Risotto with green asparagus and parmesan

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Main Dish

4 servings

Very Easy

30 min

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A comforting and spring recipe that will delight the taste buds of the whole family. Super easy to make, we offer you a new risotto this time with green asparagus. Very crunchy, they will go perfectly with the creamy parmesan. Try the experience with our explanations and tell us what you thought of it in the comments.

Ingredients

• 10.5 oz risotto rice (carnaroli or arborio)
• 1 bunch of green asparagus
• 3 Tbsp grated parmesan cheese
• 4 & 1/4 cups vegetable broth
• 1 onion
• 1 garlic clove
• 3/4 cup white wine
• Salt
• Pepper
• Olive oil

Preparation

• Prepare the asparagus: cut the ends and peel the stalks (except the tops which will be cooked separately). Reserve the tops and cut the rest of the asparagus into pieces.
• In a pan, sauté the chopped onion with a drizzle of olive oil for 2-3 minutes. Add the rice and stir until it becomes translucent.
• Deglaze by adding the white wine. Add the garlic, salt, pepper, asparagus pieces (except the tops), and mix.
• Add the vegetable broth gradually while stirring your risotto each time. After 15-20 minutes, taste the rice. It should be creamy and slightly crunchy at the same time.
• At the end of cooking, add the parmesan and stir to bind your risotto. Remove it from the heat and set it aside.
• Meanwhile, bring a pot of water to a boil and cook the asparagus tops for 2 minutes.
  Once drained, sauté them for 2-3 minutes in a pan with a drizzle of olive oil.
• To serve: place your risotto in a deep plate, sprinkle with a little grated parmesan, and arrange a few asparagus tops on top. Enjoy your meal!

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