Risotto with Green Asparagus
Risotto with green asparagus is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g risotto rice
- 1 Shallot
- 1 Garlic clove
- 3 tbsp olive oil
- 500 ml vegetable broth (instant)
- 600 g green asparagus
- 80 g Parmesan (freshly grated)
- 1 tbsp butter
- Salt
- pepper (ground)
- 3 tbsp chives
Instructions
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1.
Wash the rice in a sieve under running water and drain.
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2.
Peel the asparagus and cut into bite-sized pieces.
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3.
Peel and finely chop the shallot, then sauté in 2 tbsp oil until translucent. Add the pressed garlic, cook briefly, add the asparagus, brown all around, pour in 1/2 cup water, cover and simmer over low heat for about 5 minutes, then set aside.
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4.
In a separate pan, toast the rice in 1 tbsp hot oil, then gradually add broth over about 20 minutes while stirring occasionally until the rice is al dente.
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5.
Finally stir in butter with 2 tbsp chives and Parmesan, season with salt and pepper, sprinkle remaining chives on top, and arrange the asparagus beside it.
