Risotto with asparagus and chanterelles

Risotto with asparagus and chanterelles

Based on 66 ratings

Difficulty

Medium đź‘Ť
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
31g
Fat
35g
Carb
85g

Step 1/6

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