Rutronik News

Asparagus risotto

  Newsletter Article


(Serves 4)

  • 400 g green asparagus
  • 100 g white asparagus
  • 1 l vegetable stock
  • 1 small onion
  • 1 clove of garlic
  • olive oil
  • 250 g Risotto rice
  • 200 ml dry white wine
  • 200 g Parmesan cheese
  • butter
  • salt
  • pepper



Peel the lower third of the green asparagus spears and cut off the ends. Peel the white asparagus and cut off the ends. Cut the asparagus into bite-sized pieces. Put the asparagus heads aside. Cook the remaining asparagus pieces in the vegetable stock for about 4 minutes, then add the asparagus heads for another 2 minutes. Drain and catch the broth. Peel onion and garlic, dice and sauté in olive oil. Add the rice and fry. Deglaze with white wine and let evaporate. Gradually add the asparagus stock while stirring. This takes about 25 minutes. Grate the parmesan, season the risotto with pepper, add the butter and stir in 2/3 of the cheese. Add the asparagus pieces. Spread the risotto on plates and sprinkle with the remaining Parmesan cheese. Bon appétit!