Creamy Green Asparagus Risotto
Equipment
- Large wok or braising pan
- ladle,
Ingredients
- 1 bunch green asparagus
- 750 ml chicken broth from 1 bouillon cube
- 2 shallots finely chopped
- 1 clove garlic minced
- 4 tablespoons olive oil
- 300 g Arborio rice
- 150 ml dry white wine
- 150 ml heavy cream
- 4 sprigs parsley chopped
- 1 bag of arugula mix
- Balsamic dressing
- Parmesan cheese Parrano or similar
Instructions
- Trim the tough ends off the asparagus spears.
- Cut the asparagus into 4 cm pieces and cook them in the chicken broth for about 7 minutes until tender.
- Remove them from the broth and set aside, keeping the broth.
- In a large wok or braising pan, sauté the shallots and garlic in olive oil over low heat until softened.
- Add the Arborio rice to the pan and stir until the grains are coated in oil and become translucent.
- Pour in the white wine and stir until it’s absorbed by the rice.
- Gradually add the chicken broth, a ladleful at a time, stirring occasionally, and allowing the rice to absorb the liquid before adding more.
- This process should take about 20 minutes.
- After about 15 minutes of cooking, add the asparagus pieces to the rice.
- Once the rice is creamy and tender, stir in the heavy cream and chopped parsley.
- In a separate bowl, toss the arugula mix with balsamic dressing.
- To serve, divide the dressed arugula among 4 plates, top with the risotto, and generously shave Parmesan cheese over each serving.
Notes / Tips / Wine Advice:
Wine advice:
This Creamy Green Asparagus Risotto pairs well with a crisp and acidic Sauvignon Blanc or Pinot Grigio.Nutritional Information
Calories: 500 kcal | Carbohydrates: 55 g | Protein: 8 g | Fat: 25 g | Fiber: 3 g | Sugar: 3 g