Recipe: Green Asparagus Risotto

Name: Risotto aux asperges vertes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 300 g riz arborio ou carnaroli750 g asperges vertes très fraîches épluchées, débarrassées de la partie dure, les tiges tendres taillées en sifflets (biseaux) et les pointes à part1 litre bouillon de légumes7 cl vin blanc sec aromatique1 oignon finement émincé2 càs huile d'olive15 g beurre80 g mascarpone50 g parmesan râpé au dernier + quelques copeaux faits à l'économesel (très peu si le bouillon est déjà salé)poivre du moulin

By Dubarry ★ ★ ★ ★ ★ 5/5 (4 reviews) Other dishes

Prep 20 min

Cook 20 min

Total 40 min

Servings 4 serv.

Ingredients for 4 servings

300 g arborio or carnaroli rice
750 g very fresh green asparagus peeled, stripped of the hard part, tender stems cut into beveled pieces and tips set aside
1 liter vegetable stock
7 cl dry aromatic white wine
1 finely sliced onion
2 tbsp olive oil
15 g butter
80 g mascarpone
50 g grated parmesan at the end + a few shavings made with a vegetable peeler
salt (very little if the stock is already salted)
freshly ground pepper

Step-by-step directions

1/Basic preparation of risotto in accordance with other recipes on the site: heat the stock.

1- Meanwhile, sweat the onion in the oil, without browning, add the rice, coat it well with fat to pearl it then moisten with white wine. let it reduce almost completely fairly quickly to evaporate the alcohol from the wine, then moisten with 1/3 of the stock. let it be slowly absorbed by the rice, covered while stirring with a spatula
3/ Gently pan-fry lightly without cooking (1 min) the asparagus tips in butter, without letting them brown or shrivel and set aside (if your asparagus is a bit thick, blanch for 2 minutes in boiling water and drain on a cloth
4/ When the first 1/3 stock is almost absorbed, add a second third and the asparagus pieces. cover and let cook
5/ Here the stock is almost absorbed again, taste the rice to assess its cooking point then add the amount of stock needed so that its almost complete cooking (the rice should remain supple and creamy) coincides with the end of cooking: only a little experience and good knowledge of your rice will allow you to judge the quantity