Risotto with white asparagus and watercress

Risotto with white asparagus and watercress

Based on 2 ratings
In app
"A creamy risotto is the perfect use of leftovers during the asparagus season when you have a few spears left over. If you have saved some asparagus stock from another asparagus dish, you can use it instead of vegetable stock. The asparagus stock adds extra flavor to the risotto and the fine pieces of asparagus are simply folded in at the end of the cooking time. A tip: you can replace the white asparagus with green asparagus, turnips, kohlrabi or salsify. You can also swap the watercress for purslane, fennel greens, postelein or basil."
Difficulty
Medium 👍
Preparation
45 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
tbsp
olive oil
2 stalks
watercress
1 tbsp
butter
salt
lemon juice
lemon zest
watercress

Utensils

1 frying pan (large), 1 knife

Nutrition per serving

Cal688
Fat36 g
Protein44 g
Carb31 g
  • Step 1/4

    • shallots
    • tbsp olive oil
    • 1 frying pan (large)
    • 1 knife

    Peel and finely dice the shallots. Heat the oil in a large pan and sauté the diced shallots for 5 minutes over a low heat, stirring until translucent but not colored.

  • Step 2/4

    • 200 g risotto rice
    • 75 ml white wine
    • 400 ml vegetable broth

    Add the rice, mix everything well and cook the rice with the shallots until it starts to turn slightly translucent. Then pour in the white wine and slowly simmer uncovered. Add the vegetable broth in two stages and simmer each time.

  • Step 3/4

    • 250 g white asparagus
    • 2 stalks watercress

    Meanwhile, peel the asparagus and cut into small pieces no more than 1 cm thick. Wash the watercress, pat dry and pluck the leaves from the stalks.

  • Step 4/4

    • 50 g Parmesan cheese
    • 1 tbsp butter
    • salt
    • lemon juice
    • lemon zest
    • watercress
    • Parmesan cheese

    After 20-25 minutes, when the rice has reached the desired consistency, fold in the asparagus pieces together with the Parmesan and leave to cook in the risotto for about 2 minutes. Season the risotto with butter, salt, lemon juice and lemon zest and serve sprinkled with a little grated Parmesan cheese and watercress.

  • Enjoy your meal!

    Risotto with white asparagus and watercress

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