Risotto with asparagus and chanterelles

Risotto with asparagus and chanterelles

Based on 97 ratings
Mengting

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Medium 👍

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
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
MetricImperial

Utensils

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

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How-To Videos

how-to-prepare-green-asparagus

How to prepare green asparagus

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How to clean mushrooms

how-to-cut-an-onion

How to cut an onion

basic-risotto

Basic risotto

Nutrition per serving

Cal814
Fat35 g
Protein31 g
Carb85 g
  • Step 1/6

    Peel and dice onion. Finely chop garlic. Next, cut green asparagus into fine slices.
    • 1 onion
    • 1 clove garlic
    • 200 g 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 g 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 g chanterelles
    • 200 g 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 g Parmesan
    • 40 g 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.

  • Enjoy your meal!

    Risotto with asparagus and chanterelles

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