White Wine Risotto with Asparagus, Mascarpone and Parmesan

Create this gourmand risotto using a white wine reduction, parmesan and mascarpone for a memorable dish.
  • 0:40 TIME
  • 10 Portions


500g Arborio rice 

50g shallots

2 garlic cloves  

40g butter 

1.5L water 

40ml CHEF® Vegetable Liquid Concentrate

40g CHEF® White Wine Reduction paste

250g green asparagus, chopped

100g parmesan cheese 

100g mascarpone  


100g pickled onions 

30ml parsley oil 

20g chives, finely cut


Prep time:20 minutes. Cooking time:20 minutes.

  1. Sauté the shallots and garlic in the butter until they are clear in colour.
  2. Bring the water to boil, with the CHEF White Wine Paste and CHEF Vegetable Liquid Concentrate. 
  3. Add the liquid a little at a time, and then cook the risotto slowly until the liquid is absorbed.
  4. Cut and blanch the asparagus al dente and add into the risotto. Keep some aside to garnish.
  5. Next, add the Parmesan and mascarpone.
  6. To finish the risotto, adjust the texture with more water and season with CHEF Vegetable Liquid Concentrate and CHEF White Wine Paste, if needed.
  7. Plate the risotto and garnish with the remaining asparagus, pickled onions, parsley oil and finely cut chives.


Risotto can also be with seafood and mushrooms.