Wild Asparagus Risotto
Creamy risotto with seasonal wild asparagus and aged cheese. A special dinner in half an hour.
- Total
- 35 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
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Ingredients
Serves 4
- arborio rice11 oz
- wild asparagus8.75 oz
- onion1
- white wine3.5 fl oz
- vegetable broth1.25 qt
- butter1.5 oz
- parmesan cheese2 oz
- olive oil2 tbsp
- salt1 tsp
Method
- 1
Cut the wild asparagus into pieces and reserve the tips.
- 2
Sweat the chopped onion in the olive oil 6 minutes. Add the asparagus stems 3 minutes.
- 3
Add the arborio rice, stir 1 minute and pour in the white wine.
- 4
Add the hot vegetable stock ladle by ladle, stirring, for 18 minutes. Add the tips the last 5 minutes. Salt.
- 5
Off the heat, add the butter and grated Parmesan and stir vigorously until creamy.
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