Asparagus Risotto

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Asparagus Risotto

Asparagus Risotto - Asparagus Risotto

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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
400 grams green Asparagus
salt
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

Preparation steps

1.

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.

2.

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.

3.

Mix asparagus rings, asparagus tips, Parmesan and butter into risotto, season with salt and pepper and serve in bowls.