Risotto, a dish that always reminds me of my trip to Italy. I ate my first, truly perfect risotto in a small restaurant in Tuscany. Since then, I've been trying to recreate that creaminess and intense flavor at home. This recipe with spring asparagus is my interpretation of a classic risotto, adapted for easy preparation in the Thermomix®. Green asparagus is of course the star here. It brings a fresh, slightly bitter note and a crunchy bite to the dish. Make sure to use really fresh asparagus. It should look plump and juicy and squeak when rubbed together. The shallots provide a mild, sweetish spice that perfectly complements the asparagus. The risotto rice, preferably Carnaroli or Arborio, is crucial for the creaminess. It releases starch when cooked, which makes the risotto so special. The white wine, or apple juice for a non-alcoholic version, brings acidity and depth to the taste. The vegetable stock is the basis for the risotto and should be of good quality. Homemade broth is of course ideal, but a good bought broth will also do the trick. Parmesan provides the necessary spice and creaminess. A splash of lemon juice at the end rounds off the dish and brings freshness. Preparation in the Thermomix® is really child's play. Chopping the shallots and sautéing the shallots and rice is lightning fast. It is important that you add the broth little by little and stir the rice again and again. The Thermomix® takes over the stirring for you, but you should still keep an eye on it. The cooking time may vary depending on the type of rice. Taste the risotto at the end and adjust the cooking time if necessary. The rice should still have a slight bite, but no longer be hard. I fry the asparagus separately in the pan, as it would become too soft in the Thermomix®. For a vegan version, you can replace the Parmesan with nutritional yeast and use a vegetable broth. Instead of asparagus, you can also use other vegetables, such as peas, zucchini or mushrooms. Experiment with different herbs and spices, such as thyme, rosemary or saffron. Serve the risotto immediately after preparation. It tastes pure or as a side dish to fish or meat. A green salad goes perfectly with it. You can also prepare the risotto and store it in the refrigerator. Before serving, you should then reheat it with some broth or water and possibly stir in some Parmesan. However, it loses some of its creaminess when it is reheated.

Creamy Risotto with Spring Asparagus

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Description

Ingredients (10 ingredients)

Preparation (7 steps)

Prepare asparagus and chop shallots

Chop shallots

Sauté shallots

Sauté rice and deglaze with wine

Cook risotto

Fry asparagus

Refine risotto

Finished cooking? Great! 🎉

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