Risotto with Asparagus
The distinct flavour and texture of asparagus create a delicious complementary ingredient to this spring risotto.
Main Course
Gluten free
Ingredients per serving
Prepare Asparagus
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Asparagus, green, fresh 450.0 g
Finish the Dish
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Onions, fine diced 75.0 g
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Olive oil 30.0 ml
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Rice, arborio 200.0 g
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White wine 60.0 ml
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Peas, green, frozen 75.0 g
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Heavy cream 30.0 ml
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Garlic, minced 5.0 ml
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Parmesan cheese, grated 60.0 ml
Preparation
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Prepare Asparagus
- Blanch asparagus tips in boiling salted water, about one minute. Place in ice bath; chill and reserve.
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Finish the Dish
- Sweat onion and garlic in the olive oil.
- Add rice and stir. Lightly toast rice, then deglaze with wine.
- Add about 250 ml prepared Knorr® Liquid Concentrated Base Chicken and stir, as the broth evaporates, continue to add in 250 ml portions while stirring.
- Cook risotto until rice is al dente and most of the liquid is absorbed. The texture should be creamy. Stir in asparagus tips, peas, cream and Parmesan cheese; adjust seasoning.
