Creamy asparagus risotto
Time
Preparation time: 20 min.
Cooking or baking time: 25 min.
Total preparation time: 35 min.
Slowly the asparagus season starts again, the first asparagus - still from Cyprus or South America - can already be found in the vegetable departments of the supermarkets. I had seen asparagus in my Turkish vegetable shop the last few days and could not resist (he came from Lima, I already have a bit of a bad eco-conscience!)
You need 3-4 servings, depending on how hungry you are, whether you are eating the risotto as an appetizer or as a main course, with or without butcheries:
ingredients
- 1 coffee mug risotto rice (Arborio or Vialone nano)
- 2.5 - 3 coffee mug strong chicken broth
- 1 coffee mug white wine, dry
- 500 g of white asparagus
- 1 medium sized shallot
- 1/4 coffee mug good olive oil (extra virgin)
- 4 heaped tablespoons freshly grated Parmigiano or Grana padano (who likes more)
- 1-2 tablespoons butter
- if necessary, fine sea salt for seasoning
- as desired: 10-15 leaves of fresh basil
preparation
- Peel the shallot and finely dice.
- Peel asparagus spears, cut off bottom end, rinse off.
- Cut the asparagus in about 2 cm long pieces, slanted cut looks very pretty. First set the asparagus heads aside.
- Heat the chicken broth, cook the asparagus sections for about 5 minutes (depending on the thickness), then add the asparagus heads and leave for a further 2 minutes. Remove from the chicken broth and keep it hot.
- Heat the olive oil in a saucepan (not too strong, it must not smoke!), Briefly sauté the diced shallots, add the rice and sauté while stirring until glassy.
- Add the wine, simmer while stirring until the rice has absorbed the wine.
- Now add the asparagus, if possible, the heads still hold back.
- With a coffee mug of hot chicken broth, top up the rice, simmer while stirring, until the broth is absorbed by the rice, then add hot broth again.
- After about 10 minutes, add the asparagus tips, stir in, and continue to simmer while adding broth until the rice is creamy on the outside and al dente on the inside. Risotto should be thick (in Swabia that means "mushy").
- Stir in the grated cheese and butter, heat briefly and then serve.
- If you like, you can add basil leaves cut into thin strips. Personally, I find the combination of asparagus and fresh basil very fine.
The cooking time information is approximate, depending on the selected rice variety and the thickness of the asparagus spears.
If you do not want to take a wine, replace it with the same amount of chicken broth and season with some grated (organic) lemon zest or orange peel.
Good Appetite!
