Asparagus and water cress risotto

I absolutely love having asparagus during spring and into the summer. Recently I started growing water cress and it’s incredibly simple and nice. It grows like weed in my greenhouse and in the kitchen window sill as well. Highly recommend it!


250 g risotto rice (arborio)

16-20 green asparagus

1/2 onion

2 garlic cloves

600 ml asparagus stock

1 dl white wine, optional

1 tbsp vegan parmesan, grated

1 tsp lemon zest, grated

1 tsp lemon juice

1 tbsp olive oil

3 tbsp vegan butter, block from Naturli

1 dl oat cream, from Oatly

salt and black pepper

good bunch of water cress, you can also use parsley or basil

This recipe is sponsored by Oatly.


Trim and cut off the bottom ends of the asparagus stalks to use for the stock. Slice the middle part as shown on the photo.

That leaves the lovely tips and you set them aside.

Peel and finely chop onion and garlic. Grate the vegan parmesan and lemon zest.

Now make the stock. In 1 litre of water boil what you trimmed of the asparagus, the bottom ends of the stalks and a bit of onion and salt for 30 minutes. Then strain and you’re left with a nice stock. Should be at least 600 ml. If you find it too time consuming or troublesome to make your own stock you can replace it with store-bought vegetable stock. Just make sure it hasn’t got any gluten, sugar or nasties in it.

Put the olive oil in a large skillet along with onion and garlic. Fry on low heat until it’s just about translucent. Then add the rice and asparagus slices. Toss in the skillet for a bit.

If you’re using white wine you pour it in at this stage and boil until hardly any liquid is left.

Pour in 1/3 of the asparagus stock and stir continuously whilst it boils down. As soon as you see the liquid is almost gone add 1/3 of the stock and boil it down. Then the last 1/3 of the stock goes in and at this stage it’s important to check the rice from time to time cause when ready it should neither be too hard nor mushy. This normally takes about 20 minutes, but it differs a bit so the most important part is to be vigilant and stir carefully while you’re making the risotto.

Finally season to taste and add vegan butter, oat cream, lemon juice, lemon zest and the grated parmesan. Blend well, but carefully.

Prepare the asparagus tips by putting them in boiling water for less than a minute, then cool under running water. Fry for a bit in olive oil or vegan butter. It’s not necessary to boil before frying, but makes them better.

Garnish with water cress, slices of vegan parmesan and lemon zest. Arrange the asparagus tips on top.

This is nice as a dinner for two or a starter for six.


This recipe is sponsored by Oatly.

This website and all its content is owned by Sigridur Petursdottir. The recipes on are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on