Danielle Moore
An asparagus risotto in spring takes advantage of the harvest time of the spears at the ideal time. We have selected two delicious recipes with green and white asparagus that you should try.
Risotto con Gli Asparagi Bianchi: ingredients
For this asparagus risotto you need:
- 450 g white asparagus
- 340 g risotto laiki
- 4 pūpēpēpēpuni paʻakai
- ʻO ka'āpana 1
- 120 ml ka waina keʻokeʻo
- 1 punetēpē paʻi hou, ʻokiʻoki
- 1.2 l chicken or vegetable broth
- 125 g Parmesan i kālai ʻia
- 4 tbsp olive oil of your choice
- paakai a me kekahi pahūpahū
- Optionally, you can add lemon juice to refine the taste.
Ka hoomakaukau ana
This risotto with asparagus inspires with its fresh kick and is an Italian classic. Even inexperienced cooks can prepare it with just a few tools.
- Peel the asparagus and the onion. Put a saucepan with water on it. Turn on and season with a pinch of salt.
- Briefly cook the asparagus so that it is still firm enough. After cooking, remove from the pot, rinse with cool water, and place on paper towels. Remove the bottom end of the rod.
- Then cut the pieces into about 1 cm pieces. At the same time, finely dice the onion.
- Bring the broth to a boil in a saucepan or deep pan. At the same time, sauté the onions in butter in a separate pan until translucent. This takes about four to five minutes.
- Add the asparagus and continue to fry together with the onion. Now put the rice in the same pan and toast it a little. Finally, in the same pan, add the white wine.
- Once the white wine has completely condensed, slowly add the broth. To do this, only add a little broth to the risotto and stir until it has been absorbed by the rice. Keep adding the broth until the rice is nice and creamy.
- Stir well the entire time. There may be some broth left over at the end.
Creamy risotto with green asparagus: ingredients
No kēia hiʻohiʻona e pono ai ʻoe:
- 450 g asparagus ʻōmaʻomaʻo
- 340 g risotto laiki
- 1 tbsp pata
- ʻO ka'āpana 1
- 150 grams o ka pī
- 125 g Parmesan i kālai ʻia
- 700 ml chicken or vegetable stock
- Optionally 120 ml white wine
- Add mint, basil, and parsley to taste
Ka hoomakaukau ana
The preparation of this risotto is the same as that with white asparagus. The only thing to watch out for here are the peas. These are blanched at the same time as the delicious asparagus spears and also removed again. In addition, you do not have to peel green asparagus, which makes the preparation a lot easier.
For this recipe, the herbs are washed, chopped up, and stirred into the risotto or added at the end.
