Green Asparagus Risotto
Green asparagus with risotto is a recipe featuring fresh ingredients from the risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Shallot
- 1 Garlic clove
- olive oil
- 250 g Arborio rice
- 200 ml dry white wine
- 800 ml vegetable broth
- 500 g Green Asparagus
- Salt
- 4 tbsp freshly grated Parmesan
- 2 tbsp mascarpone
- black pepper (freshly ground)
- 2 tbsp butter
Instructions
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1.
Peel the shallot and garlic, finely chop them, and sauté in a pot with 2 tbsp hot oil until translucent. Add the rice, stir briefly, then deglaze with wine. Stir until fully absorbed, then add enough broth to just cover the mixture.
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2.
Continue adding broth in small amounts, stirring constantly, repeating this process until the rice is cooked and all the broth has been absorbed.
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3.
Meanwhile, peel the lower third of the asparagus, trim the ends, and blanch the spears in boiling salted water for about 12 minutes.
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4.
Drain, shock in cold water, then let drain well. Cut off the tips to about 10 cm long and slice the remaining spears into 1 cm thick rounds.
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5.
Mix the asparagus slices with Parmesan and mascarpone into the risotto, season with salt and pepper, and plate.
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6.
Briefly toss the asparagus tips in hot melted butter and place them on top of the risotto. Serve immediately.
