Asparagus Risotto

Peel the asparagus spears, rinse the peels and cut ends very thoroughly in cold water and boil with two liters of water in the asparagus pot. Season the water with one eighth of the juice of a lemon, salt, white wine and sugar, lightly bubble. First cook the green asparagus until al dente, then the white asparagus. Cool the asparagus and cut into bite-sized pieces. Strain the asparagus stock, reheat the cooking stock, if necessary season it strongly with a bit of organic grained broth and keep it from boiling. In a large saucepan, sauté shallots in olive oil until translucent, add long-grain rice and sauté, extinguish with one-eighth white wine, add 1 ladle hot asparagus broth and stir long-grain rice until almost all liquid is absorbed, then repeatedly add 1 ladle clear soup and continue stirring. Continue in this manner until the long grain rice is cooked (about 20 min). After 12 min, add the asparagus sections. After 20 min, add butter and grated Parmesan cheese. Bring to the table on heated deep plates, decorate with parmesan shavings and bacon slices. Drink recommendation:

Beverage recommendation: a Riesling from the Nahe region, dry and chilled.

Our tip: Use bacon with a fine, smoky note!

Related Recipes:

Saffron Risotto with Asparagus and Zucchini FlowersFor the saffron risotto with asparagus and zucchini flowers, first cut the asparagus spears into pieces and... Warm Asparagus SaladAn asparagus recipe for gourmets: 1. prepare asparagus spears (prepare ready to cook, e.g. peel, remove woody... Asparagus Spears with Goat Cheese and Stuffed TomatoesA delicious recipe for the asparagus season: 1. soak gelatin in cold water for 10 min. Clean chili pepper, cut... Risotto with CrayfishCook the crayfish for about four minutes in boiling salted water with a little bit of cumin until translucent... Peasant Style Asparagus and Strawberry OmeletA bean recipe for every taste: Make the potatoes, remove the skin, cool and cut into fine slices. Remove... Asparagus Tempura with Soy FoamA more wonderful asparagus recipe: Rinse the potatoes well and make with the peel. Remove the skin evenly from... Roasted Monkfish Medallion on Rocket Risotto and Mediterranean ParadeiserMonkfish medallions: Portion the monkfish medallions from the fishmonger into four pieces ss 150 grams. Roast... Shoulder of Lamb Stewed in Rosemary with Mushroom Risotto and Young PeasRemove fat and tendons from lamb shoulder and cut into three pieces (in the joints). In a saucepan, brown the... Whole Grain RisottoPeel and finely dice the onion. Heat the fat in a saucepan and sauté the onion. Add long grain rice and... Paella IiSauté chicken meat in oil, season with salt, season with pepper, followed by simmering with white wine for 20...