Asparagus risotto
This dish tastes best with fresh asparagus harvested in spring!
There are various recipes in South Tyrol that perfectly showcase the regional asparagus. Here we reveal an excellent recipe for an asparagus risotto from South Tyrol to enjoy at home. Asparagus risotto
Asparagus with tips of the green asparagus
user11694906The recipe:
Ingredients for 4 people:
- 4 asparagus spears von Terlan
- 160 g risotto rice
- 1 onion, finely chopped
- 3/4 litre asparagus water (asparagus stock)
- Cream and butter white pepper and Parmesan cheese.
Preparation:
Peel the asparagus spears and cut into pieces about one centimeter long. Boil lightly in salted water for about 15 to 20 minutes and lightly fry the finely chopped onion in oil. Add the rice, sauté briefly and pour in the asparagus stock. Cook for about 15 minutes, stirring constantly. Just before the rice is ready, add the asparagus pieces and season with salt, pepper, cream, butter and parmesan. Garnish with a few asparagus tips and serve.
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