John Myers
Asparagus Risotto with Strawberries …
The perfect asparagus risotto with strawberries … recipe with a picture and simple step-by-step instructions.
- 2 Poles Asparagus green fresh
- Some onion
- 1 teaspoon Butter
- 85 g Risotto rice
- 50 Milliliters White wine dry
- 250 Milliliters Vegetable broth
- 1 branch Fresh thyme
- 1 teaspoon Butter
- 10 g Grated Parmesan
- 2 Big fresh strawberries
- White pepper
- Salt
- 1 Fresh strawberry
- Fresh basil
- Wash the asparagus, cut off the end, peel the lower third. Cut off the asparagus tips and set aside. Cut the rest into pieces approx. 1 cm long. Peel onion and chop finely.
- Melt the butter in a saucepan. Steam the onion in it until translucent. Add the asparagus and sauté briefly. Stir in rice and let it turn to glass. Deglaze with white wine and allow to evaporate completely over low heat. Gradually pour in the vegetable stock and cook on a low flame for about 20 minutes. Stir again and again.
- Wash the thyme, shake dry and pluck the leaves off. Wash, clean and chop the strawberries. Mix the butter, thyme and Parmesan into the rice. Season with pepper. Carefully fold in the strawberries.
- Cook the asparagus tips in boiling salted water for five minutes until al dente. Remove and drain. Wash the strawberry. Wash the basil and shake dry.
- Put the risotto on a plate. Garnish with the asparagus tips, strawberry and basil.
Facebook Comments