Risotto with asparagus and chanterelles

Based on 75 ratings

Mengting

Founder at Kitchen Stories

www.kitchenstories.com

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g risotto rice (e.g. Arborio rice)
600 ml chicken stock
200 g green asparagus
200 g chanterelles (ready to cook)
onion
1 clove garlic
50 ml white wine
30 g Parmesan
40 g butter (cubed)
1 tsp sugar
salt
pepper
vegetable oil for frying
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
814
Protein
31 g
Fat
35 g
Carb
85 g
  • Step 1/6

    Peel and dice onion. Finely chop garlic. Next, cut green asparagus into fine slices.
    • 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.