Green Asparagus Risotto Recipe
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
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!
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing risotto with asparagus.
|1||bunch||Asparagus (green or white asparagus)|
|80||ml||dry white wine (optional!)|
|Pepper (I try black pepper for this risotto)|
|40||g||Parmesan cheese (or Pecorino cheese)|
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.
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.
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.
Marinate the cocktail tomatoes in a pan with olive oil, salt, pepper and sugar.
Caramelize with the cream Brulee Brenner.
Finely grate the cheese, add some cheese, butter and olive oil to make the risotto creamy.
Season the asparagus risotto to taste with salt, pepper and nutmeg.
Add the asparagus pieces without the tips to the risotto.
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.
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.
2. Nutritional Values
3. Shopping List for Asparagus Risotto
For the risotto you need the following ingredients:
- A bunch of asparagus white or green
- young garlic
- some cocktail tomatoes
- 1-2 shallots
- risotto rice
- optional dry white wine
- vegetable broth
- butter, olive oil
- salt, pepper, sugar, nutmeg
- Pecorino or Parmesan cheese
You’ll find another simple asparagus risotto recipe elsewhere with lots of tips!
4. More Risotto Ideas
5. More Asparagus Recipes
Comments, Cooking Questions and Answers
Below you can write to me directly.
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