Here's a recipe for asparagus risotto, perfect as a side dish or main course!

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Ingredients

500 g green asparagus
1 tbsp olive oil
250 g risotto rice
2 dl white wine
8 dl vegetable broth
60 g grated Parmesan cheese

Preparations

Step 1

Peel the bottom third of the asparagus and cut into small chunks. Finely chop the shallots and then sauté them together in the heated butter for around 5 minutes.

Step 2

Remove the asparagus, add the rice and toss to coat.

Step 3

Add the wine and reduce completely. Gradually pour in the broth, stirring often so that the rice is just covered with the liquid, then let simmer for around 15 minutes.

Step 4

Add the asparagus and continue cooking over a low heat for around 5 minutes, until the rice is al dente.

Step 5

Chop the parsley coarsely and stir it in with the grated Parmesan. Stir gently until the cheese has made the risotto creamy, then remove from the heat.

Step 6

Serve it warm and enjoy! You can add a little bit of Parmesan on the top and some grilled asparagus for a stronger taste if you like.

Notes

Original Language: English