Prepare asparagus risotto with green asparagus. Step by step recipe for gourmets!

Asparagus risotto with green asparagus and tomatoes
Asparagus risotto served with caramelized cocktail tomatoes.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

My recipe Asparagus Risotto is presented in this article. Whether you use green asparagus or white asparagus, both varieties are delicious. The asparagus season in Germany begins in April and ends on St. John’s Day, 24 June, at the end of the asparagus New Year’s Eve. I’ll show you how to prepare asparagus risotto step by step in the article. In addition, there are tips on how to perfectly match the colour of your asparagus risotto. This is how you conjure up joy on the table. I wish you all the best!

1. Asparagus Risotto Shopping List for the Supermarket

For the asparagus risotto you need the following ingredients: You can find the exact quantities below in the recipe asparagus risotto!

2. Prepare asparagus risotto step by step

For the asparagus risotto I first prepare the decorations and grave goods…
Asparagus risotto ingredients
For the asparagus risotto you need asparagus, shallots, young garlic, cocktail tomatoes.
My asparagus risotto needs asparagus, shallots, young garlic, cocktail tomatoes.  
Peeled green asparagus.
Peel the green asparagus only at the ends, starting with the white asparagus 3-4 cm below the tip.
Green asparagus peel only at the ends, white asparagus starting 3-4 cm below the tip.
Young garlic
Young garlic is the first choice for the asparagus risotto. Young garlic can be recognized by its green color.
Young garlic is the first choice for the asparagus risotto. Young garlic is recognizable by its green colour. I cut the green into fine rings…
Young garlic in the frying pan
Fry the young asparagus finely chopped in hot oil until light brown and crispy. This only takes about 2-3 minutes.
Fry the young asparagus finely chopped in hot oil until crispy light brown. This only takes about 2-3 minutes.
Fried young garlic
Take the crispy, deep-fried young garlic out of the pan, let it drip on kitchen crepe, season with salt to decorate the asparagus risotto.
Remove crispy fried young garlic from the pan, drain on kitchen crepe, season with salt to decorate the asparagus risotto.
Asparagus risotto approach with shallots
Finely dice shallots and sweat colorless in a saucepan with the rice in a little olive oil.
Finely dice the shallots and brown them in a pot with the rice in a little olive oil until colourless. Then add the broth and simmer for 18-20 minutes until stirring. Keep the risotto liquid so that you get a creamy risotto on the table.
Cooking asparagus for asparagus risotto.
Cut the peeled asparagus into small or large pieces. For this risotto I decided to cut the asparagus stalks into thin slices. Cook the long tips and the asparagus pieces in a saucepan with water until they are al dente. Season the water with salt, pepper and a little sugar beforehand.
Cut the peeled asparagus into small or large pieces. For this risotto I decided to cut the asparagus spears into thin slices. Cook the long tops and the asparagus pieces in a pot with water until al dente. Season the water with salt, pepper and a little sugar.
Guaranteed success: Cook the asparagus in an extra pot until exactly firm to the bite. Use a little water to boil the asparagus and season the water with salt, pepper, nutmeg and a little sugar. Then use the asparagus stock in addition to the vegetable stock for risotto preparation. This adds asparagus flavour to the risotto and the asparagus is exactly firm to the bite.
 
Caramelize the cherry tomatoes.
The cocktail tomatoes with a little olive oil, salt. Marinate the pepper and sugar. Then caramelize with a creme brulee burner and prepare to serve.
The cocktail tomatoes with some olive oil, salt. Marinate the pepper and sugar. Then caramelize with a cream Brulee burner and prepare for serving.
Add asparagus to the asparagus risotto.
Place the cooked asparagus on a sieve and finish cooking the risotto until al dente. Season the risotto with butter, grated cheese, salt, pepper and nutmeg and pull the asparagus pieces under the risotto without the tips.
Place the cooked asparagus on a sieve and cook the risotto until al dente. Flavour the risotto with butter, grated cheese, salt, pepper, nutmeg and place the asparagus pieces under the risotto without the tips.  
Asparagus risotto when serving.
Arrange asparagus risotto: heat the plate, place the asparagus risotto on the plates, toss the asparagus tips in butter and serve. Add cocktail tomatoes and serve with finely grated cheese, fried garlic and olive oil.
Arrange the asparagus risotto: Heat the plates, put the asparagus risotto on the plates, toss the asparagus tips in butter and add to the sauce. Add the tomatoes and serve with finely grated cheese, fried garlic and olive oil.  
Asparagus risotto close-up.
The asparagus risotto looks delicious and tastes fantastic.
The asparagus risotto looks delicious and tastes fantastic.

