Asparagus Risotto with Gorgonzola

Asparagus Risotto with Gorgonzola
Recently I was the happy recipient of some beautiful bundles of thick and thin asparagus from my friends at Gourmet Trading Company. Elegant asparagus’ peak season is Springtime. If you are in the depths of a really cold winter, maybe this post can lift your spirits? Spring is (almost) around the corner. Gourmet Trading Company imports and distributes top-quality fresh asparagus from the areas where it grows naturally in the Americas. This month asparagus is flourishing on their farms in Peru.

Trim thin stalks of asparagus, cut into 2 inch pieces and steam in salted boiling water until tender. Shock in an ice bath to stop the cooking.

Heat 1/2 c. olive oil in a heavy saucepan. Add a finely chopped onion. Sauté until golden brown.

Add 1 1/2 c. arborio rice and stir until each grain is coated with oil. Add 1/2 c. dry white wine and cook until the wine has evaporated. Add about 5 c. hot chicken stock gradually as absorbed, stirring continuously until the rice is al dente.

Gorgonzola, the Italian blue-veined cheese, buttery, somewhat salty and tangy pairs beautifully with risotto. Add crumbled gorgonzola cheese to the risotto, stir to melt cheese. Add salt (carefully as the cheese adds saltiness) and pepper to taste. Add asparagus. Stir gently to combine.

Finish with freshly grated nutmeg.

Marinated Asparagus Spears

Steamed thick asparagus in a spicy brown sugar balsamic marinade.


  • 1/3 c. brown sugar
  • 1/3 c. balsamic vinegar
  • 1/3 c. low-sodium soy sauce
  • 1/3 c. olive oil
  • plenty of minced garlic
  • red pepper flakes to your liking
Heat all ingredients together over medium-high heat bringing to a boil. Stir to combine and melt the sugar. Let cool then pour over asparagus. Serve at room temperature.
Asparagus Bloody Mary

We were having fun experimenting with all that delicious asparagus. We ran some fresh asparagus through a juicer. Asparagus juice has a very intriguing taste, it reminded me of sunflower seeds. We heard that the amino acids and minerals in asparagus may ease hangovers. So here we made our traditional Bloody Mary topped with asparagus juice. The asparagus juice floats on top the Bloody Mary mix making a pretty festive green and red drink. We salted the rim with a mixture of smoked paprika and celery salt (that rocked!). Cheers, to a mild winter!

25 thoughts on “Asparagus Risotto with Gorgonzola”

  1. Hi Lori,

    Loved the risotto recipe – I adore eating risotto at restaurants but hardly make it at home which is a pity.

    The main problem is that it can take about 30 mins to add spoon after spoon of stock while stirring it until all stock is absorbed. I heard of a chef's trick where you add all stock at once, turn off the heat and then reheat just before serving. Apparently the rice will keep cooking and absorbing the liquid as it cools down. I have not tried this method yet, but I heard is what restaurants do. Have you heard of anything similar? I wonder whether you would lose that creaminess from the starch?

    Luiz @ The London Foodie

  2. Thank you Susan.

    Hi Luiz – I have not heard of that method. I thought it was the friction that makes it creamy. BUT – I've also purchased the boxed pre-made risotto, and you just add the ingredients, cook, stir a couple times and it comes out pretty good. I have to tell you that this recipe is not as tedious as it sounds. You can put the spoon down and prepare the rest of your meal, just go back and stir often. I make it this way all the time and don't feel as though I am tied to the stove. Please let me know if you try it.

  3. I like the final touch for the risotto – the freshly grated nutmeg on top! And the marinade looks SO good. Can't wait to give these a try!

  4. Looking at these beautiful dishes with asparagus definitely makes me think of spring and I feel a little warmer on this cold winter day! I love the addition of Gorgonzola in the risotto, delicious!

  5. Well yes, with air temps at fifteen below 0 degrees – yes, I am in need of some spring. Love both – but having just invested in balsamic – I think that asparagus with balsamic sauce is next on my to-do list! It can be spring in my kitchen for an eve.

  6. Asparagus 3 ways! The nutmeg in the risotto is perfect. Gives a little je ne sais quoi to the dish.

  7. asparagus is such a versatile veggie. I love it in risotto as you made it, and as a stirrer in the drink is just a sensational idea. such great photos.

  8. Love the bloody Mary!
    All this asparagus just makes me feel colder. I wants some instead of the cold weather we have.

  9. Beautiful dish!

    I would have never thought to juice asparagus. I love the Bloody Mary idea. Beautiful photos!

  10. OMG I want to make my own risotto!!! My MIL was asking if I knew how yesterday when she was almost done, got me thinking how I need to learn. Thank you for this post! mmmm (all except for the asparagus pee thing, does everyone get that) hahaha

  11. PS – I am having a local giveaway on my blog and I am not sure how else to tell you that other than by commenting ( I am new to this) It is only relevant to those in the South Bay. Participate if you would like! 🙂

  12. I love Risotto and Asparagus, ah….a marriage made in heaven! Just found your blog from One Perfect Bite, I will be back again and again! – LeslieMichele

  13. It's an Asparagus buffet! I love it! And AMEN for the nutmeg at the end of that risotto…that has my name allll over it!

  14. I love risottos! I always order it in restaurants. It is kind of frustrating since my risotto is never perfect. It is always a disaster.

  15. Fresh nutmeg and gorgonzola with the asparagus risotto–mmm, mmm, mmm

    Really nice photos with this post~like the stirring shot.

    Happy new year!

  16. Coming here and looking at asparagus makes me hopeful that spring is around the corner, but until then I'll have one of those Bloody Marys! Your photos are just beautiful!

  17. Lori Lynn,
    you are absolutely right, it is the constant stirring that accounts for the creaminess of the finished risotto.
    I find it not too hard to make risotto when I am well organized, having the other components of a meal almost ready to go when I start the risotto (one can saute the shallots beforehand, add the rice, stir and then let it sit). It adds a ceremonial touch, meditating while finishing the preparation of a good meal.
    To many more good risotto recipes,

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.