Weinhaus Neuerburg Kaseler Riesling trocken

Ingredients

• 300 gRisotto rice (Carnaroli or Arborio)
• 500 gWhite asparagus
• 2 piecesShallots
• 1000 mlVegetable broth
• 50 gButter
• 60 gParmesan (freshly grated)
• 1 pieceOrganic lemon (zest and juice)
• 2 tbspOlive oil
• 1 bunchFresh chervil
• 1 pinchSalt and white pepper

Preparation

1. 1Peel the asparagus, trim the woody ends, and cut the stalks into pieces about 3 cm long, setting the tips aside.
2. 2Heat the vegetable broth in a pot and keep it warm over low heat.
3. 3Finely dice the shallots and sauté them in olive oil in a wide pan until translucent.
4. 4Add the risotto rice and sauté briefly until the grains are glossy.
5. 5Deglaze the rice with a ladle of warm broth and cook down while stirring constantly.
6. 6Gradually add more broth as the liquid is absorbed; after about 10 minutes, stir in the asparagus pieces (excluding the tips).
7. 7After another 5 minutes, add the asparagus tips and continue cooking the risotto until the rice is al dente and creamy.
8. 8Remove the pan from the heat and stir in the butter, grated Parmesan, lemon zest, and a splash of lemon juice.
9. 9Season to taste with salt and white pepper, and serve garnished with freshly chopped chervil.