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Asparagus Risotto
Plato principal

Asparagus Risotto

40 minPara 4Nutri-Score C€€
de @jadsaad1212 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • asparagus (woody ends trimmed, cut into short pieces, tips kept whole)Frutas y verduras500 g
  • risotto rice (carnaroli or arborio)Cereales320 g
  • vegetable stock (kept hot)Despensa1,2 litros
  • onion (finely chopped)Frutas y verduras1 pieza
  • garlic (finely chopped)Frutas y verduras2 piezas
  • olive oilDespensa30 ml
  • butter (cold, cubed)Lácteos50 g
  • white wine (dry)Bebidas120 ml
  • parmesan (finely grated)Lácteos80 g
  • saltEspecias5 g
  • black pepper (freshly ground)Especias2 g

por ración

Nutrición

444kcal

Carbohidratos
69 g
Proteínas
11 g
Grasas
14 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Sartén honda
  • Sartén
  • Cucharón
  • Rallador

paso a paso

Preparación

  1. Prepare the stock and asparagus

    • Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot.
    • Trim the woody ends of the asparagus and cut the stalks into short pieces, keeping the tips whole.
    Paso 1

  2. Cook the asparagus

    • Heat a little olive oil in a frying pan and sauté the asparagus pieces until tender but still bright green.
    • Season lightly and set aside.
    Paso 2

  3. Sweat the aromatics

    • Heat the olive oil in a sauté pan over medium heat.
    • Add the onion and garlic and cook until soft and translucent, without browning.
    Paso 3

  4. Toast the rice

    • Add the risotto rice and stir for a couple of minutes until the grains are glossy and hot.
    • Pour in the white wine and stir until it has almost completely evaporated.
    Paso 4

  5. Add the stock gradually

    • Add a ladle of hot stock and stir until absorbed.
    • Keep adding stock a ladle at a time, stirring, until the rice is creamy and al dente.
    Paso 5

  6. Finish the risotto

    • Stir in the cooked asparagus and a little more stock so the risotto is loose and creamy.
    • Off the heat, beat in the cold butter and grated parmesan.
    • Season with salt and black pepper and serve immediately.
    Paso 6
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