Asparagus risotto
370 kcal
30 min
4
CHF33.40
about the recipe
Spring on your plate
For 4 people, this recipe contains:
500 g green asparagus
350 g Carnaroli rice
70 g butter
1L of water
50 g of grated Parmesan Reggiano cheese
In addition, what you will need:
2 to 3 tbsp. olive oil
1 onion
1 carrot (option)
salt
1 high-sided pan
1 saucepan
1 wooden spoon
Preparation:
- First prepare the asparagus. To remove the hard part from the bottom of the stalk, bend the asparagus until it gives way. Set the tougher pieces aside.
- Steam the asparagus for 10 minutes. Asparagus should remain crisp.
- Remove the asparagus from the steam bath, cut off the heads and set aside. Cut the stalks into 1 cm long pieces.
- Add the asparagus waste, half an onion and a small carrot to the boiling water. Add plenty of salt and bring to a boil, then lower the heat. This is the stock that will be used to cook the risotto.
- In a frying pan, melt 15 grams of butter and brown the asparagus. Then add 1 tablespoon of olive oil and ½ minced onion and sweat.
- Add the rice and 1 ladle of broth. Let the rice absorb the broth before adding another ladle and so on until the rice is creamy. Use a wooden spoon to gently turn the rice.
- At the end of the cooking time, add the asparagus tips, the cold butter cut into small cubes and the parmesan.
- Mix gently and let stand for 2-3 minutes, covered, before serving.
It's ready!
The MagicTip: the broth technique works for any type of vegetable waste. Keep any peels, cuts, etc. in the freezer and use them as the base for your next broth.
Allergens: contains dairy products and onion.
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