Asparagus Risotto with Green Asparagus — the Spring Meal in 30 Minutes
Yvonne Ammann VegetarianCut green asparagus into pieces, simmer the woody ends in the stock for 10 minutes and remove. Risotto as in the base recipe, the asparagus pieces added after 10 minutes, the tips in the last 4. Lemon zest, butter, Parmesan. Green asparagus needs no peeling — which is the reason to use it.
From mid-April to the end of June there is Swiss asparagus, and that is when people search for it: asparagus risotto is the dish that uses the whole spear, from tips to ends. The ends simmer in the stock and give up flavour; the tips go in last so they stay crisp. Green asparagus, because it needs no peeling and is done in 4 minutes.
Ingredients
- 320 g Risotto rice (carnaroli)
- 500 g Green asparagus
- 1 piece Onion
- 60 g Butter
- 1 dl White wine
- 1.2 l Vegetable stock
- 60 g Parmesan (grated)
- 1 piece Lemon (zest and a little juice)
- Salt
- Pepper
Method
- 1
Prepare the asparagus
Snap off the woody ends — they break at the right spot by themselves. Cut off the tips 4 cm long and set aside, cut the rest into 2 cm pieces.
- 2
Stock
Bring the stock to the boil with the asparagus ends and simmer 10 minutes. Remove the ends and keep the stock hot.
- 3
Toast the rice
Finely chop the onion, soften in half the butter for 3 minutes. Add the rice, toast 2 minutes, deglaze with the white wine and reduce.
- 4
Cook the risotto
Stir in the hot stock a ladle at a time, 18 minutes. Add the asparagus pieces after 10 minutes, the tips in the last 4.
- 5
Finish
Off the heat, beat in the remaining butter, Parmesan, lemon zest and 1 tbsp lemon juice. Salt, pepper, rest 2 minutes, serve.
Tips
- With white asparagus: peel, cut into pieces and add after 5 minutes instead of 10 — it needs longer. The peelings go into the stock with the ends.
- With 100 g peas in the last 3 minutes and mint instead of parsley it becomes a spring risotto. With 150 g prawns fried separately, a dinner for guests.
- Swiss asparagus is at the market from mid-April until 24 June (St John's Day) — after that it is no longer cut. Before that it comes from Spain or Peru, much cheaper but less aromatic.
What can I substitute?
White asparagus is milder and needs 5 minutes longer. Peas are the version after asparagus season — added for the last 3 minutes.
Soft goat's cheese makes it creamy and tangy and suits the asparagus especially well.
Alcohol-free. This risotto has lemon anyway — it takes over the acidity.
Nutrition per serving
Estimated from the ingredients.
Frequently asked questions
Do you have to peel green asparagus?
No. Just snap off the woody ends. With very thick spears, peel the bottom third thinly. White asparagus must always be peeled — its skin stays tough.
Why is the asparagus in my risotto mushy?
Added too early. Green asparagus needs 6 to 8 minutes, the tips 4. Stirred in with the rice at the start, it cooks for 20. Pieces after 10 minutes, tips after 14 — then they have bite.
When is asparagus in season in Switzerland?
From mid-April to 24 June. After that it is no longer cut so the plant can recover. Swiss asparagus comes mainly from Aargau, the Seeland and Valais and is labelled 'Schweizer Spargel' at stalls and at Migros and Coop.
How much does asparagus risotto cost per person?
With Swiss asparagus about 5 CHF per person, with imported about 3 CHF. The asparagus is the biggest item — the risotto itself costs under 1.50 CHF.
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