Asparagus risotto


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    • 250 g Jolife green asparagus spears
    • 1 litre  vegetable stock
    • Extra-virgin olive oil
    • 1 shallot
    • Fine salt
    • 160 g rice
    • 20 g grated Parmesan cheese (2 tablespoons)


    Rinse the asparagus, remove the white part and peel them with a knife without touching the tips. Cut off the tips and chop the tender part of the spears. Heat the stock. Pour the oil in a saucepan, add the chopped shallot and sauté until pale golden with a couple of tablespoons of stock and a pinch of salt, then add the asparagus and stir for a couple of minutes over high heat. Remove the asparagus tips from the pan and set aside. Add the rice and stir for a minute, until well coated with the cooking juices. Add 4-5 ladles of boiling stock and continue cooking, adding the stock as soon as the rice has absorbed all the liquid and stirring occasionally. Add the asparagus tips two minutes before the rice is cooked. Finish cooking, stirring constantly. Turn off the heat, stir in the Parmesan and set aside for a minute, covered, before serving.