Green asparagus risotto and authentic parmesan cheese
Sublime creamy carnaroli risotto cooked in vegetable broth with green asparagus and tied with authentic Parmigiano-Reggiano cheese.
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Ingredients
Portions:
4
150 g
Carnaroli rice
200 g
green asparagus, trimmed and chopped
Vegetable Stock:
1 onion
1 carrot
1 celery stick
1 sprig fresh thyme
1 bay leaf
5 peppercorns
1 leek
For the Risotto:
50 ml
white wine
30 g
Parmigiano Reggiano, grated
20 g
butter
0.5 pieces
onion, finely chopped
1 bay leaf
0.25 tsp
ground white pepper
0.5 tsp
fine salt
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Trim and cut the green asparagus into 1-inch pieces. Set aside.
- In a pot, bring the vegetable stock (made with onion, carrot, celery stick, fresh thyme, bay leaf, pepper, leek) to a simmer. Keep warm.
- In a large pan, melt butter over medium heat. Add finely chopped onion and cook until translucent.
- Add the Carnaroli rice and stir for 2 minutes. Pour in white wine and cook until absorbed.
- Gradually add the warm vegetable stock, one ladle at a time, stirring continuously until the rice is creamy and cooked al dente. Mix in the green asparagus pieces halfway through cooking.
- Stir in grated Parmigiano-Reggiano cheese and season with ground white pepper and fine salt to taste. Serve immediately.
For a richer taste, you can add a knob of butter when mixing in the cheese.