Creamy spring risotto recipe with green Asparagus and vermouth
Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.
Course: Main Course
Keyword: Asparagus, asparagus risotto, gluten free, Italian food, pumpkin risotto, risotto recipes, spring, spring recipes, vegetarian main course
150gchallots, finely minced3-5 depends on the size but you can use a simple kitchen onion too
50mlvermouthlike martini, noilly prat but you can leave it out too if you dont have any at hand
1200mlvegetable brothit can be that you need a little bit more or maybe lesse than the 1200ml depends on your rice
1/2tsplemon zestfrom an organic lemon
70ggrated parmesan cheeseplus more for serving
Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
Add the risotto rice and fry for another 5 minutes under constant stiring.
The rice will start to release his flavor and start to fume slightly thats the moment to deglace everything with the white wine and the vermouth.
When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
Repeat that step until 1 quarter of the stock is left.
When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.