Creamy Asparagus Risotto
40 min
Under an hour
Kifli Kukták
Preparation method
Cut the butter into small cubes and return it to the refrigerator to keep it cold. Finely chop the shallot.
Bring 1.2 liters of water to a boil, then remove from heat and keep warm.
Cut off the 4 cm tips from the cleaned asparagus and set aside. Cut off and discard the woody 2 cm ends from the bottom of the asparagus. Slice the remaining asparagus stalks into 0.5 cm rounds.
Chef's tip
When making risotto, it's important not to brown the onion, but just to 'sweat' it, otherwise its flavor will be too dominant. As soon as you smell the onion, you can add the rice.
Once you add the cheese and butter, do not cook the dish further, otherwise the risotto will become greasy instead of forming a creamy emulsion.
Instead of water, you can also use a mild vegetable broth, but be careful not to overpower the delicate flavor of the asparagus. In this case, you can cook the woody ends of the asparagus in the broth for 10 minutes, then strain it.
Ingredients
Nutritional values
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