Risotto with asparagus and chanterelles

Risotto-with-asparagus-and-chanterelles-6
A great combination of creamy risotto and crisp asparagus.

 

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 grisotto rice (e.g. Arborio rice)
600 mlchicken stock
200 ggreen asparagus
200 gchanterelles (ready to cook)
1onion
1 clovesgarlic
50 mlwhite wine
30 gParmesan
40 gbutter (cubed)
1 tspsugar
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

Risotto with asparagus and chanterelles

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

Risotto with asparagus and chanterelles

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

Risotto with asparagus and chanterelles

Next, deglaze pan with white wine and continue to simmer.

50 ml white wine

Step 4

Risotto with asparagus and chanterelles

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

Risotto with asparagus and chanterelles

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

Risotto with asparagus and chanterelles

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