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I always have a pack of risotto rice somewhere in my cupboards. Depending on the season, you can conjure up a risotto to match. Now, for instance, is the perfect time for asparagus. A sprinkling of hazelnuts on top will give your risotto that extra crunch, while the addition of feta promises a unique taste sensation. I first make a stock out of the asparagus peelings and use this later in the recipe. This way, I can make use of the entire asparagus!
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Asparagus
Risotto
Topping
How it's done
Asparagus
Peel the asparagus and chop into pieces. Bring the peel to the boil in 1 l of water, simmer for approx. 10 mins. Drain the peel, retain the cooking water. Add the stock to the liquid, bring to the boil. Add the chopped asparagus, simmer for approx. 5 mins. Drain the asparagus, retain the cooking water.
Risotto
Heat the oil in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the retained cooking water a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Mix in the pieces of asparagus, then season.
Topping
Plate up the risotto, garnish with the feta, hazelnuts and parsley.
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