Spargelrisotto mit grünem Spargel dazu Tomaten
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4.89 from 9 votes
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.
Prep Time19 mins
Cook Time26 mins
Total Time45 mins
Course: Main Courses
Cuisine: Italian Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 731kcal
Author: Thomas Sixt
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
Instructions
  • 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.
    Junger Knoblauch frisch und knusprig frittiert.
  • 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.
    Spargel-Risotto-Ansatz mit Schalotten
  • 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.
    Asparagus peeled, green
  • Marinate the cocktail tomatoes in a pan with olive oil, salt, pepper and sugar and caramelize with the cream Brulee Brenner.
    Tomaten am offenen Feuer karamellisieren.
  • Finely grate the cheese, add some cheese, butter and olive oil to make the risotto creamy.
    Risotto in a pot.
  • Season the asparagus risotto to taste with salt, pepper and nutmeg. Add the asparagus pieces without the tips to the risotto.
    Spargel zum Spargelrisotto geben.
  • 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.
    Spargelrisotto nahaufnahme.
Notes
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

Nutrition Facts
Asparagus risotto recipe green or white asparagus
Amount Per Serving
Calories 731 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 19g119%
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
Cholesterol 68mg23%
Sodium 1700mg74%
Potassium 212mg6%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 5g6%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.
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