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Asparagus risotto

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Ingredients for 6 servings:

  • 600 g rice for risotto (e.g. Arborio)
  • 1 ½ kg asparagus, white, peeled
  • 150 g butter
  • 100 g Parmesan, grated
  • 2 liters of water
  • Salt

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Risotto with white asparagus

Trim all of the asparagus tips, about 5 cm long. Cook in salted water with about 500 g of asparagus until soft. Set the asparagus tips aside. Reserve the asparagus stock. Cut the remaining raw asparagus into small slices. Sauté the rice in butter in a large pan or casserole dish and add the asparagus slices. Gradually add the asparagus stock, stirring constantly. After about 30 minutes, carefully fold in the asparagus tips and the finely chopped, cooked asparagus pieces. Add the butter. The mixture should be creamy. Sprinkle the risotto with Parmesan cheese and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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