Green Asparagus Risotto

What can I say about this Green Asparagus Risotto…It lookes and tastes fantastic! One of my favorite ways of making Risotto.

Recipe Green Sauce:
– Green Asparagus Stems
– ⁠Spinach
– ⁠blanch asparagus for 3 min and spinach for 1 min and quench in cold water
– ⁠mix it with 1 tbsp. olive oil, 100ml vegetable stock, salt

Ingredients Risotto:
– ⁠1 shallot
– ⁠3 garlic cloves
– ⁠200g risotto rice
– ⁠30ml vermouth
– ⁠3 tbsp. olive oil
– ⁠700ml vegetable stock
– ⁠Green Sauce
– ⁠2 knobs of butter
– ⁠50g grated parmigiano reggiano

1. It is important to toast the risotto rice with the shallots and garlic and then deglaze the pan with vermouth or white wine
2. ⁠Add stock little by little until it is 5 min away to al dente
3. ⁠Add green sauce
4. ⁠cook until really close to al dente
5. ⁠turn down heat and add butter and parmigiano reggiano
6. ⁠stir until creamy
7. ⁠Sear the tips of the asparagus in olive oil, salt and pepper and use it as a topping

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