Wild asparagus risotto with spring herbs

06/11/2025

With the arrival of spring, nature awakens and gifts us with fresh ingredients—among them, asparagus. With its intense and slightly bitter flavor, asparagus is perfect for transforming a simple dish into one rich in taste.

Today, our Cesarina Giovanna from Trieste teaches us how to prepare a recipe that truly brings out the essence of spring flavors—a delightful balance of taste and the simplicity of traditional country cooking: wild asparagus risotto with spring herbs.

Like every timeless classic, wild asparagus risotto celebrates the freshness of seasonal ingredients and lends itself to countless variations, from the simplest to the most elaborate. The use of wild asparagus gives the dish a more intense, herbaceous flavor, while maintaining a harmonious balance of tastes.

Asparagus is one of the most beloved vegetables of the spring season. Its history goes back millennia—it was already highly prized by the Egyptians, Greeks, and Romans, who considered it a precious ingredient.

There are several types of asparagus, including wild asparagus, the star of today’s recipe. These grow spontaneously in woods, fields, and even along roadsides as spring begins. Compared to cultivated asparagus, wild varieties are thinner and offer a stronger, slightly bitter taste. They're typically foraged between March and June, an activity that, for many, becomes a cherished moment of sharing and enjoyment.
Giovanna fondly recalls these moments, smiling as she tells us:
“As children, we used to go to the countryside in spring to gather wild asparagus”.

In the kitchen, asparagus is a versatile ingredient. It can be steamed, sautéed, grilled, or used as a filling for flans or frittatas. However, it’s in risotto that its flavor truly shines—its aroma perfectly complements the creaminess of the dish, resulting in a recipe that is both simple and refined.

Wild asparagus risotto with spring herbs

An explosion of taste combining freshness, spring aromas, and tradition in a dish that is simple yet refined.

DifficultyMedium

Preparation time30m

Cooking time20m

Servings2

€

CostMedium

Ingredients

1 fresh spring onion
160 g Carnaroli rice (or Vialone Nano, or another risotto rice)
200 g wild asparagus
Asparagus broth or vegetable broth, as needed
1 glass of white wine
Extra virgin olive oil, to taste
Basil-flavored salt, to taste
White pepper, to taste
50 g grated Parmigiano Reggiano
1 knob of butter

Method

Prepare an asparagus broth by boiling the less prized parts of the asparagus, or alternatively, use a vegetable broth.
In a wide pan, sauté the spring onion with extra virgin olive oil.
Add the rice and toast it, stirring until it becomes shiny.
Pour in the white wine and let it evaporate.
Start adding the broth along with some asparagus tips, stirring constantly until fully absorbed.
Continue adding broth and the remaining asparagus tips, always stirring, until the rice is fully cooked.
When the risotto is al dente, season with basil salt and white pepper to taste.
Finish by stirring in a drizzle of olive oil, a knob of butter, and grated Parmigiano Reggiano to make it creamy.