Asparagus Risotto




Rating: 3.69 / 5.00 (151 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:















Instructions:

For the asparagus risotto, peel the asparagus and cut into 3 cm long pieces. Heat the butter and olive oil in a large pot, sauté the finely chopped white onion until translucent, then add the rice and sauté briefly, then deglaze with white wine. The most important thing now is to stir until the liquid is reduced. Now add the asparagus tips. Season with the saffron threads, ladle in the chicken soup and stir until the liquid is reduced. This process takes about 20 minutes. Finally, stir in the liquid whipped cream, shrimp and parmesan, season to taste.

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