7,3 / 10
ready in 55 min.
- 400 grams green Asparagus
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 40 grams freshly grated Parmesan
- 2 Tbsps butter
- peppers (from the mill)
How healthy are the main ingredients?Parmesanolive oilsaltshallotgarlic clove
Peel lower third of asparagus, cut off woody ends and blanch asparagus in boiling salted water for 5 minutes. Put aside about 800 ml of asparagus, put asparagus in cold, cut off tops and cut remaining rods in narrow slices.
Peel shallot and garlic, chop finely and cook in oil in a hot pan until translucent. Add rice, sauté briefly and deglaze with white wine. Allow rice to completely absorb and add a ladle of asparagus stock. Allow stock to absorb, stirring continuously, and repeat this process until rice is cooked. Rice should still have an easy bite.
Mix asparagus rings, asparagus tips, Parmesan and butter into risotto, season with salt and pepper and serve in bowls.