John Myers
Asparagus Risotto with Pumpkin Seed Bite
The perfect asparagus risotto with pumpkin seed bite recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 0,5 tsp Sugar
- Salt and pepper
- 1 Fresh shallot
- 1 Clove of garlic
- 2 Rods Celery
- 150 g Risotto rice
- 200 ml Prosecco sparkling wine
- 40 g Mountain cheese
- 1 tbsp Butter
- 25 g Pumpkin seeds
- 1 tbsp Rapeseed oil.
- Wash and peel the asparagus and cut off the woody ends. Cover the asparagus spears, asparagus ends and peels in a saucepan with water, simmer with sugar and a little salt for about 10 minutes. Pour the asparagus through a sieve, catch the asparagus stock and set aside
- Peel shallot and garlic and cut into large cubes. Clean, wash and slice celery. Heat oil in a saucepan. Sauté shallots and garlic in it until translucent. Briefly sauté celeriac. Add rice and continue toasting for 1-2 minutes, stirring, until the rice grains are translucent.
- Pour in sparkling wine and let it evaporate for a few seconds while stirring. Pour in the hot asparagus stock until the rice is covered, stirring occasionally. As soon as the rice has soaked up the stock, pour in the hot stock again and again. Let the rice simmer uncovered over a low heat for about 20-25 minutes, stirring again and again so that nothing sets.
- Cut the asparagus stalks into pieces and fold them under the risotto. Finely grate the mountain cheese. Put the butter and half of the cheese under the finished risotto. Season with salt and pepper. Arrange the asparagus risotto on plates. Serve sprinkled with the rest of the mountain cheese and pumpkin seeds
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