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The asparagus season is the best time in spring. In this post I will show you how you can prepare a delicious asparagus risotto and use everything from asparagus.
Fresh German asparagus straight from the field is one of my standard purchases in spring. Asparagus can be processed in a variety of ways. A delicious variant is this asparagus risotto with fresh white and green asparagus. This asparagus risotto is based on a freshly cooked asparagus stock that is obtained from the asparagus peels. To do this, the bowls are simply boiled in a little water with salt and oil so that they give off their taste. The risotto rice is cooked with this stock and then refined with crispy pieces of asparagus.
I decided to use white and green asparagus to give the whole dish a little more color and variety. Of course, the risotto can also be prepared with just one type of asparagus. If you tend towards this variant, I recommend that you use the white asparagus so that you can cook the underlying asparagus stock from the peels
You can find out how your risotto works particularly well in the article on my delicious one Risotto with fresh mushrooms .
Nutritional Information per serving
Calories: 350 – Protein: 13g – Fat: 10g – Carbs: 52g
- 300g white asparagus
- 160g green asparagus
- 170g risotto rice
- 10g butter
- 30g parmesan
- 1 shallot
- 1 clove garlic
- salt, pepper
- Step 1 Peel the white asparagus and cut into pieces. Collect the peel in a pot with 1.5l of water and boil to a broth (20-30 minutes)
- Step 2 Dice the shallot and garlic and sauté in another pot. Then add the asparagus pieces and risotto rice and fry briefly. Then deglaze with the asparagus broth
- Step 3 Let the risotto simmer for about 25 minutes. Stir again and again and add broth as soon as the liquid has evaporated.
Finally, cut the green asparagus into pieces and stir into the risotto. Let it cook for 5 minutes. Finish with butter and Parmesan cheese.