Asparagus risotto
Creamy risotto with green asparagus and Parmesan, a springtime dish.
Active time30 min
Cooking25 min
Total45 minResting : 2 min
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Ingredients
- 300 g green asparagus
- 80 g onions
- 60 g grated Parmesan
- 1 l vegetable stock
- 20 ml olive oil
- 320 g arborio rice
Preparation
Wash the asparagus and remove the woody ends. Cut the stalks into pieces, keeping the tips separate. Peel and thinly slice the onion. Heat the stock.
300 g green asparagus80 g onions1 l vegetable stock- knife
- saucepan
Sauté the onion in the oil for 3 minutes. Add the rice and stir for 2 minutes.
20 ml olive oil320 g arborio rice- sauté pan
- spatula
Add the hot stock a ladleful at a time, waiting for each addition to be absorbed before adding the next. Allow 18 to 20 minutes of cooking time. Add the asparagus stalk pieces after 10 minutes and the tips 5 minutes later.
- sauté pan
- ladle
- spoon
When the rice and asparagus are tender, remove from the heat, stir in the Parmesan and leave to rest for 2 minutes.
60 g grated Parmesan- sauté pan
- spoon
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration