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Risotto with asparagus and chanterelles
Ingredients
Utensils
cutting board, knife, large frying pan, cooking spoon, small frying pan, cheese grater
How-To Videos
See allHow to prepare green asparagus
How to clean mushrooms
How to cut an onion
Basic risotto
Nutrition per serving
Step 1/ 6
- 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
- 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
- 50 ml white wine
Next, deglaze pan with white wine and continue to simmer.
Step 4/ 6
- 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
- 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
- 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!
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