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Step by Step Instructions
  • Step 1: Cut the asparagus in small pieces saving the tender parts.
  • Step 2: In a deep saucepan, heat olive oil until warm. Stir in the asparagus and the onion - sauté until soft.
  • Step 3: Combine the rice, stirring well. Pour the wine in the saucepan and cook for 1-2 minutes allowing the alcohol to evaporate. Add some of the chicken stock stirring continuously until the stock is fully absorbed. Repeat the same procedure for 18 minutes, adding the stock little by little and stirring continuously until the rice is ready.
  • Step 4: When the rice is almost done, stir in the asparagus.
  • Step 5: Add the butter, the grated Gruyère cheese, salt and pepper.
  • Step 6: Serve the risotto immediately.
Ingredient List
  • 400g carolina rice
  • 300g (wild) asparagus
  • 500ml chicken stock
  • 100ml white wine
  • 1 medium onion sliced
  • 100g extra virgin organic olive oil
  • 100g diced butter to finish
  • 150g gruyere cheese
  • salt
  • ground black pepper

(wild) Asparagus and gruyere cheese risotto

  • Preparation
    time
    10'
  • Cooking
    time
    30'
  • 4
(Wild) asparagus is a major vitamin source in the winter months. Enjoy it plain with olive oil and lemon or in a risotto.
Product Qty
Corinthian organic extra virgin olive oil «Koroneiki» "Ladolea" tin 16.9fl.oz
$16.95
OR
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