Asparagus Risotto. Add the wine and reduce until almost dry. This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus.
Add the broth 250 ml 1 cup at a time stirring frequently until the liquid is completely absorbed before adding more broth. Drain and set aside. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy adding broth as needed and stirring often about 10.
Place asparagus in a large saucepan.
Creamy savory crunchy and zingy. Drain and set aside. In a large skillet or pot with a wide bottom heat up the 2 tablespoons of oil over a medium heat. Ingredients 1 bunch asparagus about 200g 800ml vegetable stock 1 tbsp olive oil 25g butter 1 small onion finely chopped 175g risotto rice 100ml white wine or vermouth optional 25g.