Main
Asparagus Risotto
40 minServes 4Nutri-Score C€€
C
40 min
40 minAsparagus Risotto
what you need
Ingredients
asparagus (woody ends trimmed, cut into short pieces, tips kept whole)Produce500 g
risotto rice (carnaroli or arborio)Grains320 g
vegetable stock (kept hot)Pantry1.2 litres
onion (finely chopped)Produce1 piece
garlic (finely chopped)Produce2 pieces
olive oilPantry30 ml
butter (cold, cubed)Dairy50 g
white wine (dry)Beverages120 ml
parmesan (finely grated)Dairy80 g
saltSpices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
444kcal
- Carbs
- 69 g
- Proteins
- 11 g
- Fat
- 14 g
what you’ll use
Tools
Saucepan
Sauté pan
Frying pan
Ladle
Grater
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first