Risotto primavera


Finally! Spring is here! … and with it all the green goodness that comes along. Plants in my garden are going crazy. It’s a damn good beginning of the season! So far, I have wonderful aromatic herbs: thyme, mint, parsley, chives, basil… All I have to do is go out on my balcony and I have a handful of freshness for my dishes.


One of the first veggies in spring are asparagus. At the market you will usually find them white or green, the difference being only in the way they are grown. Apparently the most recent thing is violet asparagus, but nothing can beat the wild ones. They have a distinct taste, but are hard to find if you don’t have a clue what to look for in the woods (like me…).
The lower ends should be removed since they are hard to eat and have much fibre. Also, white asparagus should be peeled, but I use the same technique on the green ones and eat the lower ends.


In my opinion asparagus goes best with eggs and in a classical italian risotto, but since my garden is full of fresh herbs it is just screaming to make a light and fresh herbed asparagus rice with some nice greenish pistachios.



Herbed asparagus rice

serves one as main or two as side

  • 80g integral (brown) rice
  • Tbsp olive oil for cooking
  • 1 small shallot
  • 1 small bouquet of asparagus
  • a handful of salted pistachios
  • mint, parsley, thyme and lemon thyme, chives
  • 1 Tbsp greek yoghurt
  • salt and freshly ground pepper for seasoning


  1. Precook rice.
  2. Remove the ends of asparagus and peel if necessary. Cut in small pieces and set the tops aside.
  3. Finely chop shallot. Stir it on 1 Tbsp of oil for about 2 min. Add asparagus, except the tops and cook for additional 4 mis.
  4. Add the tops, sauté for about a minute, than add rice. Season with salt and pepper.
  5. Stir in pistachios and chopped herbs.
  6. Set aside and mix in 1 big Tbsp of greek yoghurt.

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