Asparagus Risotto
A fresh asparagus risotto recipe from the Risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g arborio rice
- 1 Garlic clove
- 3 tbsp olive oil
- 500 ml vegetable stock
- 500 g Green Asparagus
- 150 g sugar snap peas
- 100 g fresh spinach
- 50 g Parmesan (freshly grated)
- 1 tbsp butter
- Salt
- ground pepper
- parsley (for garnish)
- 40 g Parmesan
Instructions
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1.
Wash the rice in a sieve under running water and drain.
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2.
Wash the asparagus, peel only the lower third, trim the ends, and cut into bite-sized pieces.
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3.
Wash the spinach, rinse it, and collapse it in lightly boiling salted water; drain, shock in cold water, and let dry. Wash the sugar snap peas, trim the ends, halve them crosswise, blanch in boiling salted water for about 4 minutes, then drain, shock, and dry.
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4.
Heat 2 tbsp oil in a pan, press in the garlic, sauté briefly, add the asparagus, brown all around, and set aside.
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5.
Sauté the rice in 1 tbsp hot oil, then gradually add stock over about 20 minutes with occasional stirring until the rice is al dente.
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6.
Add the asparagus 5 minutes before the rice finishes cooking, then finish cooking. Finally add the sugar snap peas and spinach, warm through, stir in butter cubes and grated Parmesan, season with salt and pepper. Grate the remaining Parmesan on top and garnish with parsley as desired.
