Asparagus risotto recipe

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Preparation time 50 min

Difficulty Easy

Recipe category:

Rice

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Oil use:

Sautéing

Did you know that asparagus risotto with parmesan cheese is one of the most common ways of making rice in Italy? Easy to prepare, its combination of ingredients makes it a healthy, tasty dish. Don’t forget the secret: let´s try the rice as you make it to ensure it’s perfectly cooked.

Ingredients

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bunch of fresh wild asparagus

4cups

chicken stock

3tablespoons

Organics Extra Virgin Olive Oil

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2teaspoon

butter

very finely chopped onion

1.5cup

rice

0.25cup

dry white wine

0.5cup

grated parmesan cheese

lemon, grated

0.5teaspoon

salt and pepper

Instructions

Kitchen view

Wash the asparagus and cut off the hard end. Cut the onion and the garlic.

Fry the garlic and onion in a pan with olive oil on a low heat until starting to turn transparent. Pour in the wine.

Next, add the rice and start to stir everything well with a wooden spoon. Season.

Add the stock, starting with two cups, and keep stirring, on a high heat so that the liquid is absorbed.

Continue stirring and adding more stock as the rice needs it.

While the rice cooks, put the asparagus in a pot of boiling water for one minute, then remove and put in a bowl with ice and water to cool. This way, they will be glossy and crunchy. Cut the asparagus into half inch pieces and add to the risotto, keeping the tips for decoration.

Keep stirring everything and add the parmesan cheese and the butter, which will give the dish great flavor.

Finally, grate a little lemon/lime and sprinkle on top.