in Italy

Asparagus risotto

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Ingredients for 4 servings:

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 onion(s)
  • 400 g asparagus tips or green asparagus
  • 350 g rice, Arborio (fine risotto rice)
  • 1 jar white wine
  • 1 liter of broth
  • 4 tbsp Parmesan, grated
  • 2 tbsp cream
  • Salt and pepper, to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Asparagus risotto

Sauté the chopped onions in oil and butter. Add the asparagus tips and sauté, stirring occasionally. Sprinkle in the rice and sauté for a few minutes, stirring occasionally. Deglaze with wine and let it evaporate. Add a little stock and cook the rice until al dente. Season with salt and pepper. Then stir in the cream to stop the cooking process. Stir in about half of the Parmesan cheese. Sprinkle the remaining Parmesan cheese on top before serving.

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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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