Risotto with green asparagus and turnip greens


1 onion
300 g risotto rice
3 bunches turnip greens
100 g green asparagus tips
2 vegetable stock cubes
1 glass of white wine (to taste)
50 g grated parmesan cheese
Olive oil
Salt and pepper

With risotto, you can experiment with a variety of vegetables. Here is a fine variation with green asparagus and turnip greens.


  • 1
    Bring a litre of water to the boil and dissolve the vegetable stock cubes in this.
  • 2
    Wash the turnip greens and remove the roots. Cut the larger leaves into smaller pieces if necessary. Cut the asparagus into 3 cm pieces. Finely dice the onion.
  • 3
    Sauté the onion in 2 tbsp. of olive oil for approx. 5 minutes. Stir in the rice and sauté slightly.
  • 4
    Add the wine and stir until it has been absorbed by the rice. Then do the same with the stock, slowly adding one spoonful after another while stirring continuously.
  • 5
    Add the asparagus after 10 minutes. These will cook along with the rice. Continue to stir until the rice is ready (when it’s a bit sticky but still firm). This will take approx. 20-25 minutes.
  • 6
    Add the parmesan cheese at the end and season with salt and pepper. Stir the turnip greens into the risotto.
  • 7
    TIP: This is a lovely vegetarian dish, but for a little extra bite you can add some fried prosciutto. Or an even larger helping of vegetables by adding green peas!
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