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Asparagus recipe: Asparagus Risotto
Ingredients for 4 servings:
6
white asparagus
rods 6 rods
green asparagus salt
butter 2 tablespoons sugar
.
Cream 1 onion finely chopped 2 tablespoons
. Oil
200 g round grain risotto rice 750 ml
asparagus cooking water
100 ml dry white wine White pepper
100 g Parmesan planed
Preparation: Asparagus, peel the green only in the lower third. White asparagus
15 minutes in plenty of salted water with butter and sugar dente
cook the green, only the last 10 minutes to cook. Both together
Remove, drain. The specified quantity of
asparagus cooking water aside.
The asparagus tips (3 cm) cut off and set aside. Rest in 1
cm long pieces, of which 1 / 3 of the cream together with
puree.
Onion in oil light stew. The rice and sauté.
Wine and asparagus cooking water. Approximately 15 minutes under constant stirring
after rice to give (always after giessen if
the liquid is overcooked). Shortly before the end of the cooking time
pieces of asparagus and mashed potatoes to give
with salt, pepper and Parmesan cheese gradually, with the asparagus tips
Serve garnished.
Rubrik: Others
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