Asparagus risotto

ASPARAGUS RISOTTO

Portions : 4 - Preparation : 10 minutes - Cooking time : 20 to 25 minutes

Ingredients

• 1 bunch asparagus
• 2 l (8 cups) chicken broth
• 60 ml (4 tablespoons) olive oil
• 1 clove garlic, chopped
• 1 onion, finely chopped
• 500 ml (2 cups) Arborio rice
• 125 ml (1/2 cup) dry white wine
• 30 ml (2 tablespoons) unsalted butter
• 250 ml (1 cup) grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. Clean asparagus and cut to 1/4 stalk length.
2. Bring stock to a boil in a saucepan. Add asparagus stalks and simmer for 10 minutes. Set aside the hot stock, remove and discard the asparagus stalks.
3. Meanwhile, cut the asparagus into small sections.
4. In a hot frying pan, sauté the asparagus in a little olive oil for 2 minutes. Add garlic, salt and pepper. Remove from heat and set aside.
5. In a saucepan, sweat the onion in the remaining olive oil.
6. Add the rice and stir for 2 minutes over medium heat.
7. Deglaze with white wine, then add ¼ of the hot stock.
8. Let the rice absorb the liquid, while stirring, then add ¼ of the hot stock again.
9. Continue, gradually adding ¼ of the stock.
10. Check if the rice is almost cooked. Depending on how much rice remains cooked, add the last quarter of stock or a little less.
11. Once the rice is cooked al dente, remove from the heat and add the butter, Parmesan and prepared asparagus pieces. Check seasoning.