Risotto with asparagus and chanterelles

Risotto with asparagus and chanterelles

46 ratings

Claudia, banker


„A great combination of creamy risotto and crisp asparagus.“

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
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 clove
garlic
50 ml
white wine
30 g
Parmesan
40 g
butter (cubed)
1 tsp
sugar
salt
pepper
vegetable oil for frying
Metric
Imperial
  • 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 clove garlic
  • 50 ml white wine
  • 30 g Parmesan
  • 40 g butter (cubed)
  • 1 tsp sugar
  • salt
  • pepper
  • vegetable oil for frying

Utensils

  • cheese grater
  • large frying pan
  • small frying pan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

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.

Nutrition per serving

Cal
814
Protein
31g
Fat
35g
Carb
85g

Step 1/6

Peel and dice onion. Finely chop garlic. Next, cut green asparagus into fine slices.
  • 1 onion
  • 1 clove garlic
  • 200 green asparagus
  • cutting board
  • knife

Peel and dice onion. Finely chop garlic. Next, cut green asparagus into fine slices.

Step 2/6

Sauté onion and garlic in some vegetable oil. Now, add risotto rice and continue to sauté until the rice is slightly translucent.
  • 200 risotto rice
  • large frying pan
  • cooking spoon

Sauté onion and garlic in some vegetable oil. Now, add risotto rice and continue to sauté until the rice is slightly translucent.

Step 3/6

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

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

Step 4/6

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

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.

Step 5/6

Meanwhile, fry the chanterelles and green asparagus in another pan with some vegetable oil. Season with salt and pepper.
  • 200 chanterelles
  • 200 green asparagus
  • vegetable oil for frying
  • salt
  • pepper
  • small frying pan
  • cooking spoon

Meanwhile, fry the chanterelles and green asparagus in another pan with some vegetable oil. Season with salt and pepper.

Step 6/6

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.
  • 30 Parmesan
  • 40 butter
  • 1 tsp sugar
  • salt
  • pepper
  • cheese grater

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.