Rheingau Spargelrisotto (rheingau Asparagus Risotto)
Rheingau Spargelrisotto is a classic dish from the Rhenish-Hessian cuisine, featuring the delicate flavors of locally grown asparagus and creamy risotto. This recipe is perfect for showcasing the seasonal bounty of white asparagus in the Rheingau region of Germany.
Ingredients
- 400g white asparagus, peeled and cut into 1-inch pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth, kept hot
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pan, sauté the onion and garlic in butter until softened.
- Add the Arborio rice and stir to coat with the butter, then pour in the white wine. Cook until the wine is absorbed.
- Gradually add the hot vegetable broth, a ladleful at a time, stirring constantly until the rice is creamy and al dente.
- Stir in the grated Parmesan cheese and season with salt and pepper.
- In a separate pan, blanch the asparagus in boiling salted water for 3-4 minutes, then drain and add to the risotto.
- Serve the Rheingau Spargelrisotto hot, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pan Saucepan Stirring spoon Knife Cutting board
Tools
Grater Ladle Pan for blanching asparagus
Serving suggestions
Serve the Rheingau Spargelrisotto with a crisp Riesling wine and a side of mixed green salad.
Tips & tricks
For a richer flavor, you can also add a splash of heavy cream to the risotto before serving.
Cost
$20