Risotto with asparagus and chanterelles
Difficulty: Medium
Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 814 / Protein 31g / Carbohydr. 85g / Fat 35g
Ingredients (2 servings)
| 200 g | risotto rice (e.g. Arborio rice) |
| 600 ml | chicken stock |
| 200 g | green asparagus |
| 200 g | chanterelles (ready to cook) |
| 1 | onion |
| 1 cloves | garlic |
| 50 ml | white wine |
| 30 g | Parmesan |
| 40 g | butter (cubed) |
| 1 tsp | sugar |
| vegetable oil for frying | |
| salt | |
| pepper |
Utensils
cheese grater, large frying pan, small frying pan, cooking spoon, cutting board, knife
Wine Tip
Sauvignon Blanc, New Zealand, 2013
With its vegetative aroma, this classic among white wines emphasizes the crunchy and crisp combination of green asparagus and sublime chanterelle. Enjoy this wine at its best between 11 – 13°C/54°F.
Step 1
Peel and dice onion. Finely chop garlic. Next, cut green asparagus into fine slices.
cutting board, knife
1 onion / 1 garlic clove / 200 g green asparagus
Step 2
Sauté onion and garlic in some vegetable oil. Now, add risotto rice and continue to sauté until the rice is slightly translucent.
large frying pan, cooking spoon
200 g risotto rice
Step 3
Next, deglaze pan with white wine and continue to simmer.
50 ml white wine
Step 4
Gradually add small amounts of the chicken stock, about 4 – 5 times, and allow the rice to continue simmering. Keep adding the stock until the bottom of the pan ceases to be covered with liquid.
600 ml chicken stock
Step 5
Meanwhile, fry the chanterelles and green asparagus in another pan with some vegetable oil. Season with salt and pepper.
small frying pan, cooking spoon
200 g chanterelles / 200 g green asparagus / vegetable oil for frying / salt / pepper
Step 6
Remove the risotto from the stove, fold in the Parmesan and butter and season with sugar, salt and pepper. Leave to stand with closed lid for 2 min. Add three-quarters of the fried chanterelles and asparagus and fold into the risotto carefully. Place the remaining chanterelle and asparagus pieces on top of the risotto to serve.
cheese grater
30 g Parmesan / 40 g butter / 1 tsp sugar / salt / pepper
