Triple asparagus risotto

Time again to enjoy asparagus during this Spring time. I have used this recipe on asparagus risotto as starting point. On top of the fresh green and white asparagus I also decided to add some pickled white asparagus from glass, as I wanted to use the pickling stock in order to boost the asparagus flavour. This is also the reason, why I call this risotto Triple asparagus risotto.

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.

Triple asparagus risotto: - 2-3 servings

• 25-30 g butter 
• 1 onion - chopped
• 250 g white asparagus - peeled and chopped into pieces of 2-3 cm
• 200 g green asparagus - chopped into pieces of 2-3 cm
• 75 cl asparagus pickling stock
• 100 g pickled asparagus
• 200 g risotto rice
• 1 dl white wine
• 4,25 dl vegetable stock - warm
• 20-25 g butter - i smaller pieces
• Parmesan cheese - grated
• salt and pepper for seasoning
• dill as topping

1. Chopped all the vegetable in the desired size.
2. Heat up the butter 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 butter.
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. Pour in the asparagus pickling stock, let the rice absorb the liquid.
6. 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.
7. When there is 1 dl vegetable stock left, add this vegetable stock and chopped green asparagus and pickled asparagus. Doing it like this means, that these vegetable will not do be over-cooked.
8. Season with salt and pepper.
9. Add the smaller butter pieces and let them melt into the risotto.
10. Serve the risotto with grated Parmesan and chopped dill on the serving plates/bowls. 
11. Serve together with the white wine.