+

Prepare Asparagus

  • Asparagus, green, fresh 450 g

Finish the Dish

  1. Prepare Asparagus

    • Blanch asparagus tips in boiling salted water, about one minute. Place in ice bath; chill and reserve.
  2. 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.

    Note: For wild mushroom risotto, add 40 g of sautéed wild mushrooms