White Asparagus Risotto With Prosecco
by Anja
I love asparagus - both, the green and the white one. Here in Europe, the white one is only available during season, and this short season is always anxiously awaited. Last year, when I was breastfeeding, I had to skip the season (luckily, Julie was never a picky eater and not sensitive to any foods I had when breastfeeding, so I didn't follow a specific diet and ate everything I wanted, with asparagus being the only exception. Asparagus really does change the taste of breastmilk to a large extent and most infants will refuse it).
So, this time around I am making up for the lost season and have tried asparagus in all my favorite ways (for example, with vanilla butter). And I tried this new recipe here, which we all fell in love with!
Ingredients (serves 4)
2 lb. white asparagus
3 garlic cloves
1 tablespoon olive oil
300g (about 1.25 cups) risotto rice
2 dl (about 1 cup) prosecco (or champagne, cava or any sparkling wine)
7 dl (about 2.5 to 3 cups) chicken broth
1 organic orange
3-4 sprigs thyme
2-3 tablespoons butter
3-4 tablespoons grated parmesan
salt and pepper
1. Peel asparagus and chop off the dry ends and discard. Chop off the tips at a length of about an inch and a half. Thinly slice the rest of the asparagus.
2. In a pot, bring salted water (add a pinch of sugar) to a boil, add asparagus tips and cook until tender (about 10 minutes). Drain and set aside (keep warm by covering with tin foil).
3. In the meantime, peel and smash garlic. In a large, nonstick pan, heat the oil over medium heat, add garlic and sauté for a minute. Add asparagus slices and sauté for another 5 minutes. Add rice and sauté for a minute. Then add prosecco. Reduce heat to low.
4. Once the prosecco has completely reduced, add a third of the chicken broth and let simmer, stirring occasionally. As soon as all liquids have been absorbed, add some more broth. Continue this process until all broth is gone and rice is tender but still al dente (you may add a bit more water if you need it).
5. Add orange zest, thyme, parmesan, butter, and salt and pepper to taste. Stir well. Serve with asparagus tips on top.
Enjoy!
I love asparagus - both, the green and the white one. Here in Europe, the white one is only available during season, and this short season is always anxiously awaited. Last year, when I was breastfeeding, I had to skip the season (luckily, Julie was never a picky eater and not sensitive to any foods I had when breastfeeding, so I didn't follow a specific diet and ate everything I wanted, with asparagus being the only exception. Asparagus really does change the taste of breastmilk to a large extent and most infants will refuse it).
So, this time around I am making up for the lost season and have tried asparagus in all my favorite ways (for example, with vanilla butter). And I tried this new recipe here, which we all fell in love with!
Ingredients (serves 4)
2 lb. white asparagus
3 garlic cloves
1 tablespoon olive oil
300g (about 1.25 cups) risotto rice
2 dl (about 1 cup) prosecco (or champagne, cava or any sparkling wine)
7 dl (about 2.5 to 3 cups) chicken broth
1 organic orange
3-4 sprigs thyme
2-3 tablespoons butter
3-4 tablespoons grated parmesan
salt and pepper
1. Peel asparagus and chop off the dry ends and discard. Chop off the tips at a length of about an inch and a half. Thinly slice the rest of the asparagus.
2. In a pot, bring salted water (add a pinch of sugar) to a boil, add asparagus tips and cook until tender (about 10 minutes). Drain and set aside (keep warm by covering with tin foil).
3. In the meantime, peel and smash garlic. In a large, nonstick pan, heat the oil over medium heat, add garlic and sauté for a minute. Add asparagus slices and sauté for another 5 minutes. Add rice and sauté for a minute. Then add prosecco. Reduce heat to low.
4. Once the prosecco has completely reduced, add a third of the chicken broth and let simmer, stirring occasionally. As soon as all liquids have been absorbed, add some more broth. Continue this process until all broth is gone and rice is tender but still al dente (you may add a bit more water if you need it).
5. Add orange zest, thyme, parmesan, butter, and salt and pepper to taste. Stir well. Serve with asparagus tips on top.
Enjoy!
