John Myers
Risotto with Green Asparagus No. 2
The perfect risotto with green asparagus no. 2 recipe with a picture and simple step-by-step instructions.
- 250 g Asparagus green
- 250 g Water
- Salt + sugar
- 1 Cup La Oriseria risotto rice
- 1 Pc. Butter
- 1 Pc. Chopped onion
- 100 ml Chardonnay
- 1 pinch Bio lemon zest
- 0,5 Pc. Lemon juice
- 70 g Freshly grated Parmesan
Asparagus:
- Peel the bottom 1/3, cut off about 5 cm. I sorted out the tips because they don’t take that long. Now blanch the asparagus in water with salt and sugar, possibly also 1 piece of butter. Only add the tips after 4 minutes. Take out with the slotted spoon, quench. Continue heating the broth.
- Asparagus tips can now be put aside again for decoration.
- Fry the onion until translucent, add the rice and stir until it shines. Deglaze with Chardonnay (Riesing is also possible). Add lemon juice + zest, season. Pour the ladles full with the broth and let them soak in.
- Pour in the stock again, etc. Mix in the Parmesan at the end.
- serve!
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