Name: Risotto with Asparagus
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
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

Description

Guys, this asparagus risotto from the Thermomix® is amazing! The young, crisp green asparagus – preferably fresh from the market – gives the dish a wonderfully spring-like touch. Thanks to the gentle preparation in the Thermomix®, the rice becomes perfectly creamy without constant stirring. The white wine provides a fine acidity that harmonizes perfectly with the sweetness of the asparagus. And the freshly grated Parmesan? Of course, that shouldn't be missing! It gives the risotto the finishing touch and makes it really nice and smooth. By the way, I deliberately season sparingly so that the delicate asparagus taste is not lost. If you like, you can grind a little pepper over it at the end. The risotto is perfect for a quick lunch or a light dinner. Even vegetarians will love it! Try it out, you will be thrilled!

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 equal lengths.

Chop onions

Thermomix® Setting

3 sec/Speed 5

Peel and quarter the onion. Put 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 the Parmesan and stir in for 1 min./level 3. Let the risotto stand covered for a short time before serving.

1 min

Finished cooking? Great! 🎉

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About this recipe

For me, risotto is more than just a dish, it is a reminder of my trip to Italy. In a small trattoria in Tuscany, I ate a risotto with fresh ingredients from the garden for the first time. The simplicity and the intense taste immediately impressed me. Since then, I have been experimenting with different variations, and this asparagus risotto is one of my absolute favorite creations. The green asparagus is the star here. It should really be fresh, preferably straight from the market. Make sure it is crisp and has a beautiful, bright color. The asparagus brings a fine sweetness and a slightly tart note to the risotto. The onion forms the aromatic base, it is finely chopped in the Thermomix® and sautéed in butter to release its sweetness. The rice, preferably Carnaroli or Arborio, is crucial for the creamy consistency. It absorbs the aromas of the broth and asparagus and releases starch that binds the risotto. The dry white wine provides a pleasant acidity that balances the dish. The hot meat broth is the basis for the taste and the creaminess. I prefer to use homemade broth, but a good vegetable broth is also a good alternative. The Parmesan, freshly grated, should of course not be missing. It gives the risotto the finishing touch and ensures a nice creaminess. When preparing it in the Thermomix®, it is important to keep an eye on the temperature and stirring speed. The onions should not get too brown, and the rice should not be stirred too much, otherwise it will release too much starch and the risotto will become sticky. I only add the asparagus tips shortly before the end of the cooking time so that they do not become too soft. Make sure that the broth is always hot before adding it to the rice. This prevents the cooking process from being interrupted. For a vegetarian version, you can simply replace the meat broth with vegetable broth. If you like it vegan, you can use plant-based alternatives instead of butter and Parmesan. Instead of Parmesan, you can use nutritional yeast to achieve a similar, spicy taste. Feel free to experiment with other spices. A hint of nutmeg or some lemon zest go perfectly with the asparagus. Serve the risotto as a main course or as a side dish to fish or meat. A fresh salad goes perfectly with it. A glass of dry white wine rounds off the dish. Leftovers of the risotto can be stored in the refrigerator. The next day it tastes almost even better warmed up. You can also process the risotto into arancini by forming it into small balls, breading them and frying them. The risotto can also be prepared well in advance. You can already sauté the onions and rice and then store them in the refrigerator. Shortly before serving, add the broth and asparagus and finish cooking the risotto.