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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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A classic risotto recipe but still tasty and easy to make. You can alter this recipes by using any other vegetable in season. Artichokes are also great or mushrooms! Enjoy. Ingredients:
2 cups risotto rice |
2 tsp sea salt |
400 grams asparagus |
1 onion |
2 cloves of garlic |
1 tablespoon butter |
125 ml white wine (dry) |
4 cups chicken or vegetable stock |
0.5 cup parmesan cheese (or pecorino) |
2 tablespoons olive oil |
Directions:
1. Wash the asparagus and discard off the dry ends.
2. Cut the asparagus spears into 1inch long pieces.
3. Chop the onion and the garlic.
4. Sauté onion and garlic in olive oil but do not brown.
5. Add the rice and stir.
6. After a minute, by that time the rice should be a bit translucent, add half the asparagus. Blanch the other half in a separate saucepan. So the asparagus will maintain its color.
7. Now add the white wine. High heat! So that the alcohol will evaporate.
8. After that add the stock bit by bit and don't forget to stir constantly! Very important! Otherwise your Risotto will stick to the bottom of the saucepan. Stir until the rice absorbed all the liquids. Now the rice should be tender enough to serve if not just add a little bit more stock.
9. Now take the risotto off the heat and mix in the blanched asparagus spears, grated cheese, butter and salt. Now the risotto is ready.
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