Asparagus risotto with parmesan
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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.

Marek Thi

Ingredients

4-serving
  1. 750 Grams Asparagus
  2. 2 Onions
  3. 300 Grams Risotto Rice
  4. 500 Millilitres Water Asparagus or Soup
  5. 100 Millilitres White Wine
  6. 100 Millilitres Cream
  7. 1 Pinch Salt
  8. 1 Pinch Black Papper
  9. 500 Grams Parmesan Cheese , grated

Method

45 mins
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    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.

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    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.

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    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.

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    Spread the risotto onto four plates. Grate fresh Parmesan cheese and sprinkle it over the risotto.Good appetite.

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