Italian cuisine · Dough, Pasta & Rice

Asparagus Risotto

Creamy risotto with green asparagus, its trimmings cooked right into the stock, finished with butter and parmesan.

Ingredients · for 4 servings

• 500 g green asparagus
• 320 g risotto rice (Carnaroli)
• 1 l vegetable stock
• 1 onion
• 150 ml white wine
• 80 g parmesan
• 60 g butter
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the lower third of the asparagus, cut off the woody ends and simmer these in the vegetable stock for 15 min.; cut the stalks into 3 cm pieces and set the tips aside.
2. Finely dice the onion and sweat in olive oil and 20 g butter over medium heat for 4 min. until translucent, without browning.
3. Add the rice and toast for 2 min. while stirring until the grains are translucent at the edges, then deglaze with the white wine and let it reduce completely.
4. Stir in the asparagus pieces (without the tips) and now add hot stock ladle by ladle, only adding more once the previous has been absorbed, stirring for 16 min.
5. Add the asparagus tips in the last 5 min. so they stay crisp, and season with salt and pepper.
6. Remove the pot from the heat, vigorously beat in the remaining cold butter and the grated parmesan, let rest covered for 2 min. and serve on flat plates.