Asparagus risotto with hollandaise sauce Recipe
Recipe Ingredients for Asparagus risotto with hollandaise sauce
| Amount | Ingredient |
|---|---|
| 500 grams | green or white asparagus, or mixed |
| 250 grams | Risotto rice |
| 100 ml | dry white wine |
| 4 tbsp | extra virgin olive oil |
| 1 pc | Shallot, finely diced |
| 700 ml | Water |
| 1 tbsp | freshly chopped parsley |
| 50 g | freshly grated Parmesan cheese |
| 10 g | air-dried ham |
| 150 ml | Hollandaise sauce (finished product) |
| Parmesan cheese for sprinkling | |
| Salt | |
| some | Butter |
Asparagus risotto with hollandaise sauce Recipe Directions
Peel the white asparagus, break off the ends of asparagus and cut generously in the green asparagus ends. Water with some salt and butter Heat the asparagus tips (4 cm long), let simmer for 5 minutes in it - then lift out the asparagus broth. The remaining asparagus into small pieces, cut the ham into thin strips. Heat in a shallow pan 3 tablespoons olive oil, saute the shallots and glazed rice and deglaze with white wine.
Add the raw asparagus pieces, pour in the hot cooking liquid from the asparagus and simmer gently over low heat for 10 minutes, stirring often. In the meantime, pat the cooked asparagus tips dry, in the remaining olive oil on all sides, fry, heat to risotto and cook another 5 minutes.
The hollandaise sauce, fold in the ham and parsley to warm soup plates and serve immediately. Sprinkle with Parmesan cheese according to taste.
