Nutrition Facts
6 servings
6
Easy and quick asparagus risotto recipe.
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Green asparagus in a parmesan risotto. Drizzled with a touch of truffle oil, I can't even describe the effect on the taste buds!
Ingredients
500 Green asparagus
350 Arborio rice
1 Vegetable broth
25 White wine
1 Onion
2 Olive oil
100 Parmesan
Pepper
Truffle olive oil (optional but highly recommended)
Directions
1
Bring a large amount of salted water to a boil in a pot. Wash and then peel the asparagus using a peeler, being careful with the tops. Remove the ends of the stalks. Place the peeled asparagus in the steaming basket of a pressure cooker. Cook the peeled asparagus in the basket for 5 minutes (without a lid). After 5 minutes, drain the asparagus and rinse them under cold water to preserve their beautiful green color.
2
Peel and finely chop the onion. Sauté it for 3 minutes in a pan with olive oil. Add the rice and mix well. When it becomes translucent, moisten with white wine. Let it simmer on low heat. When the wine is almost absorbed, add a ladle of broth, mix, and repeat until the broth is used up. With the last ladle of broth, add the tails of the asparagus cut into small pieces. Keep the heads for presentation. Once all the broth is absorbed by the rice, add the Parmesan and pepper. Mix well, then turn off the heat. Cover and wait for 5 minutes.
3
To finish, serve the risotto with asparagus tips, shavings of parmesan, and a drizzle of truffle olive oil. Enjoy your meal.
Ingredients
Ingredients
500 Green asparagus
350 Arborio rice
1 Vegetable broth
25 White wine
1 Onion
2 Olive oil
100 Parmesan
Pepper
Truffle olive oil (optional but highly recommended)
Directions
Directions
1
Bring a large amount of salted water to a boil in a pot. Wash and then peel the asparagus using a peeler, being careful with the tops. Remove the ends of the stalks. Place the peeled asparagus in the steaming basket of a pressure cooker. Cook the peeled asparagus in the basket for 5 minutes (without a lid). After 5 minutes, drain the asparagus and rinse them under cold water to preserve their beautiful green color.
2
Peel and finely chop the onion. Sauté it for 3 minutes in a pan with olive oil. Add the rice and mix well. When it becomes translucent, moisten with white wine. Let it simmer on low heat. When the wine is almost absorbed, add a ladle of broth, mix, and repeat until the broth is used up. With the last ladle of broth, add the tails of the asparagus cut into small pieces. Keep the heads for presentation. Once all the broth is absorbed by the rice, add the Parmesan and pepper. Mix well, then turn off the heat. Cover and wait for 5 minutes.
3
To finish, serve the risotto with asparagus tips, shavings of parmesan, and a drizzle of truffle olive oil. Enjoy your meal.
Notes
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MARIE-MAMOUNETTE
Wednesday, April 26, 2017 It must be delicious. I've never made this recipe: I think it won't be long before I try it because I love artichokes and I buy them very regularly. See you soon to let you know if I succeeded with this risotto...!!! -
ludo
mascarpone -
Marie-Claude
I would like to know if we can eat this dish with white meat instead of vegetables.
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