Green Asparagus Risotto Recipe

Name: Green Asparagus Risotto Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 19 min
Cook time: 26 min
Total time: 45 min
Yield: 2
Ingredients: Asparagus 1 bunch; shallots 1-2 pc; vegatable broth 300-400 ml; brown sugar some; Olive oil 4 tbs; butter some; risotto rice 120 g; dry white wine 80 ml; nutmeg etwas; Salt; Pepper; Olive oil etwas; young garlic 1 Stück; Salt etwas; cocktail tomatoes 6 Stück; Parmesan cheese 40 g

To the recipe Video Cook Talk

Asparagus risotto with green Recipe image — Green Asparagus risotto Recipe image

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

My Asparagus Risotto Recipe is presented in this article.

Whether you use green asparagus or white asparagus, both varieties are delicious.The aspara

gus season in Germany begins in April and ends on St. John’s Day, 24 June, at the end of the asparagus New Year’s Eve.

I’ll show you how to prepare asparagus risotto step by step in the article.

In addition, there are tips on how to perfectly match the colour of your asparagus risotto.

This is how you conjure up joy on the table. I wish you all the best!

Table of Contents

1. Recipe Asparagus Risotto
2. Nutritional Values
3. Shopping List for Asparagus Risotto
4. More Risotto Ideas
5. More Asparagus Recipes

1. Recipe Asparagus Risotto

Below you will find my step by step guide.

I learned how to prepare it from an Italian cook in Verona.

With the tips in the article you can change and complete the recipe according to your own taste.

Wish you good luck!

Asparagus Risotto

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 731

Preparation Time 19 Min.

Cook Time 26 Min.

Total Time 45 Min.

Simple instructions for preparing risotto with asparagus.

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Ingredients

Risotto Ingredients
1	bunch	Asparagus (green or white asparagus)
1-2	pc	shallots
300-400	ml	vegatable broth
	some	brown sugar
4	tbs	Olive oil
	some	butter
120	g	risotto rice
80	ml	dry white wine (optional!)
	etwas	nutmeg
		Salt
		Pepper (I try black pepper for this risotto)
Decoration
etwas		Olive oil
1	Stück	young garlic
etwas		Salt
6	Stück	cocktail tomatoes
40	g	Parmesan cheese (or Pecorino cheese)

Instruction

Preparation step 1

Fresh and crispy fried young garlic. — Young garlic, finely chopped and deeply fried, tastes wonderful with this pasta. Please don't forget salt!

Prepare garlic

Cut young garlic green into thin slices and fry in hot oil for 2-3 minutes until light brown.

Drain the fried garlic on a paper towel and season with salt.

Preparation step 2

Risotto Rice with Shallots — Finely dice shallots and sweat colorless in a saucepan with the rice in a little olive oil.

Prepare rice

Brown the risotto rice and diced shallots in a pan with a little butter and olive oil.

Add the white wine, bring to the boil with the vegetable stock and simmer until light.

Stir the risotto constantly.

Preparation step 3

Asparagus peeled, green — Peeled green asparagus

Prepare asparagus

Peel the asparagus and cut off the ends, cut the asparagus spears into fine pieces up to the tips.

Season a little water with salt, pepper and sugar and bring to the boil.

Cook the asparagus pieces until al dente, drain and use the cooking water for the risotto.

Preparation step 4

Caramelize tomatoes over an open fire. — Caramelize tomatoes with the creme brulee burner.

Prepare tomatoes

Marinate the cocktail tomatoes in a pan with olive oil, salt, pepper and sugar.

Caramelize with the cream Brulee Brenner.

Preparation step 5

Risotto in a pot. — Risotto in the pot while preparing. You can cook the bear's garlic in a pot and use the bear's garlic stock for the risotto.

Finish risotto

Finely grate the cheese, add some cheese, butter and olive oil to make the risotto creamy.

Preparation step 6

Add asparagus to the asparagus risotto. — Place the cooked asparagus on a sieve and finish cooking the risotto until al dente. Season the risotto with butter, grated cheese, salt, pepper and nutmeg and pull the asparagus pieces under the risotto without the tips.

Asparagus supplement

Season the asparagus risotto to taste with salt, pepper and nutmeg.

Add the asparagus pieces without the tips to the risotto.

Preparation step 7

Asparagus risotto close-up. — The asparagus risotto looks delicious and tastes fantastic.

Serve

Arrange the asparagus risotto on warm plates and toss the prepared decorative asparagus tips in foamed butter and place on the risotto.

Sprinkle risotto with cheese, add caramelized cocktail tomatoes, sprinkle with crispy garlic, sprinkle risotto with some cold olive oil and serve quickly.

Video

Information about Asparagus Risotto by other chefs:

Alfons Schuhbeck cooks his asparagus risotto with ginger and lemon peel.
Johann Lafer cooks his asparagus risotto with Kalahari salt and Malabar pepper.
Cornelia Poletto cooks asparagus risotto with allspice d’Espelette and mint.
Jamie Oliver cooks his asparagus risotto with lots of lemon and mint.