Risotto with Green Asparagus
Risotto with green asparagus is a recipe featuring fresh ingredients from the Risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g green asparagus
- 1 onion
- 8 garlic cloves
- 8 tbsp olive oil
- 350 g arborio rice
- 125 ml dry white wine
- 700 ml hot poultry broth
- Salt
- black pepper (freshly ground)
- 1 tsp thyme
- 120 g grated Pecorino Romano
- 0.5 can saffron powder
- 20 g butter
Instructions
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1.
Wash the asparagus, peel the lower third, trim the ends and tips, set aside the tips, cut the remaining stalks into about 1 cm thick slices. Peel the onion and three garlic cloves, dice the onion finely, press the garlic through a press. Heat 3 tbsp olive oil and sauté the onions until translucent, add the garlic and asparagus slices and cook briefly, then stir in the rice and let it become translucent. Pour in the wine and allow it to evaporate completely over low heat. Gradually add the broth while stirring, letting it reduce repeatedly. Cook the risotto for about 20 minutes, stirring frequently and adding more liquid if necessary.
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2.
Peel the remaining garlic, slice thinly and fry in the leftover oil until golden yellow. Boil the asparagus tips in salted water for about 5 minutes until firm yet tender. Mix the thyme, cheese, saffron, asparagus tips and butter into the rice, season with salt and pepper. Serve by plating the risotto on dishes and topping with fried garlic slices.
