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Green asparagus with risotto

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 200 g rice (risotto rice)
  • Vegetable stock as needed, 500 ml or a little more
  • 750 g asparagus, green
  • salt and pepper
  • 2 tomatoes
  • 30 g cheese, grated
  • 125 g herb curd with chives

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and chop the onion and garlic, and sauté in oil. Add the rice and cook briefly until translucent. Gradually add the broth over about 30 minutes, allowing it to be absorbed by the rice until the rice is tender and creamy, but still firm to the bite. Trim the asparagus, halve it lengthwise, and cook in salted water for about 5 minutes. Finely slice the tomatoes. Season the risotto with salt and pepper, stir in the vegetables and grated cheese, and serve immediately, garnished with chives and quark.

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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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