Spring finally arrived when the asparagus has season. And how can you celebrate the beginning of the spring better than with a delicious asparagus risotto recipe? I am very pleased that I finally found asparagus to buy. Well, I've seen it 2-3 weeks in supermarkets, but I haven’t purchased it as it was not regional. Now you can find the Austrian asparagus everywhere so I cooked asparagus risotto. The recipe can be found in the book "The ultimate vegetarian Collection" by Alison Host & Simon Host. I received the book as a gift 3 or 4 years ago and was brought from New Zealand.
You need:
250
g aspargus
1
onion
1
garlic clove
2
tbsp butter
1
cup g risotto rice
½
cup dry white wine
2
cups vegetable stock
4
tbsp freshly grated Parmesan
Preparation
time: 35 minutes
Servings:
2-3
This is how we proceed:
Wash
asparagus and cut the stalks into 4 cm pieces (trough away the ends). Put them
into a pan, add the vegetable stock and boil for 5 minutes. Drain and reserve
the cooking liquid in another container.
In
a pan melt the butter. Peel onion and garlic, chop finely, add in the pan and
cook until onion is transparent. Add the rice and cook for about 1 minute. Add
the wine and let the rice to soak it up. Stir. Continue to add vegetable stock
(so the rice is covered by this) and let the rice soak it up. Stir at regular
intervals. Do this until you used all the stock. The rice should be tender
after 20 minutes. If not, then add some more water. Fold in the Parmesan and
season with salt and pepper. Add the asparagus and cook for another minute.
Arrange on plates, garnish with Parmesan and serve.
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