Asparagus and Taleggio Risotto

I’ve been using the website Fromages.com for as long as I can remember. Years ago, it was the only source for my stinky cheese fetish, like
Époisses and Reblochon. They’re very particular with selling cheeses; only those in “season” are available for purchase.

I only recently discovered recipes on the website, and this one popped out at me, even though the cheese used isn’t French! It’s Taleggio, probably my favorite Italian cheese – probably because it’s somewhat stinky!

The recipe is a delicious risotto with springtime asparagus and a wonderful cheese. What’s not to love?!

Plus, I added some lamb chops for extra springiness!

One really doesn’t need a recipe for this risotto, especially when your familiar with risotto.

Asparagus and Taleggio Risotto
Completely dapted from Fromages.com

10 spears of fresh asparagus
2 tablespoons good garlic-infused olive oil
7 ounces grams arborio rice
3 1/2 ounces taleggio
6-7 ounces white wine
27 ounces vegetable stock
1 tablespoon lemon juice
Olive oil
Salt and pepper

Cut the end of the asparagus and peel the lower part. Steam them for 8 minutes and keep them in iced water until ready to use.

In a deep pan or pot, heat 2 tablespoons of olive oil and add the rice and cook for 2 minutes. Add the white wine to deglaze and stir.

Add half the stock, a pinch of black pepper and the lemon juice, and
let it cook on low heat, stirring frequently.

Add the remaining stock a ladle at a time once the stock is absorbed. the cooking part will last around 20 minutes.

When the rice is cooked and tender add the chopped asparagus and cubed taleggio.

Stir well to incorporate the melted cheese.

Taste and add more salt and pepper if needed. Taleggio is quite salty so definitely taste first.

Serve immediately.

By Published On: May 5th, 202252 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

52 Comments

  1. Travel Gourmet May 5, 2022 at 6:09 AM - Reply

    Wonderful. Two of my favourite ingredients and gorgeous in a risotto.

    • Chef Mimi May 6, 2022 at 7:21 AM - Reply

      Oh, I agree!

  2. Gerlinde de Broekert May 5, 2022 at 7:05 AM - Reply

    My husband loves risotto, I love the cheese and asparagus. A great looking dish.

    • Chef Mimi May 8, 2022 at 10:17 AM - Reply

      Ha! You’ll have to deconstruct this dish so that both of you are happy!

  3. BERNADETTE May 5, 2022 at 7:53 AM - Reply

    A company worthy springtime dinner. Thanks for the share.

    • Ben | Havocinthekitchen May 5, 2022 at 8:32 PM - Reply

      Interestingly, I don’t think I’ve ever had Taleggio although I love smelly kind of cheese. The risotto looks perfectly creamy and rich and so flavourful!

      • Chef Mimi May 8, 2022 at 10:13 AM

        Thanks, Ben. I hope you can find some.

    • Chef Mimi May 8, 2022 at 10:15 AM - Reply

      Thank you Bernadette!

  4. Dorothy's New Vintage Kitchen May 5, 2022 at 8:14 AM - Reply

    A perfect seasonal dish!

    • Chef Mimi May 6, 2022 at 7:21 AM - Reply

      It was so good. I wish Taleggio was easier to find.

  5. Jovina Coughlin May 5, 2022 at 8:26 AM - Reply

    Delicious looking risotto

    • Chef Mimi May 6, 2022 at 7:22 AM - Reply

      Thank you Jovina!

  6. Angela May 5, 2022 at 9:28 AM - Reply

    Beautiful dish!

    • Chef Mimi May 8, 2022 at 10:14 AM - Reply

      Thank you!

  7. franflint61 May 5, 2022 at 10:27 AM - Reply

    There is actually a cheese shop in Adelaide called “Stinky Cheese”! I’ll have to check out that Tallegio cheese next time I’m there. Adding the lamb chops looks like a good idea, otherwise risotto can be a bit bland if there’s not a feature ingredient.

    • Chef Mimi May 6, 2022 at 7:22 AM - Reply

      Oh that’s funny! Great name!

  8. Raymund May 5, 2022 at 4:25 PM - Reply

    Those lamb chops completed this amazing dish! Wont go wrong with a good ristotto like that

    • Ben | Havocinthekitchen May 5, 2022 at 8:32 PM - Reply

      Interestingly, I don’t think I’ve ever had Taleggio although I love smelly kind of cheese. The risotto looks perfectly creamy and rich and so flavourful!

      • Chef Mimi May 6, 2022 at 7:23 AM

        You must grab some sometime. It’s really good!

    • Chef Mimi May 8, 2022 at 10:14 AM - Reply

      Thank you Raymond! It was just an excuse to make lamb!!!

  9. sherry May 5, 2022 at 11:53 PM - Reply

    yum i love risotto!

    • Chef Mimi May 6, 2022 at 7:24 AM - Reply

      Thanks, Sherry!

  10. Frank Fariello May 6, 2022 at 8:55 AM - Reply

    Looks fabulous! Taleggio is such a versatile cheese, and one of my all time favorites for enriching risotto. (n fact, you may not remember but I recommended it in my post on risotto agli asparagi. Great minds and all that..

    • Chef Mimi May 8, 2022 at 10:12 AM - Reply

      Oh, it’s so good. It’s hard for me to stop nibbling it so I have enough for the risotto!

