Risotto is so versatile and you can make so many different variations. The world is your oyster. I had some leftover asparagus and I kept the water they had cooked in to use as a broth. You don’t need many ingredients to make a delightful meal which is great. I will show you other great risotto recipes and other recipes you can use your leftovers for or with few ingredients in the future.

Serves 2


200 ml rice (100 ml per person)

1-1 1/2 l broth (I used my cooking water for the asparagus and added half a broth cube)

1 shallot

10 asparagus

A handful shredded Parmesan cheese

Olive oil

How to:

Add  olive oil to a wide and shallow saucepan and add chopped shallot.


Add the rice and stir for 1 minute.


Add broth, little by little. We want the rice to be slightly covered and we add more broth when we see that the broth we previously added has soaked into the rice. Repeat until rice is cooked.

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Towards the end, add the parmesan cheese and the chopped asparagus.

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Serve and enjoy!