Spirulina & Asparagus Green Risotto

Hello everyone!

Many people recently asked me for recipes that incorporate spirulina. This micro-algae with an intense green colour is a true nutritional miracle. Low in calories, it can contain up to 70% protein. It is also a source of carotenoids, in particular beta-carotene. Spirulina is also an excellent source of iron. Unfortunately, its particular flavor makes it difficult to eat for a large number of people.

As it is St. Patrick’s Day today, I thought it was the perfect opportunity to create a green, dish coloured wirh a powder mix that I bought recently, containing chlorella, pirulina, barley and wheat grass powder.

Chlorella is a fresh water micro-algae appreciated for its nutrients richness, in particular its high chlorophyll and fiber content, which confers chlorella digestive, detoxifying and balancing properties.

Barley grass is also a nutrient mine: it contains potassium, calcium, magnesium, iron, copper, phosphorus, manganese, zinc, beta-carotene, vitamins B1, B2, B6, and C as well as folic acid And pantothenic.

As I did not want to spend too much time cooking, I thought a risotto would be perfect for this culinary test, especially since I had in the refrigerator a bunch of green asparagus of which I did not know what to do. Asparagus are particularly rich in flavonoids and phenolic acids. These compounds are renown for their antioxidant properties, ie they would reduce the damage caused by free radicals, which are very reactive molecules that would be involved in the occurrence of cardiovascular diseases, certain cancers and other diseases related to the aging.


Serves 2

  • 200 gr carnaroli rice
  • 750 ml water
  • 500 gr green asparagus
  • 1 onion
  • 1 clove garlic
  • 1 cs vegetable oil
  • 2 cs olive oil
  • 2 cc powder of spirulina / chlorella
  • 1.5 cc salt


  1. Rinse rice thoroughly with clear water.
  2. Cut the hard base of asparagus. Rinse and cook hem in boiling water. Drain and keep the cooking water.
  3. Finely chop the onion and garlic.
  4. In a saucepan, cook garlic, onion and rice over medium-high heat in vegetable oil until the onion becomes translucent.
  5. Add spirulina / chlorella powder, salt and gradually the asparagus cooking water, at the rate of one ladle at a time, stirring constantly. Rice cooking should last 18 minutes in total.
  6. Once the rice is cooked, add the asparagus previously chopped into small sections. Remember to keep some tips for decoration.
  7. Serve, drizzle some olive oil and enjoy.

Happy St-Patrick !


3 Comments Add yours

  1. blofmitt says:

    It’s asparagus season here in Michigan so I’m always looking for new recipes to use my favorite veggie in.

    Liked by 1 person

    1. Eleonora says:

      Hope you will like this one darling! I would love to hear your feedback. Wishing you an amazing start of the week 🙂


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