  11. Healthy World Cuisine May 6, 2022 at 6:00 PM - Reply

    There is something so therapeutic about making risotto. Yours looks extra delicious especially with those lamb lollies.

    • Chef Mimi May 8, 2022 at 10:12 AM - Reply

      I love making risotto as well. I’ve taught kids to make it. I don’t know why some people are unsure about it…

  12. terrie gura May 7, 2022 at 9:01 AM - Reply

    This looks great, and I love the boldness of flavor all the way around. All it needs is a glass of wine to cleanse the palate for the next bite.

    • Chef Mimi May 8, 2022 at 10:11 AM - Reply

      Thank you so much!

  13. David May 8, 2022 at 8:17 PM - Reply

    I know I’m going to love this! We have a favorite restaurant in Florence (Italy, not Arizona) that makes little pasta purses filled with pear and Taleggio cheese, and they are served in asparagus cream sauce. This isn’t too far off, so I know it will be fabulous.

    • Chef Mimi May 9, 2022 at 3:28 AM - Reply

      Oh, amazing. Well it’s a fabulous combo!

  14. neil@neilshealthymeals.com May 9, 2022 at 8:44 AM - Reply

    I love making risotto. I must admit I’m a bit boring when it comes to adding cheese and always just use the same one. I must try Taleggio!

    • Chef Mimi May 9, 2022 at 2:32 PM - Reply

      Well there are no rules, are there?! I just have this disease of playing with ingredients!

  15. Elena Bourke May 9, 2022 at 11:52 AM - Reply

    Mimi, This sounds great. Love risotto cooked with wine. Very comforting. Made the Cobb Salad with Brown Derby dressing for friends last week. Now our new summer meal favorite. :)

    • Chef Mimi May 9, 2022 at 2:33 PM - Reply

      Oh good! I love Cobb salads, although I do prefer feta over a blue…

  16. Debra May 9, 2022 at 10:05 PM - Reply

    I love risotto! I don’t think I’ve ever had Tallegio, but now I must! Even your photos are tasty! :-)

    • Chef Mimi May 10, 2022 at 6:45 AM - Reply

      You really must! You mostly hear about Italian Parmesan, but Taleggio is an Italian standout!

  17. Tandy | Lavender and Lime May 10, 2022 at 1:13 AM - Reply

    Taleggio is also my favourite Italian cheese. It will be the first thing I buy next year when we go grocery shopping :)

    • Chef Mimi May 10, 2022 at 6:46 AM - Reply

      Parmesan certainly deserves its place as the number one well known and ubiquitously used cheese, but Taleggio is the best Italian cheese in my book!

  18. StefanGourmet May 10, 2022 at 1:52 AM - Reply

    Taleggio is great in risotto.

    • Chef Mimi May 10, 2022 at 6:47 AM - Reply

      And I have to have enough to nibble on, and still have some left for the risotto!!!

  19. thatskinnychickcanbake May 10, 2022 at 2:04 PM - Reply

    What a fabulous spring risotto!!! Plus, serving over sliced tomatoes makes a magazine-worthy presentation!!!

    • Chef Mimi May 10, 2022 at 7:10 PM - Reply

      Thanks so much!!!

  20. Valentina May 10, 2022 at 5:28 PM - Reply

    I’m always up for making risotto. I love the process, and this one look amazing. I also just looked on Fromages.com and now I will obsessed. ;-) ~Valentina

    • Chef Mimi May 10, 2022 at 7:11 PM - Reply

      It’s the only place where I can get all of the French cheeses I need, as long as they’re in season. IGourmet.com is also good, but not as good…

  21. Ron May 11, 2022 at 2:15 AM - Reply

    Hi Mimi,
    First off, as I’ve disconnected from the blogosphere for some time, I was delighted to see your new website look. Secondly, great recipe! We love springtime asparagus risotto, but I’ve never tried taleggio in it. Sounds fantastic. Luckily taleggio is easy to come by in our part of the world.

    • Chef Mimi May 11, 2022 at 7:44 AM - Reply

      Thank you Ron! I appreciate that. And I’m so glad you can get your hands on Taleggio. It’s such a good cheese!

  22. Thao @ In Good Flavor May 11, 2022 at 7:41 PM - Reply

    I have never had Taleggio but would love to try it! The risotto looks so creamy!

    • Chef Mimi May 12, 2022 at 6:53 AM - Reply

      I hope you can find some! It’s soft and somewhat stinky!

  23. Linger, Kristy Murray May 13, 2022 at 10:14 AM - Reply

    Absolutely … what is not to love about this recipe. Cheesy risotto and asparagus! And now you have me craving this dish. A must-make recipe in my book! Thanks for sharing.

    • Chef Mimi May 14, 2022 at 6:47 AM - Reply

      It’s just a great excuse to buy some taleggio!

  24. David @ Spiced May 16, 2022 at 7:45 AM - Reply

    Oh I absolutely love Taleggio! We often get it and just spread it on a good chewy chunk of Italian bread…but using it in risotto sounds amazing! I absolutely need to try this…like tonight. :-)

    • Chef Mimi May 17, 2022 at 5:37 PM - Reply

      Oh, I completely get that – it’s just so good to eat as is!

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