Green asparagus risotto

Name: Green asparagus risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 10 g dried porcini; 2 medium onion; 500 g green asparagus; 1 TABLESPOON Oil; 250 g Risotto rice; 150 ml dry white wine; 750 ml Vegetable broth (instant); 7-10 Tbsp Salt; 50 g Parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Rocket; 1/2 bunch Chervil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

10 g dried porcini
2 medium onion
500 g green asparagus
1 TABLESPOON Oil
250 g Risotto rice
150 ml dry white wine
750 ml Vegetable broth (instant)
7-10 Tbsp Salt
50 g Parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Rocket
1/2 bunch Chervil

Directions

1
Wash porcini thoroughly, then soak in 100 ml lukewarm water for about 30 minutes. Peel and finely dice onions. Wash the asparagus and cut off the woody ends. Drain the porcini and collect the soaking water. Heat the oil in a shallow pot, fry the porcini briefly, add the onions and fry until transparent.
2
Add rice, fry briefly and deglaze with white wine. Simmer for a total of about 20 minutes, stirring occasionally, while gradually adding the mushroom soaking water and vegetable stock. Wash and clean the rocket. Rinse the chervil and pluck the leaves. Cut asparagus diagonally into slices. Add asparagus to the risotto about 5 minutes before the end of the cooking time. Grate cheese. As soon as the rice is cooked, fold in the cheese and rocket. Season with salt and pepper.
3
Add asparagus to the risotto about 5 minutes before the end of the cooking time. Grate cheese. As soon as the rice is cooked, fold in the cheese and rocket. Season with salt and pepper. Sprinkle with chervil. Spread the risotto on plates
4
Waiting time approx. 20 minutes