Recipe by Nicolas: Asparagus & Parmesan Risotto
I am usually the one cooking at home, especially since I prepare lots of recipes for the blog and Nicolas is always willing to test all kind of recipes - which we often choose together anyway. But he also knows how to cook, even though he hasn’t done so in quite a while because of work. Yesterday however, he decided to take on the chef’s hat and cook something special for me, a recipe that he created and prepared: an Asparagus & Parmesan Risotto. It was really really good! Here is the recipe!
Serves 3/4 - Ready in 40 minutes
Ingredients
- 300g Organic arborio rice (risotto rice)
- 750ml vegetable stock
- 12 asparagus, cut into 3 cm lenghts
- 20g Parmesan, finely grated
- 10cl white wine
- 1 onion
- 15g butter + 1 knob
- salt & pepper
Preparation
You should start by making your vegetable stock if you use stock cubes as it shall be ready when you need it - arborio rice can’t wait…
Once the vegetable stock is ready, you can finely slice the onion and fry them on a medium heat with the asparagus - except for the tips which you reserve for later - in the butter for about 5 minutes. In the same saucepan, put in the rice and stir constantly for 3 minutes.
Pour in the white wine and boil for 1 minute stirring constantly until the wine has been absorbed. Then pour in the hot vegetable stock in 4 or 5 times, waiting that the liquid has been absorbed before adding some more. At the second last ladleful of stock, stir in the asparagus’ tips and be careful not to break them when stirring the rice.
Once the vegetable stock has been completely absorbed, the rice should be creamy - and not al dente or crunchy. At this point, take the risotto off the heat and stir in a knob of butter and the Parmesan cheese. Season well and serve immediately.
We had this risotto with a whole trout prepared with Parmesan cheese. It was a really good meal! The risotto was creamy and tasty. The asparagus were well cooked and the whole dish was very well seasoned. It was the second time Nicolas cooked a risotto for me and I think I’ll ask for it more often now…
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Risotto aux Asperges & au Parmesan
Pour 3/4 Personnes - Prêt en 40 minutes
Ingrédients
- 300g riz à risotto bio
- 750ml bouillon de légumes (bouillon cube)
- 12 asperges, coupées en morceaux de 3 cm environ
- 20g Parmesan, râpé finement
- 10cl vin blanc
- 1 oignon
- 15g beurre + 1 noisette
- sel et poivre
Préparez le bouillon de légumes. Emincez finement l’oignon. Faites-le revenir à feu doux dans le beurre avec les asperges - sauf les pointes que vous réservez pour plus tard - pendant 5 minutes.
Ajoutez le riz et remuez sans arrêt pendant 3 minutes.
Mouillez avec le vin blanc et montez légèrement le feu. Attendez que le riz ait absorbé tout le vin puis mouillez avec le bouillon par petites louches (en 4 ou 5 fois). Attendez à chaque fois que le bouillon soit complètement absorbé par le riz avant d’en rajouter.
A l’avant-dernière louchée de bouillon, ajoutez les pointes d’asperges. Faites attention à ne pas les casser en remuant.
Une fois le bouillon totalement absorbé, le riz doit être crémeux, et non al dente ou craquant.
Hors du feu, ajoutez une noix de beurre et le parmesan râpé. Remuez bien et assaisonnez.
Servez immédiatement.
Nous avons dégusté ce risotto avec une truite entière au parmesan. Un délice !
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