Asparagus risotto
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Ingredients
Serves 4
- 320 g round grain rice
- 200 g asparagus
- 1 shallot
- 30 g butter
- 2 tbsp extra virgin olive oil
- 200 ml vegetable stock
- 1 glass white wine
- 100 g grated parmesan
- salt
Method
• Wash the asparagus and cook them in salted water. Once cooked, chop them into pieces and save the tips for later.
• Finely dice the shallot and sauté it on low heat for 10 minutes.
• Add the rice and continuously stir for 2 minutes. Pour in the wine and let it evaporate.
• Add the vegetable stock or water if needed, a ladleful at a time. Season with salt and pepper as needed.
• After a few minutes, add the asparagus (not the tips). Right before the end, stir in the tips of the asparagus and the parmesan and mix well for 1 minute to melt the cheese. Cook the risotto until the rice is nicely cooked, which usually takes approximately 20 to 25 minutes.
