Ingredients
Method
- Cut off the woody ends of the green asparagus or simply snap them off.
- Bring these to the boil in a pan with the vegetable stock, leave to infuse for approx. 10 minutes and then strain. Keep the flavored stock warm.
- Cut the remaining asparagus spears into bite-sized pieces and fry in a large pan with a little oil until golden brown all over (approx. 5-7 minutes). Then remove and set aside.
- Sauté the finely diced onion in the same pan - with a little extra olive oil if necessary - until translucent. Add the risotto rice and fry for 1-2 minutes, stirring, until slightly translucent.
- Add a small dash of apple juice or grape juice and boil down briefly. Add ladles of hot asparagus stock to the rice, stirring regularly. As soon as the liquid is almost completely absorbed, add more stock. This process takes about 18-20 minutes.
- Just before the end of the cooking time, carefully fold the sautéed asparagus pieces into the risotto and heat through. Feel free to keep a few asparagus tips for decoration.
- Stir in the Parmesan, butter, lemon juice and a little lemon zest. Season to taste with salt and pepper. Serve with fresh herbs to taste.
Nutrition
Notes
- Frying the asparagus beforehand gives it a particularly nutty aroma - making your risotto even more aromatic.
- Always hot: The stock must simmer gently in a separate pan. If you add cold stock, you will stop the cooking process every time and the starch will not dissolve properly - the result will be less creamy.
- Ladle by ladle: Only add the stock one ladleful at a time. Only when the rice has almost completely absorbed the liquid is the next batch added.
- My tip: prepare a little more stock in advance. It's better to have a ladle of stock left over at the end than to be left with half-cooked rice because the liquid has run out.
