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Pistachio asparagus risotto served on a decorated plate.

Pistachio asparagus risotto

Classic Italian asparagus risotto with toasted salted pistachios for a fine flavour and a delightful main course.

Course Main Course
Cuisine Italian
Keyword asparagus, pistachios, risotto
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 people
Calories 551 kcal
Author Eva | Electric Blue Food


  • 350 g asparagus fresh stalks, green
  • 350 g risotto rice
  • 150 ml white wine dry
  • 1 shallot
  • 1 vegetable stock cube
  • 80 ml cream 15% fat
  • 50 g pistachios toasted, salted, shelled
  • 2 tbsp olive oil
  • 1 tsp salt
  • 50 g parmesan grated


  1. Set 1,5 liter of water on medium-high heat and bring to boil. Add 1 tsp salt and the asparagus stalks. Cook until tender - 8-10 minutes. Remove cooked asparagus from the water and let cool. Dissolve a stock cube in the asparagus cooking water. Keep the asparagus broth on the stove on low heat.

  2. Finely mince the shallot. Warm the olive oil in a heavy-duty pot and add the shallot. Sauté on medium heat 4-5 minutes. Add the rice and toast on medium heat until translucent, 3 minutes. Set the heat to high and pour in the white wine. Stir to distribute until the wine evaporates.

  3. Lower the heat to medium and add enough stock to cover the rice. Simmer 5-6 minutes, stirring occasionally. When absorbed, add a couple ladlefuls stock, again enough to cover the rice and let simmer until absorbed. Keep adding the stock in batches until the rice is cooked through.

  4. In the meantime, chop the asparagus into half-centimetre slices. Separate the asparagus heads together with 1/3 of the rest of the chopped stalks. Combine the remaining 2/3 of the chopped asparagus with the cream and shelled pistachios and blend.

  5. After the last addition of stock has been absorbed and the rice is cooked through, remove the pan from the heat. Stir in the asparagus purée and the grated parmesan. Lastly, add the chopped asparagus and heads you had set aside. Serve immediately and top with extra grated parmesan and some crushed pistachios for decoration.

Recipe Notes

  • Depending on the type of rice used, you may not need to add all of the stock in the end.
  • The nutrition information provided is just an estimate based on a suggested serving size.
Nutrition Facts
Pistachio asparagus risotto
Amount Per Serving
Calories 551 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 9mg3%
Sodium 957mg42%
Potassium 431mg12%
Carbohydrates 79g26%
Fiber 6g25%
Sugar 4g4%
Protein 15g30%
Vitamin A 811IU16%
Vitamin C 6mg7%
Calcium 191mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.