Asparagus risotto with feta

Asparagus risotto with feta

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 450 kcal
, Fat: 15 g
, Carbohydrate: 64 g
, Protein: 12 g

I always have a pack of risotto rice somewhere in my cupboards. Depending on the season, you can conjure up a risotto to match. Now, for instance, is the perfect time for asparagus. A sprinkling of hazelnuts on top will give your risotto that extra crunch, while the addition of feta promises a unique taste sensation. I first make a stock out of the asparagus peelings and use this later in the recipe. This way, I can make use of the entire asparagus!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g white asparagus
2 tsp vegetable bouillon powder


1 tbsp olive oil
1 onion, finely chopped
300 g risotto rice
1 dl white wine
salt to taste


100 g feta, cut into cubes
4 tbsp hazelnuts
1 tbsp parsley, finely chopped
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Peel the asparagus and chop into pieces. Bring the peel to the boil in 1 l of water, simmer for approx. 10 mins. Drain the peel, retain the cooking water. Add the stock to the liquid, bring to the boil. Add the chopped asparagus, simmer for approx. 5 mins. Drain the asparagus, retain the cooking water.


Heat the oil in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the retained cooking water a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Mix in the pieces of asparagus, then season.


Plate up the risotto, garnish with the feta, hazelnuts and parsley.

Our recommendations

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 5,500 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

New: Can’t decide? Swipe & Cook
will suggest a recipe at random.