Risotto with Asparagus and Sage
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- For the risotto
- 500 grams green Asparagus
- 1 shallot
- 250 grams Arborio rice
- 6 Tbsps olive oil
- 200 milliliters dry white wine
- 750 milliliters Chicken broth (or vegetable broth)
- 50 grams freshly grated Parmesan
- 2 Tbsps butter
- freshly ground peppers
- 1 handful fresh Sage (leaves)
- shaved Parmesan
- For the garnish
- Sage flower
Preparation steps
1.
Peel the bottom third of the asparagus and cut the stalks into 2 cm (approximately 1-inch) long pieces. Peel and finely chop the shallot and sauté for 1–2 minutes in 2 tablespoons hot oil in a large saucepan. Add the rice and asparagus and sauté briefly. Deglaze the pan with the white wine. Add hot broth to just cover rice, cook at a low boil until absorbed, and repeat with remaining broth, stirring occasionally, until the rice is al dente and the risotto is creamy, 15–20 minutes.
2.
Stir in the Parmesan and butter. Season with salt and pepper.
3.
Sauté the sage leaves briefly in a pan with the remaining oil.
4.
Serve the risotto in shallow bowls and top with Parmesan. Garnish with the sage leaves and blossoms.
