Asparagus risotto
Jeanne Maibach (@jimmyjanecaterings)
This risotto tastes like spring and offers a delicate texture, with the crunch of asparagus and the softness of the crème fraîche.
Easy
35 mn
4
Ingredients
- 500g green asparagus, lower part peeled, cut into pieces approx. 4 cm long
- 2 tbsp vegan butter
- 1 onion finely chopped
- 1 garlic finely chopped
- 300g risotto rice
- 2dl white wine
- approx. 750ml vegetable bouillon
- 180g New Roots La Fraîche
- salt and pepper to taste
- optional: spring onions to garnish
Instructions
- Heat up 1 tbsp vegan butter in a frying pan.
- Add the asparagus and sauté for about 5 minutes, then set aside.
- Heat up 1 tbsp vegan butter in a pan.
- Sauté onions and garlic for about 3 minutes.
- Add the rice, cook while stirring until translucent.
- Deglaze with the white wine and reduce completely.
- Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid.
- Simmer for about 15 – 20 minutes.
- Finally fold in the crème fraîche – putting a teaspoon aside for each plate for the garnish.
- Add the asparagus and decorate each plate with crème fraîche and fresh spring onions, if desired.
Perfect match
La Fraîche’s creamy texture and exquisite softness make it the ideal ingredient for a risotto.
My cooking is inspired by the seasons, and this green asparagus risotto is one of my favorite spring dishes!
Jeanne Hunziker (@jimmyjanecaterings)
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