John Myers
Risotto with Green Asparagus and Dried Tomatoes
The perfect risotto with green asparagus and dried tomatoes recipe with a picture and simple step-by-step instructions.
- 200 g Arborio risotto rice
- 1 Shallot, finely diced
- 1 Garlic clove, finely chopped
- 150 ml Dry white wine
- 1 l Vegetable broth
- 300 g Green asparagus
- 50 g Dried tomatoes in oil
- 50 g Parmesan, freshly grated
- Butter
- Black pepper from the mill
- Salt
- Oil
- Cut off the lower third of the green asparagus and then cut the asparagus diagonally into pieces. Place the asparagus heads separately. Cut the dried tomatoes into fine cubes. Let the vegetable stock get hot.
- Heat some oil in a saucepan and fry the shallot and garlic until translucent. Then add the risotto rice and roast for about 2 minutes while stirring. Then deglaze with the white wine and let it boil down almost completely while stirring.
- Now it is essential to always refill with HOT vegetable stock. The broth has to be hot so that the cooking process is not always interrupted. So turn the stove back to medium heat and always add enough stock to just cover the rice. And don’t forget to stir. The rice must never start at the bottom.
- This takes about 18 minutes in total, then the rice should have the right consistency. The grain should be soft on the outside, but still have a slightly firm core and the liquid should be almost completely absorbed by the rice. Then turn off the stove, fold in a pinch of butter and the Parmesan and season with salt and pepper.
- Then put the lid on and let it stand for a few minutes. In the meantime, heat a little butter in a pan and fry the asparagus pieces for about 4 minutes, adding the asparagus heads at the last minute.
- Then add and fold in the fried asparagus and sun-dried tomatoes and serve.
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