Risotto with Asparagus

Name: Risotto with Asparagus
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 kg Young green asparagus; 100 g Butter; 1 piece Onion; 350 g Rice; 1 Glas Dry white wine; 1 l Hot meat broth; Salt; Pepper from the mill; 4 tbsp Parmesan, freshly grated

Main dish

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Cook Time

30 min

Difficulty

Medium

Prep Time

20 Min

This Thermomix® recipe for Risotto with Asparagus is ready in 30 min. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This is a simple version of asparagus risotto.

Ingredients (9 ingredients)

1 kg Young green asparagus
100 g Butter
1 piece Onion
350 g Rice
1 Glas Dry white wine
1 l Hot meat broth
Salt
Pepper from the mill
4 tbsp Parmesan, freshly grated

Preparation (7 steps)

Prepare asparagus

Clean and wash the asparagus. Cut off the ends generously. With green asparagus, usually only peel the thicker stalks in the lower half. Cut off the tips and set aside, cut the rest of the stalks into equally long pieces.

Chop onions

Thermomix® Setting

3 sec/Speed 5

Peel and quarter the onion. Place the onion in the mixing bowl and chop for 3 sec./level 5.

3 sec

Sauté onions

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Add half of the butter (50g) to the onions in the mixing bowl and sauté for 3 min./120°C/level 1.

3 min

Sauté rice

Thermomix® Setting

3 min/248°F/Speed 1 248°F

Add the rice and sauté for 3 min./120°C/level 1 while stirring.

3 min

Deglaze with wine

Thermomix® Setting

1 min/212°F/Speed 1 212°F

Pour in the wine and let it reduce without a measuring cup for 1 min./100°C/level 1.

1 min

Cook risotto

Thermomix® Setting

20 min/212°F/Linkslauf Speed 1 212°F Reverse

Add the asparagus pieces (without tips) and gradually pour in the hot meat broth so that the rice is always just covered. Cook with the measuring cup for 20 min./100°C/reverse rotation level 1. Add the asparagus tips only 5 minutes before the end of the cooking time.

20 min

Complete

Thermomix® Setting

1 min/Speed 3

As soon as the rice is cooked, season with salt and pepper, remove the pot from the stove. Add the remaining butter (50g) and Parmesan and stir in for 1 min./level 3. Let the risotto rest briefly covered before serving.

1 min