Asparagus risotto with Glarner Grüessli
Ingredients for 4 people
1 kg green asparagus
1 tablespoon butter
1 onion, chopped
250 g risotto rice
2,5 dl white wine
7,5 dl vegetable broth
100 g Glarner Grüessli
Peel asparagus in the lower third, cut into 3 cm long pieces. Heat butter in a pan and sauté the chopped onion in it. Add risotto rice and steam. Add the asparagus without tips and steam briefly.
Deglaze with white wine and reduce slightly. Gradually add hot vegetable broth. Cook on low fire, stirring occasionally, for approx. 15 min. Cooking.
Add the asparagus tips set aside and cook for another 5 min. simmer. Mix in Glarner Grüessli, season to taste and serve.