Asparagus risotto with parmesan

Asparagus risotto with parmesan

Green asparagus is a great vegetable to make a risotto. This simple risotto recipe is finished with white wine and cream. Carefully prepared and seasoned precisely this dish is a real spring-summer hit.

Asparagus risotto with parmesanGreen asparagus is a great vegetable to make a risotto. This simple risotto recipe is finished with white wine and cream. Carefully prepared and seasoned precisely this dish is a real spring-summer hit.

Summary

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  • CourseMain course
  • CuisineItalian
  • Yield4 servings 4 serving
  • Cooking Time45 minutesPT0H45M
  • Total Time45 minutesPT0H45M

Ingredients

Asparagus
750 Grams
Onions
2
Risotto Rice
300 Grams
Water or Asparagus Soup
500 Millilitres
White Wine
100 Millilitres
Cream
100 Millilitres
Salt
1 Pinch
Black Papper
1 Pinch
Parmesan Cheese, grated
500 Grams

Steps

  1. Break off the woody ends of the green asparagus. Cut the asparagus into unlignified part of the five-centimeter-long pieces and boil in slightly salted water. Even before the asparagus is completely cooked, drain the water and collect in a pot.
  2. Cut the onions into fine pieces and fry in a mixture of oil and butter. When the onions are translucent, the risotto rice and mix well with the onions and the fat. Give gradually 500 milliliters of water to the risotto rice. Cook the risotto with the lid closed for 20 to 30 minutes.
  3. Give towards the end of cooking white wine and cream to the risotto. Wiggle the asparagus in a pan with oil and butter until it is cooked and then give the asparagus to the risotto. Taste with salt and pepper.
  4. Spread the risotto onto four plates. Grate fresh Parmesan cheese and sprinkle it over the risotto.Good appetite.