Asparagus Risotto with Zander
From chriesi 16 years ago
- 35 minutes to make
- Serves 4
Absolutely yummy.
Ingredients
- 500 g asparagus shopping list
- 1 shallot shopping list
- 5 tablespoon olive oil shopping list
- 250 g risotto rice shopping list
- 200 ml white wine shopping list
- 500 ml bouillon shopping list
- 50 g freshly grated parmesan shopping list
- 50 g butter shopping list
- saffron shopping list
- 4 pieces of zander shopping list
- rosmary shopping list
- thyme shopping list
- butter shopping list
- salt, pepper shopping list
How to make it
- Peel asparagus, slice and cook in some salted water.
- Heat olive oil, add chopped shallot and rice. Mix until rice is well covered with oil.
- In a separate large saucepan bring the bouillon to simmer and add asparagus water to it, and keep it hot.
- Add wine, increase heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot bouillon.
- Add salt and pepper.
- Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through.
- Add some saffron.
- After third portion of bouillon add asparagus.
- Cook over medium heat, stirring, until the butter and parmesan melt.
- Season with salt, pepper.
- Salt zander. Heat butter, add chopped thyme and rosemary. Fry fish.
People Who Like This Dish 1
- lunasea Orlando, FL
- chriesi Zuerich, CH
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The Rating
Reviewed by 1 people-
Oh wow - this is amazing! What would be a good fish to substitute for the Zander? Thanks so much - you are an artist.
lunasea
in Orlando loved it
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" It was excellent "