Asparagus Risotto recipe | Eat Smarter USA
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Asparagus RisottoAverage rating by users: 31510

Asparagus Risotto

Asparagus Risotto
15 min.
Preparation
40 min.
Ready in
easy
Difficulty
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Ingredients

for 1
500 grams green Asparagus
1 Shallot
2 tablespoons Olive oil
350 grams Arborio rice
200 milliliters dry White wine
1 liter Chicken broth (or vegetable broth)
100 grams freshly grated Parmesan
2 tablespoons Butter
1 splash Lemon juice
Salt
freshly ground Pepper
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Preparation steps

1

Peel the bottom third of the asparagus, trim the ends, and cut into into 3-4 cm (approximately 1½ inch) long pieces. Peel the shallot and finely chop.

Heat olive oil in a pan and fry the shallot in it for 1-2 minutes. Add the arborio rice and the asparagus pieces (without spikes), and saute briefly. Pour the white wine and the poultry broth such that it covers the rice. Gradually pour the broth after 15-20 minutes, with stirring, until the rice is cooked with a light bite and the risotto is creamy. Add the asparagus tips after about 10 minutes.

2

Stir half of the Parmesan, the lemon juice and the butter into the risotto, and season with salt and pepper.

3

Transfer the risotto to plates and serve sprinkled with the remaining Parmesan cheese.