Asparagus Risotto with Crunchy Granola

To all the risotto lovers out there, this recipe is made especially for you. Asparagus, crunchy granola and mint leaves… It’s got everything for a meal packed with flavor!


  • 1 asparagus bunch
  • 4 cups vegetable broth
  • 1/4 cup butter
  • 1/3 cup shallots
  • 2 cloves garlic
  • 1 1/2 cups Arborio rice
  • 1/2 tbsp. white wine
  • 1/4 cup mint leaves
  • 1/4 cup basil leaves
  • 3/4 cup parmesan cheese
  • 1/2 cup Nutbrown Nature


  1. Peel the asparagus and cut it into thirds. Blanch them in a pot of water for about 3 minutes and set aside.
  2. Keep 1/4 of the cooking water.
  3. Place half the asparagus in a blender with 1 clove of garlic, half the mint and basil leaves and the cooking water.
  4. Blend until creamy and set aside. In a saucepan, melt the butter over medium heat, add the shallots and 1 clove of garlic, and cook for 1 minute.
  5. Add rice, cook for about 2 minutes and deglaze with white wine until reduced.
  6. Add the broth 3/4 cup at a time, stirring often (about 20 min).
  7. Rice should be al dente and creamy.
  8. Add the asparagus purée and stir over very low heat for 1 min.
  9. Remove from the heat and add the cheese, remaining asparagus pieces and a few mint and basil leaves.
  10. Garnish with parmesan shavings and Nutbrown Nature.
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