3. Asparagus risotto recipe

Below you will find my recipe for asparagus risotto. I learned how to prepare it from an Italian cook in Verona. With the tips in the article you can change and complete the recipe according to your own taste. You’ll find another simple asparagus risotto recipe elsewhere with lots of tips! Wish you good luck!

Asparagus risotto recipe green or white asparagus

Prepare risotto with asparagus, asparagus risotto with green asparagus and white asparagus step by step with photos. Tips from the star cuisine with great and colorful decoration. Chef Thomas Sixt shows you his tips.

Servings 2 Persons
Calories 731
Total Time 45 Min.
Asparagus risotto recipe with step by step photo instructions. The risotto with green asparagus and white asparagus is a popular dish in the asparagus season. I’ll show you a great asparagus risotto with decoration tips ….

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Asparagus risotto with green asparagus and tomatoes
Asparagus risotto served with caramelized cocktail tomatoes.

Cousine

Preparation Time

19 Min.

Cook Time

26 Min.

Ingredients

Asparagus risotto Ingredients

1 bunch Asparagus (green or white asparagus)
1-2 pc shallots
300-400 ml vegatable broth
some brown sugar
4 tbs Olive oil
some butter
120 g risotto rice
80 ml dry white wine (optional!)
etwas nutmeg
Salt
Pepper (I try black pepper for this risotto)

Decoration and gifts

etwas Olive oil
1 Stück young garlic
etwas Salt
6 Stück cocktail tomatoes
40 g Parmesan cheese (or Pecorino cheese)

Instruction

Fresh and crispy fried young garlic.
Young garlic, finely chopped and deeply fried, tastes wonderful with this pasta. Please don't forget salt!

Cut young garlic green into thin slices and fry in hot oil for 2-3 minutes until light brown. Drain the fried garlic on a paper towel and season with salt.

Asparagus risotto approach with shallots
Finely dice shallots and sweat colorless in a saucepan with the rice in a little olive oil.

Brown the risotto rice and diced shallots in a pan with a little butter and olive oil. Add the white wine, bring to the boil with the vegetable stock and simmer until light. Stir the risotto constantly.

Asparagus peeled, green
Peeled green asparagus

Peel the asparagus and cut off the ends, cut the asparagus spears into fine pieces up to the tips. Season a little water with salt, pepper and sugar and bring to the boil. Cook the asparagus pieces until al dente, drain and use the cooking water for the risotto.

Caramelize tomatoes over an open fire.
Caramelize tomatoes with the creme brulee burner.

Marinate the cocktail tomatoes in a pan with olive oil, salt, pepper and sugar and caramelize with the cream Brulee Brenner.

Risotto in a pot.
Risotto in the pot while preparing. You can cook the bear's garlic in a pot and use the bear's garlic stock for the risotto.

Finely grate the cheese, add some cheese, butter and olive oil to make the risotto creamy.

Add asparagus to the asparagus risotto.
Place the cooked asparagus on a sieve and finish cooking the risotto until al dente. Season the risotto with butter, grated cheese, salt, pepper and nutmeg and pull the asparagus pieces under the risotto without the tips.

Season the asparagus risotto to taste with salt, pepper and nutmeg. Add the asparagus pieces without the tips to the risotto.

Asparagus risotto close-up.
The asparagus risotto looks delicious and tastes fantastic.

Arrange the asparagus risotto on warm plates and toss the prepared decorative asparagus tips in foamed butter and place on the risotto.

Sprinkle risotto with cheese, add caramelized cocktail tomatoes, sprinkle with crispy garlic, sprinkle risotto with some cold olive oil and serve quickly.

Information about Asparagus Risotto by Schuhbeck, Lafer, Jamie Oliver and Poletto:

Alfons Schuhbeck cooks his asparagus risotto with ginger and lemon peel.
Johann Lafer cooks his asparagus risotto with Kalahari salt and Malabar pepper.
Cornelia Poletto cooks asparagus risotto with allspice d’Espelette and mint.
Jamie Oliver cooks his asparagus risotto with lots of lemon and mint.

4. Calories asparagus risotto, the nutritional values

More risotti recipes on this page:

Saffron Risotto

Saffron Risotto with Shrimps or Variations with Fish

Mushroom Risotto Recipe

Pumpkin Risotto with Spinach vegetarian

Vegetable Risotto with Truffle Foam

Red wine risotto with crispy fried pike-perch fillet and oranges

Simple Risotto with Ham

Porcini Risotto Recipe

Easy Radicchio Risotto

Simple White Asparagus Risotto

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