Tis’ The Season to Eat Asparagus (and pair it with some weird and wonderful flavours)!

I must admit, I haven’t exactly been ‘on-it’ with my blogging recently, and anyone else that has a busy work and social life will understand that sometimes when you do get a rare moment to be by yourself the only thing you want to do is pour a large glass of wine and vegetate in front of the TV (whilst also trying to reach the next level of Soda Crush!)!

So, while I was driving home today I was daydreaming about my evening schedule; firstly, what needed using up in the fridge for dinner, and secondly, whether I would fit in a second blog post of the week (which is probably a new record for the recent me!). I have to say, as I was hungry, the dinner voice took over and my key use-up ingredient of the day was a bag of ‘Wonky Veg’ asparagus that needed making delicious. I then remembered that I had made this risotto recipe last year and it was awesome, better still, I hadn’t even blogged it yet so I actually killed two birds with one stone! – Winner!!!

The key ingredients in this dish may sound pretty random, and let’s be honest, they totally are; but sometimes random really does work!! If you ever have food that needs using up in our fridge, don’t waste it, just be a little adventurous, and you will find that most of the time you can actually discover something wonderful!!….


Asparagus, Beetroot & Blue Cheese Risotto

Serves 2

  • 12 Asparagus stems – steamed for 2-3 minutes until aldante
  • 1 leek – finely sliced
  • 1 medium white onion – finely chopped
  • 1 clove garlic – peeled and finely chopped
  • 1 tbsp rapeseed oil
  • 150 arborio rice
  • 2 tbsp white wine vinegar
  • 2 tbsp beetroot juice – or blended beetroot
  • 1 pint vegetable stock
  • 1 handful peas
  • 1 twist salt and pepper
  • 1 tbsp really ripe gorgonzola

Heat your rapeseed oil in a large saucepan and gently fry the onion until soft

Add the leek and the garlic and cook off for a couple more minutes before adding the rice.

Give the rice a good stir so that it is well coated and add the white wine vinegar and beetroot juice. – Stir until the liquid has absorbed and then add a ladle of the stock.

Again, stir until the stock has been absorbed by the mixture and then add your next ladle – repeat this process until your rice is almost cooked with a slight aldante edge. Add the peas and the asparagus and one last splash of stock and cook for 2-3 minutes.

Turn off the heat and stir in the blue cheese.

Season to taste, plate up and enjoy!


Nutritional Info:

  • Calories – 446
  • Fat – 11g
  • Carbs – 73g
  • Sugars – 8g
  • Protein – 11g


  1. Rhonda Matzke said on May 18, 2017 Reply

    Looks great, I will try it. Thanks for sharing.

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      homemadewithmess said on May 18, 2017 Reply

      Thanks Rhonda, let me know how you get on!

  2. Kristin Peturson-Laprise said on May 18, 2017 Reply

    Thanks for sharing! Local asparagus season has just started, so this is on my “to make” list. I love your encouragement to use what’s in the fridge – remembering to reduce food waste is good advice.
    And as a fellow blogger who has aspirations to write more but also live well, I hear your lament about not getting to posts. Hang in there! We just have to keep at it 🙂

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      homemadewithmess said on May 22, 2017 Reply

      Thank you – It’s good to know I’m not alone! – Enjoy all your yummy local asparagus!!

  3. Bespoke Traveler said on May 22, 2017 Reply

    Adventure is the key to cooking. I have noticed that asparagus goes really well in risottos, the two seem meant for each other. Looking forward to adding beetroot and blue cheese as you suggested to my next risotto.

  4. Lisa said on June 2, 2017 Reply


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