Asparagus Risotto Recipe
Recipe Ingredients for Asparagus Risotto
| Amount | Ingredient |
|---|---|
| 500 grams | Asparagus |
| 2 pcs | Shallots |
| 2 tbsp | Butter |
| 3 tbsp | Olive oil |
| L 1 | Asparagussud (may substitute vegetable stock) |
| 360 grams | Arborio rice |
| 0 | 2 liters |
| White wine | 3 tbsp |
| Cream | 100 grams |
| Parmesan cheese, grated | 50 g |
| Sorrel | |
| Salt, white pepper | 1 Prov |
| Lemon juice |
Asparagus Risotto Recipe Directions
Peel asparagus and cut into pieces. Asparagus heads aside. Peel shallots and cut into fine dice.
Heat the olive oil in a steel pot. This diced shallots and saute asparagus pieces gently, without taking any color. If necessary, deglaze with a little asparagus stock.
In it fry the rice until transparent, add white wine. If the wine is boiled, pour a ladle asparagussud. When the rice has absorbed the liquid, repeat the process. Then continue until the rice is tender but still al dente '. That will not take much longer than 20 minutes.
Five minutes before end of cooking the asparagus tips to give. They are so delicate that a short cooking time is announced.
Stir in butter, cream and half the Parmesan. Season with white wine and lemon juice.
This recipe is vegetarian. Nothing speaks against a juicy piece of grilled fish fillet or a zitronenmarinierte, roasted chicken breast. I can imagine little that better suits them.
