Recipe Recommendation for May 2020
Delicious Asparagus Risotto
Ingredients for 2 People:
- 600g Asparagus (mix of green and white at will)
- 250g Risotto rice
- 125ml White wine
- Olive oil
- 2 Shallots
- Approx. 80g grated Parmesan
- Salt and pepper
Finally, it’s asparagus season again! May marks the beginning of the season and many delicious recipes for preparing the beloved asparagus can be found. We’ll show you one of them you in our monthly recipe article: Asparagus risotto!
First, peel the asparagus and cut the woody ends are off. Do not throw away the peels! These are later boiled up to gain aroma for the stock. Cook the peeled asparagus spears in boiling water until they are firm to the bite and cut them into pieces being about 1 cm thick.
Bring approx. 1 l water to boil for our brew. Cut the lemon into slices and let it simmer with a pinch of sugar, salt and the asparagus peels for about 25 minutes. Then pass the brew through a sieve once to filter out the peels and lemons.
Peel and chop the shallots. Sweat them lightly in some olive oil.
Add the risotto rice to the shallots and sauté over a low heat, stirring constantly, until it is glassy. Deglaze with the white wine and gradually add ¾ of the asparagus stock. Always add only as much liquid as is necessary to cover the rice and only add more when it has completely absorbed it. Add liquid to the risotto until the rice is al dente.
Stir approx. 2 tbsp. butter and the parmesan into the risotto so that it becomes nice and creamy.
Finally, season to taste together with the asparagus and salt and pepper and serve. If you like, you can also fry the asparagus tips in a little butter. Seasoned with salt, the roasting gives the asparagus risotto a special flair.