Asparagus Risotto

Asparagus Risotto.

200 g Risotto rice (arborio or carnaroli)
1 onion
1 clove of garlic (whole)
1 glass of white wine (chardonnay)
800 ml of vegetable soup
1 tablespoon of butter
1 tablespoon of parmesan cheese
Olive oil
1 bunch of asparagus (white and/or green)

Peel the aspargus thoroughly and cook the peels in vegetable soup. Cook the asparagus in a separate pot with salt and sugar until they are firm to bite (bissfest).
Drain the peels from the soup – this will the soup for the risotto

Chop the onion and braise it in olive oil and butter, add the rice and cook with the onions for a short period. Add the wine and let it simmer, add the vegetable (asparagus) soup and stir constantly, so that the rice will not stick in the pot. After approx. 20 min (rice should be „al dente“) take the pot from the heat, add parmesan, butter and cooked asparagus – do not cook anymore.
You can decorate the risotto with fried green asparagus.

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