Asparagus Risotto
From kamikatze 15 years ago
- 40 minutes to make
- Serves 2
A classic risotto recipe but still tasty and easy to make. You can alter this recipes by using any other vegetable in season. Artichokes are also great or mushrooms! Enjoy.
Ingredients
- 2 cups risotto rice shopping list
- 2 tsp sea salt shopping list
- 400 grams asparagus shopping list
- 1 onion shopping list
- 2 cloves of garlic shopping list
- 1 tablespoon butter shopping list
- 125 ml white wine (dry) shopping list
- 4 cups chicken or vegetable stock shopping list
- 0.5 cup parmesan cheese (or Pecorino) shopping list
- 2 tablespoons olive oil shopping list
How to make it
- Wash the asparagus and discard off the dry ends.
- Cut the asparagus spears into 1inch long pieces.
- Chop the onion and the garlic.
- Sauté onion and garlic in olive oil but do not brown.
- Add the rice and stir.
- After a minute, by that time the rice should be a bit translucent, add half the asparagus. Blanch the other half in a separate saucepan. So the asparagus will maintain its color.
- Now add the white wine. High heat! So that the alcohol will evaporate.
- After that add the stock bit by bit and don't forget to stir constantly! Very important! Otherwise your Risotto will stick to the bottom of the saucepan. Stir until the rice absorbed all the liquids. Now the rice should be tender enough to serve if not just add a little bit more stock.
- Now take the risotto off the heat and mix in the blanched asparagus spears, grated cheese, butter and salt. Now the risotto is ready.
People Who Like This Dish 4
- turtle66 Sacramento, CA
- chefmeow Garland, TX
- alyce Virginia Beach, VA
- pattycake Toronto, Canada
- clbacon Birmingham, AL
- kamikatze Munich, DE
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The Rating
Reviewed by 2 people-
This sounds really, really good. I'm going to try it with artichokes. Great post.
chefmeow
in Garland loved it
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I love this dish i use to make this my self, Gr8t post. Kamikatze, I have a Conversion Table on my site that would help with your measurement conversions. Turtle :)
turtle66
in Sacramento loved it
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