Risotto with Green and White Asparagus
Ingredients
- Ingredients
- 1 onion
- 50 grams butter
- 1 bay leaf
- 1 bunch Asparagus
- 1 bunch White pepper
- 200 milliliters dry Sparkling wine
- 750 milliliters Chicken broth
- 300 grams Arborio rice
- 2 Tbsps lemon juice
- 100 grams Parmesan (freshly grated)
- salt
- freshly ground peppers
Preparation steps
Heat 30 grams (approximately 2 tablespoons) butter in a saucepan. Peel the onion, chop finely, add to the pan and saute until tranlucent. Add the rice and stir to coat. Add 125 ml (approximately 1/2 cup) champagne and cook until absorbed. Add just enough broth to cover the rice and simmer, stirring occasionally until absorbed. Add the bay leaf and more broth and cook, stirring until the broth has been absorbed. Continue adding broth and cooking until the risotto is creamy but the rice still has a bite, about 15-20 minutes.
Peel the lower third of the asparagus and cut the remainder into small pieces. Peel the white asparagus completely and cut into small pieces. Heat the remaining butter in a skillet, add the green and white asparagus and saute briefly. Deglaze with white wine, cover and simmer until al dente, 6-8 minutes. Stir half of the Parmesan into the rice along with the asparagus. Season with salt and pepper and lemon juice and serve immediately garnished with the remaining Parmesan.
