1/2 cup (40g) grated Nimbin/Norco Parmesan, divided

  • Heat a large deep non-stick frying pan over medium-high heat. Add oil, onion and garlic and cook, stirring occasionally, for 3 mins or until tender. Add rice and cook, stirring occasionally, for 2 mins or until rice is lightly toasted.

  • Add 3/4 cup (185ml) hot stock and cook, stirring constantly, until absorbed. Continue adding hot stock, 3/4 cup (185ml) at a time, stirring until each addition is almost completely absorbed before adding more, for 25 mins or until rice is al dente (the centre of each grain of rice should be slightly firm).

  • Add the asparagus with the last addition of stock so it cooks to tender-crisp. Add green leaves at the end of cooking and stir through to wilt. Remove from heat. Stir in butter, then fold in 1/3 cup (25g) of the parmesan. Season with salt and pepper and serve with the remaining parmesan.


Have a super week ahead and enjoy eating well and staying healthy!

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