Ingredients
- 200 g Asparagus
- 800 ml Vegetable stock
- 1 tbsp Olive oil
-
25 g
Butter
(half used first, half later)
Alternative: Margarine
- 1 piece Onion (small, finely chopped)
- 175 g risotto rice
- 100 ml white wine (or vermouth, optional)
-
25 g
Parmesan cheese
(finely grated)
Alternative: Vegetarian hard cheese
Instructions
-
Trim woody ends from asparagus and simmer them in vegetable stock over low heat. Blanch asparagus tips for 1 minute, remove, and slice stalks into rounds.
-
Heat olive oil and half the butter in a wide pan. Cook onion gently for 5 minutes until soft. Add chopped asparagus stalks and cook for 2 minutes. Stir in risotto rice until translucent.
-
Pour in white wine (if using) and let it evaporate. Reduce heat and add stock gradually, one ladle at a time, stirring until absorbed, about 15 minutes.
-
Stir in the reserved asparagus tips and remaining butter. Remove from heat, add Parmesan, and serve immediately.
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