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Asparagus risotto

Asparagus risotto

    

You can prepare a delicious creamy risotto from green asparagus according to this recipe.

Cook

No. of servings

4

Ready in

30 min.

Difficulty

medium

 

 

Grana Padano cheese3.5oz100grams
dry white wine6.75tbsp100milliliters
green asparagus14oz400grams
ground black pepper0.25tsp¼teaspoon
milled rice7oz200grams
onion3.5oz100grams
rapeseed oil2tbsp2tablespoon
salt1tsp1teaspoon
unsalted butter1.75oz50grams
vegetable stock1.05quart1litre
water1.05quart1litre

1. 

green asparagus 14 oz (400 g)  salt 1 tsp  water 1.05 quart (1000 ml)

Wash the asparagus and cut the woody ends. Let it boil for 4 minutes in boiling salted water.

2. 

After cooking, cut the ends from the asparagus. You use them later for decoration when serving.

3. 

Cut the rest of the asparagus into smaller pieces.

4. 

rapeseed oil 2 tbsp  onion 3.5 oz (100 g)

Peel onion, chop it finely and fry in oil.

5. 

milled rice 7 oz (200 g)  dry white wine 6.75 tbsp (100 ml)  vegetable stock 1.05 quart (1000 ml)  ground black pepper 0.25 tsp

Add the rice and fry for another two minutes until transparent. Pour a glass of white wine.

6. 

Continue with cooking and stirring. Add broth step by step to get a thinner mushy consistency until the rice is cooked.

7. 

unsalted butter 1.75 oz (50 g)  Grana Padano cheese 3.5 oz (100 g)

Add grated cheese and a little butter. Stir until dissolved, creating a cream consistency.

8. 

Add the prepared cooked pieces of asparagus, stir, cook for a minute and serve.

Bon appetit!

 

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