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Curtis Stone's Asparagus and spinach risotto

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This creamy Asparagus and spinach risotto is the ultimate comfort meal. Loaded with greens, this dish is an easy winner.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes
Curtis Stone's Asparagus and spinach risotto


  • 1 tbs olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups (400g) Coles Italian Arborio Rice
  • 3 Massel 7’s Stock Cubes Chicken Style, dissolved in 8 cups (2L) hot water
  • 2 bunches asparagus, woody ends trimmed, stalks cut into 3cm pieces
  • 60g Coles Australian Baby Spinach, coarsely chopped
  • 60g Coles Unsalted Butter
  • ½ cup (40g) Coles Shredded Parmesan, divided

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large deep non-stick frying pan over medium-high heat. Add oil, onion and garlic and cook, stirring occasionally, for 3 mins or until tender. Add rice and cook, stirring occasionally, for 2 mins or until rice is lightly toasted.
  2. Step 2

    Add ¾ cup (185ml) hot stock and cook, stirring constantly, until absorbed. Continue adding hot stock, ¾ cup (185ml) at a time, stirring until each addition is almost completely absorbed before adding more, for 25 mins or until rice is al dente (the centre of each grain of rice should be slightly firm). Add the asparagus with the last addition of stock so it cooks to tender-crisp. Add spinach at the end of cooking and stir through to wilt.
  3. Step 3

    Remove from heat. Stir in butter, then fold in ⅓ cup (25g) of the parmesan. Season with salt and pepper and serve with remaining parmesan.