Buy all ingredients right below the recipe
Ingredients
- 150 g of Risotto rice
- 500 ml of Vegetable broth
- 250 g of Asparagus (fresh)
- 250 g of Green asparagus
- 1 Onion
- 50 ml of White wine
- 50 g of Parmesan
- 2 tbsp of Olive oil
- 1 tbsp of Unsalted butter
- 1 pinch of Saffron
- 1 pinch of Salt
- 2 tbsp of Pine nuts
- 1 tbsp of Fresh flat-leaf parsley
- 1 pinch of Ground black pepper
Preparation
- 1Heat the broth in a small pot and keep warm. Brown the pine nuts in a pan without fat and set aside. Grate the Parmesan. Let the saffron soak in a small amount of water.
- 2Dice the onion very finely. Peel the white asparagus, cut off the ends. Wash the green asparagus, snap off the ends. Cut the lower half of the asparagus into thin slices (2-3 mm), cut the upper half into pieces about 3 cm long. Set both aside separately.
- 3Heat olive oil and butter in a large pot, sauté onions until translucent, add rice and fry briefly. Deglaze with white wine. Once the wine has evaporated, add a ladle of broth and the saffron water. Simmer, stirring constantly, and gradually add more broth until the rice is cooked but still al dente (approx. 20-30 min).
- 4In parallel, steam the small asparagus slices in a pan with a little butter and water for 3-4 minutes. Drain and set aside. Then fry the larger asparagus pieces in olive oil for approx. 5-6 min, deglaze with a little water and season with salt and pepper.
- 5Once the rice is cooked, fold in the small asparagus rings and the grated Parmesan (reserving some for garnish). Adjust consistency with remaining broth and season to taste.
- 6Arrange on preheated plates, garnish with the fried asparagus pieces, remaining Parmesan, parsley, and pine nuts.
