Asparagus Risotto2 comments Apr 22nd, 2010 | By Tobias | Category: Recipes, Risotto
Asparagus Risotto is one of my favourite ones, so it came in handy that I found fresh asparagus on the market in Hydra. I love the bite the creamy risotto gets from the asparagus.
Preparation time: 5 minutes
cooking time: 40 minutes,
- a cup of risotto rice
- 250 gram of green asparagus
- 1 red onion
- chicken or vegetable stock
- a glass of white wine
- Parmesan cheese
- salt and pepper
- some olive oil
Bring water to boil.
Dice the onions and fry them in some olive oil. Add the rice and let it fry for a minute or two.
Add the wine. Let the alcohol evaporate before you add two cups of soup. Stir well and let it boil on small heat. Occasionally stir the risotto.
Cut off the bottom of the asparagus if necessary. Boil in the water you previously prepared until it is “al dente”
Drain the asparagus and let it cool down. Then cut into pieces, approximately 1 cm long.
Check on the risotto again. Towards the end of the cooking phase it might need some stirring.
When the rice has absorbed the liquid add the asparagus. Add the Parmesan, salt and pepper and stir well. Cover the pot and let it sit for 5 minutes.
Your risotto is ready to be served.