Champagne risotto with mascarpone and asparagus

main dish vegetable dishes Spring
Total: 30 min. | Active: 30 min.
vegetarian

A risotto is basically a simple, down-to-earth dish that can be prepared in many different ways. This particular recipe, however, tastes refined and elegant – and smacks of spring. The mascarpone gives the risotto a creamy texture, while the asparagus adds the necessary bite. The champagne provides a very special sparkling flavour. And the truffle oil adds the perfect finishing touch. This risotto can be served as an accompaniment to a nice piece of meat or as a starter with a little rocket and a piece of bread. Nothing more is required.

Nadja - LouMalou

Ingredients

for 4 person

1  onion, finely chopped
1  garlic clove, squeezed
1 tbsp olive oil
300 g risotto rice
1 ⅕ litre vegetable bouillon
250 g green asparagus, extra fine, cut into pieces
60 g mascarpone (approx. 2 tbsp)
40 g grated Parmesan
1 dl champagne or Prosecco
a little  Truffle oil or grated truffle
  salt and pepper to taste

How it's done

Sauté the onion and garlic in the oil. Add the rice, sauté and stir until translucent. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the asparagus after 5 mins. and continue to simmer for approx. 10 mins. Once the rice is just al dente, stir in the mascarpone and parmesan, add the champagne and truffle oil, season. Cover and leave to absorb for approx. 1 min. If desired, drizzle/grate a little truffle on top before serving.

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