Green Asparagus Risotto with Morels
Green asparagus risotto with morels is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g arborio rice
- 1 Garlic clove
- 20 g dried morels
- 4 tbsp olive oil
- 100 ml dry white wine
- 500 ml vegetable broth
- 500 g Green Asparagus
- 80 g freshly grated Parmesan
- 1 tbsp butter
- 1 tbsp Fresh thyme leaves
- Salt
- ground pepper
Instructions
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1.
Soak the morels according to package instructions.
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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.
Heat 2 tbsp oil in a pan, squeeze in garlic, sauté briefly, add asparagus, brown all sides, pour in a little water, set aside and keep al dente.
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4.
Sauté rice in remaining hot oil until translucent, deglaze with white wine. Gradually add broth over about 15-20 minutes, stirring occasionally, until the rice is cooked al dente and the risotto is creamy.
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5.
Five minutes before the rice finishes cooking, add asparagus and morels and cook through. Finally stir in butter cubes and grated Parmesan, season with salt and pepper, fold in thyme, and serve.
