Risotto with green asparagus and parmesan

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!

Observations

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Questions

Photos of members who cooked this recipe