Creamy Risotto With Green Asparagus And Sheep Cheese

Servings: 3

INGREDIENTS:

• 200 g risotto rice
• 500 g green asparagus
• 1 onion
• 1 tablespoon olive oil
• 15 g butter
• 1.5 dl dry white wine
• 4 dl vegetable base juice
• 25 g pecorino Italian sheep cheese
• Salt

 

PREPARATION:

1.) If you don’t have a vegetable base at home, start cooking with this. Stock can be made from any vegetable.

2.) Cook the basic juice for this risotto, like this: put 2 beets, some celery, 1 parsley root, 1 garlic, 1 pepper, and 1 bunch of parsley in cold water. When it boiled, salt it and put whole pepper and 2 cloves in it. Then cook for approx. 2 hours. Took the vegetables out of the finished soup and filter the soup.

3.) In the meantime, prepare the asparagus as well.

4.) Break off the end, peel a little, soak it in, then chop it up.

5.) Take it out of the finished vegetable stock in a small pan and cook the asparagus until crisp.

6.) Cut the onion into small cubes and braise in a tablespoon of olive oil, then add the rice. Stir constantly, and if the rice is completely hot (if you touch your hand to it and you can no longer keep it there, you can know for sure that it is hot enough), then add the white wine to it. Stir and allow to evaporate completely.

7.) When the wine has evaporated, add a little hot stock and stir. Cook by constantly adding the hot stock as it evaporates from the rice, add it with a ladle, and stir.

8.) Cook until the rice becomes soft, but do not overcook, make al dente. This is approx. 20-25 minutes.

9.) In the end, stir in cold butter, pour into bowls, grate sheep cheese on top, and still lukewarm, sprinkle with the crispy steamed green asparagus.