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Green asparagus is a great vegetable to make a risotto. This simple recipe is finished with white wine and cream. Carefully prepared and seasoned precisely this dish is a real spring-summer hit.
- 750 g asparagus green
- A bunch of spring onions or two onions
- 300 g risotto rice
- 500 ml water or asparagus soup
- 100 ml white wine
- 100 ml cream
- a pinch of salt and pepper
- 50 g parmesan cheese, grated
Risotto preparation steps
Break off the woody ends of the green asparagus. Cut the asparagus into unlignified part of the five-centimeter-long pieces and boil in slightly salted water. Even before the asparagus is completely cooked, drain the water and collect in a pot.
Cut the onions into fine pieces and fry in a mixture of oil and butter. When the onions are translucent, the risotto rice and mix well with the onions and the fat. Give gradually 500 milliliters of water to the rice. Cook the risotto with the lid closed for 20 to 30 minutes.
Give towards the end of cooking white wine and cream to the risotto. Wiggle the asparagus in a pan with oil and butter until it is cooked and then give the asparagus to the risotto. Taste with salt and pepper.
Spread the food onto four plates. Grate fresh Parmesan cheese and sprinkle it over the risotto.
This recipe serves 4 persons. Cooking time: 45 minutes.
Course: Main course. Cuisine: Italian.