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Asparagus and Sage Risotto

Asparagus and Sage Risotto

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The perfect spring risotto that combines the flavors of asparagus and sage. Super creamy, even though it is gluten and dairy free. Easy step-by-step recipe. Perfect if you never made risotto.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people


  • 1 large yellow onion
  • 400 g risotto rice 100 g per person
  • 800 ml vegetable broth* or chicken broth if not vegan
  • 200 ml white wine**
  • 500 g green asparagus
  • 2 large sage leaves
  • olive oil
  • salt, pepper
  • 1 knob of margarine vegan butter


  • Start by heating your broth. At the same time, heat water for the asparagus.
  • Wash the asparagus. Peel the stems if necessary.
  • Cook the asparagus in boiling water for about 15 minutes.
  • Meanwhile, cut the onion into very small dices.
  • Cover the bottom of a pan or casserole dish with olive oil and heat it. When the oil simmers, fry the onion over medium heat until translucent.
  • Add the risotto rice and brown it in the oil for a few minutes.
  • A a first ladle of broth. Add the sage leaves and salt.
  • Alternate between the broth and the white wine, one ladle at a time and stir very regularly. Add water at the end if you did not have enough broth.
  • Don’t forget to drain the asparagus when cooked.
  • When the risotto is almost done (after 17-20 minutes), heat another pan with olive oil. Brown the asparagus for 2 minutes on each side. Serve them with the risotto. Enjoy!
  • Stop cooking after about twenty minutes if you like your risotto "al dente". Cook a little longer if you want it to be softer. Adjust the seasoning with salt and pepper. At the very end, add a knob of margarine.


*Use homemade broth (fresh or thawed), a jar of commercial broth or dissolve a cube of broth in water.
**I usually buy small bottles of 200ml of vine for cooking.
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