Asparagus risotto - recipe, my insights for you!

Advertisement

Asparagus risotto - easy and ready to be served in 30 min, vegetarian! my insights for you!

Hey guys,

asparagus is one of my favorite vegetables and finally its asparagus season again.

I have to admit that Im only into the green asparagus, so today I will write about one of my favorite recipes with asparagus "risotto with asparagus".

Its vegetarian and totally easy to make, ready to be served in 30 min.

Ingredients (2 persons)

Asparagus (you only need the half for two persons, 250 g)

Risotto rice (you only need the half for two persons, 250 g)

Onion (you only need the half for two persons)

White wine (I prefer "Lugana", around 2 cups, the rest you can save for yourself for drinking later when dinner is ready)

Parmesan (60 g)

Not pictured: Butter (slice), pepper, salt and 1/2 liter of vegetable stock.

Recipe (2 persons)

1. Chop your washed asparagus stalks into tiny discs,
    keeping the tips whole.
2. Chop your onion into small pieces. 
3. Bring the vegetable stock to simmer in a sauce pan.
4. Put the butter in a separate large pan, add the onion and 
    the asparagus and cook very gently for about 5 minutes, 
    without colouring, until soft. Add the rice (it will sizzle) 
    and turn up the heat. Don't let the rice or veg catch on 
    the bottom of the pan, so keep it moving.
5. Quickly pour in the wine. You will smell the alcohol 
    immediately, so keep stirring all the time until it has 
    evaporated, leaving the rice with a lovely perfume.
6. Add the stock to the rice a ladle at a time, stirring and 
    waiting until it has been fully absorbed before adding the 
    next. Turn the heat down to low so the rice doesn't cook 
    too quickly, otherwise the outside of each grain will be 
    stodgy and the inside hard and nutty (you don't want to 
    cook it too slowly either, or it will turn into rice 
    pudding!) and continue to add ladlefuls of stock until it   
    has all be absorbed. This should take about 14 to 15
    minutes and give you rice that is beginning to soften but
    is still a little al dente. 
7. Turn off the heat, beat in your parmesan and a slice of
    butter. Check the seasoning and add salt and pepper if
    needed. 
8. Put a lid on the pan and leave the risotto to rest for a 
    minute.
9. Serve with a bit of fresh pepper and a block of parmesan
    on the table.
  
I prefer to serve the white wine, which I used for cooking with the dinner.  

Enjoy your asparagus risotto!

Cheers,

Melaines-Insights

www.melaines-insights.com