John Myers
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Risotto with Green Asparagus
The perfect risotto with green asparagus recipe with a picture and simple step-by-step instructions.
for 4 servings as a main course, starter for 6-8 people
- 500 g Green asparagus
- Salt, pinch of sugar
- 1 tsp Butter
for the dressing
- 1 tbsp Olive oil
- 1 tsp Honey
- 1 tsp Freshly squeezed lemon juice
- Salt pepper
for the rest
- 250 g Risotto rice (arborio rice is very nice)
- 1 tsp Butter
- 3 Pcs Spring onions
- 500 ml Chicken broth
- 30 g Freshly grated Parmesan
- 1 tbsp Butter
- Some Parmesan shavings for the decoration
- First prepare the asparagus. To do this, peel the asparagus in the lower third and cut off the woody ends. Cut and separate the heads. Bring approx. 500 ml of water to a boil. Add salt, a pinch of sugar and 1 teaspoon butter and first cook the heads in it for 3 minutes. Take out with a ladle and set aside. Cook the remaining asparagus stalks for 5 minutes. Also remove from the boiling water. The water with the chicken broth to approx. 1 ltr. fill up.
- In the meantime, make a dressing from olive oil, honey, lemon juice, a little salt and pepper.
- When the asparagus has cooled down a bit, cut 5-6 sticks lengthways into fine strips and let them steep in the marinade. Cut the remaining sticks into approx. 1.5 cm pieces.
- Clean the spring onions and cut into rings. White and green parts separated. Set aside some of the green parts for decoration.
- Grate the Parmesan freshly and grate a few shavings for decoration.
- LET’S GO. Melt 1-2 teaspoons of butter in a larger saucepan and sauté the white parts of the spring onion in it. Add the rice and let it become translucent while stirring. Deglaze with a little asparagus chicken stock. If you want, you can also deglaze with 50 ml of white wine.
- Now you have to stay on the ball and keep stirring, stirring, stirring. When the rice has absorbed the liquid, pour in and continue stirring. The broth must be hot so that the cooking process is not interrupted for too long. The whole thing takes about 20 minutes. The rice should now be soft but still bite and the broth should be used up. If you prefer it softer, take a little more stock and let it cook a little longer. Stir in the grated Parmesan and 1 tbsp butter. If necessary, add salt and pepper to taste. The consistency should be nice and chunky. Now stir in the green parts of the spring onions and asparagus. I have 3 of the heads. each portion left for decoration.
- We serve with an 8 cm dessert ring. Use smaller rings as a starter.
- Place the ring in a deep plate and spread the marinated asparagus around it. Pour the risotto into the dessert rings. Pull up the rings and decorate with the asparagus heads, the Parmesan shavings and the remaining onion rings.
- It’s really delicious. The marinated asparagus gives the whole dish a wonderfully fresh note.
- Enjoy it for you.
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