The asparagus time is finally here! This spring vegetable is not only delicious, but also rich in vitamins and minerals. In Germany, asparagus period usually begins in April and ends in June. During this time there are many ways to enjoy asparagus, be it as a side dish, soup or as a main course.
A popular asparagus dish is the asparagus risotto. Here is a simple recipe that you can try out:
Ingredients:
- 500g of green asparagus
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 300g risotto rice
- 1l vegetable broth
- 100ml White Wine
- 50g parmesan, grated
- 2 tablespoons of butter
- 2 tablespoons of olive oil
- Salt and pepper to taste
Preparation:
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Wash the asparagus and cut off the ends. Cut the tips and put aside, cut the rest of the asparagus into small pieces.
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Heat the vegetable broth in a saucepan.
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In one bigIn the pot, let the olive oil and butter melt over medium heat. Add the onion and garlic and sweat for about 2-3 minutes until they are soft and transparent.
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Add the rice and fry for about 1-2 minutes until it is slightly browned.
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The White Wine Add and stir until it is fully absorbed.
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Now gradually add the hot vegetable broth, stirring again and again. After each trowel was recorded, add the next one and stir. This should take about 20 minutes for the rice to be al dente.
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In the meantime, fry the asparagus tips in a pan with a little olive oil until they are golden brown and tender. Set aside.
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Add and stir in the asparagus pieces, which have been put aside in the meantime. Simmer for about 2-3 minutes until the asparagus is soft.
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Mix in the grated parmesan and season with salt and pepper.
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Spread the risotto on plates and garnish with the asparagus tips.
Bon appetit!
