Asparagus Risotto
Asparagus Risotto
Asparagus Risotto
Ingredients
- 5 asparagus
- 0.5 shallot
- 0.5 clove of galic
- olive oil
- 3 dl vegetable broth
- 1 tbsp white wine
- 0.6 dl arborio rice
- 0.5 dl parmesan cheese grated
- salt
- black pepper
Instructions
- Chop shallot and finely chop garlic.
- Remove stems from asparagus. Cut the bottom part of the asparagus into 1 cm pieces and save the top part of the asparagus for garnish.
- In a pot, let the vegetable broth come to a boil. In the broth, cook the asparagus for about 6 min or until fork tender. Time depends on the thickness of the asparagus.
- Lower the boil to a simmer, then remove the asparagus from the broth and place in cold water (optional).
- Add some olive oil in a small pan over medium heat.
- Sauté shallot and garlic for about 5 min or until they becomes soft and translucent.
- Add arborio rice and sauté for about 2 min or until glossy.
- Deglaze with white wine and stir until the rice has absorbed the wine.
- Add about 0.5 dl of the broth and stir until the rice has absorbed the broth. Add another 0.5 dl of the broth and stir until the rice has absorbed the broth. Repeat until rice is almost cooked through, it takes about 20 min.
- Meanwhile, remove asparagus from the water. Add the small asparagus pieces into. a mortel and mort until smooth.
- When the risotto is almost done, add 0.5 dl grated parmesan cheese and the smooth asparagus paste. Stir, Season with salt and black pepper and cook until the risotto is to your liking.
- Serve and garnish with the top of the asparagus.