June 18, 2019

Asparagus risotto

Risotto is one of my favourite dishes, and during Spring time risotto made with asparagus is perfect. For this specific risotto I have used a combination of both green and white asparagus. The types of asparagus is added at different time, as the white asparagus needs more cooking time compared to the green asparagus.

As other Spring dishes with asparagus you could also have a look into Spring green risotto and asparagus soup.

Asparagus risotto: - 2-3 servings
  • 1-2 tablespoons olive oil 
  • 1 onion - chopped
  • 300 g white asparagus - peeled and chopped into pieces of 2-3 cm
  • 250 g green asparagus - chopped into pieces of 2-3 cm
  • 200 g risotto rice
  • 1 dl white wine
  • 5 dl vegetable stock - warm
  • 20-25 g butter - i smaller pieces
  • Parmesan cheese - grated
  • salt and pepper for seasoning
  1. Chopped all the vegetable in the desired size.
  2. Heat up the olive oil in a bigger cooking pot. Add the chopped onion and white asparagus and fry them for 2-3 minutes.
  3. Add the risotto rice and stir them around for 1 minute to absorb the oil.
  4. Pour in the white wine on top of the vegetable and rice and let the wine cook at lower heat, until the majority of the wine has boiled away. 
  5. Afterwards add the warm vegetable stock little by little, let the rice absorb most of the liquid, before adding more vegetable stock. This part of the cooking process takes approx. 20 minutes.Keep stirring regular.
  6. When there is 1 dl vegetable stock left, add this vegetable stock and chopped green asparagus. Doing it like this means, that these vegetable will not do be over-cooked.
  7. Season with salt and pepper.
  8. Add the smaller butter pieces and let them melt into the risotto.
  9. Serve the risotto with grated Parmesan and chopped dill on the serving plates/bowls. 
  10. Serve together with the white wine. 

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