Asparagus Risotto

Name: Asparagus Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Main course, Vegetarian, Italian recipes
Ingredients: 400 g Asparagus; 1 piece Onion; Olive oil; 250 g Risotto rice; White wine; 800 ml Asparagus stock; pinch Salt; 25 g Butter; 80 g Parmesan; pinch Pepper

Asparagus and rice combine to create a delicious asparagus risotto. A slightly extraordinary recipe for unique culinary delights.

By Felix

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4

Tags: Main course, Vegetarian, Italian recipes, Easy, Vegetables, Spring

Ingredients

400 g Asparagus
1 piece Onion
Olive oil
250 g Risotto rice
White wine
800 ml Asparagus stock
pinch Salt
25 g Butter
80 g Parmesan
pinch Pepper

Instructions

1. Peel the asparagus if necessary and cut off the woody ends. Boil the tips in salted water for about 8 minutes until al dente.
2. Carefully remove the asparagus pieces from the asparagus stock and rinse with cold water. Cut the cooked asparagus into medium-sized pieces. Be sure to save the asparagus stock!
3. Peel the onion and cut into fine cubes.
4. Heat olive oil in a pot and sauté the onion until translucent.
5. Add the rice, sauté briefly, then deglaze with a splash of white wine.
6. Pour in the asparagus stock and let the rice simmer for about 15 minutes until it is al dente. Stir regularly and add salt.
7. Finally, add the asparagus pieces, stir in the butter and parmesan, and season to taste with salt and pepper.