Asparagus risotto

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Serves 4
  • 320 g round grain rice
  • 200 g asparagus
  • 1 shallot
  • 30 g butter
  • 2 tbsp extra virgin olive oil
  • 200 ml vegetable stock
  • 1 glass white wine
  • 100 g grated parmesan
  • salt

• Wash the asparagus and cook them in salted water. Once cooked, chop them into pieces and save the tips for later.
• Finely dice the shallot and sauté it on low heat for 10 minutes.
• Add the rice and continuously stir for 2 minutes. Pour in the wine and let it evaporate.
• Add the vegetable stock or water if needed, a ladleful at a time. Season with salt and pepper as needed.
• After a few minutes, add the asparagus (not the tips). Right before the end, stir in the tips of the asparagus and the parmesan and mix well for 1 minute to melt the cheese. Cook the risotto until the rice is nicely cooked, which usually takes approximately 20 to 25 minutes.

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