Get into the spring atmosphere with this delicious creamy risotto with white asparagus and smoked salmon
Peel the asparagus with the vegetable peeler and cut off the hard end. Cut the asparagus into pieces of about 2 cm, set the cups aside. Chop the onion and sauté in a pan. Add the risotto rice and stir through. Then deglaze with a splash of white wine. When this has been incorporated, add a ladle of stock. Also add the asparagus pieces except the cups. Wait while stirring until the stock is absorbed and add some more. After 5 minutes, also fold in the asparagus heads along with the spring onions in rings.
Keep repeating the stock until the risotto is cooked, this will take about 20 to 25 minutes in total. The grains should still have a slight bite. The broth may not be used up completely. Finally stir in the butter in pieces and the cheese and let it melt. Taste to see if the risotto is well seasoned. Serve the asparagus risotto with a handful of arugula and some smoked salmon and garnish with some extra spring onions if desired.
Source: Leukerecepten by leukerecepten-nl.
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