Creamy Green Vegetable Risotto
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ¾ cups Risotto
- 2 cloves garlic cloves
- 4 Tbsps olive oil
- 4 cups vegetable stock
- 28 ozs green Asparagus
- ⅔ cup freshly grated Parmesan
- 2 Tbsps butter
- salt
- freshly ground Black pepper
- Dill
- shaved Parmesan (to garnish)
Preparation
Kitchen utensils
1 große Bowl, 1 Tablespoon, 1 Measuring cups, 1 Hand mixer mit Knethaken, 1 Teaspoon, 1 Rolling pin, 1 Mortar, 1 Parchment paper, 1 Baking sheet, 1 Small bowl, 1 Large knife, 1 Cutting board, 1 Fine-mesh sieve
Preparation steps
1.
Wash the rice in a sieve under running water and drain well.
2.
Wash the asparagus, peel the lower third of each spear, cut off the ends and cut the spears into small pieces.
3.
Heat 3 tbsp oil in a frying pan, press the garlic into the pan and sweat briefly. Add the asparagus, sweat briefly and set aside.
4.
Heat 1 tbsp oil, add the rice and sweat until translucent. Add a ladleful of stock, stir until absorbed, then add more stock. Continue in this way, adding more stock when the last addition has been absorbed and stirring occasionally for about 20 minutes, by which time the rice should be cooked al dente. Add the asparagus and garlic to the risotto after 10 minutes. Finally stir in the butter (in small flakes) and the grated Parmesan. Season to taste with salt and pepper and serve garnished with dill and Parmesan shavings.
