Risotto with asparagus and chanterelles

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!