- 200g green asparagus
- 100g risotto rice
- 1 shallot
- 50ml white wine
- 300ml vegetable stock
- 2 tablespoons of butter
- 2 tablespoons of parmesan cheese
- 1-2 tablespoons of chopped fresh basil
- a pinch of sugar
Wash the asparagus and peel the lower third of it. Cut it in bite-sized pieces and the shallot in thin rings. Meanwhile heat one tablespoon of the butter in a big pot. Gently roast the shallot for a couple of minutes (take care that it does not get brown!). Then add the risotto rice, roast it shortly and deglaze with the white wine. Pour about one quater of the vegetable stock on top and boil until the rice has absorbed the stock, then use another quarter of the stock. Now add the asparagus and a pinch of salt, and boil again until the rice has absorbed the stock. Carry on with this unitl the rice is done (you might need a bit more or less then 300 ml – the risotto should not be to dry, but very creamy). Season with fresh basil and mix the risotto with the remaining butter and the parmesan. Season to taste with salt and pepper.
Note: This dish serves two people.
Thanks to Annegret for this very sweet picture of her dish – view her comment below to see how she changed the recipe! If you want to send in a picture or ideas for a dish as well, just send me an email to firstname.lastname@example.org!