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Asparagus risotto from the Dutch oven
Creamy risotto in a Dutch oven with asparagus
Gesamtzeit
40 min.
Zubereitungszeit
15 min.
Schwierigkeit
Simple
| 400 g | green asparagus |
| 1 | shallot |
| 1 | garlic clove |
| 2 tbsp | oil |
| 250 g | risotto rice or other round grain rice |
| 1 litre | vegetable stock |
| 100 g | grated parmesan |
| lemon zest | |
| salt | |
| pepper |
All Dutch Oven for Outdoor & at home
Instead of a cream of asparagus soup, how about a savoury, creamy asparagus risotto from the Dutch oven with green asparagus?
Preparation with briquettes Depending on the size, you should place 12-14 briquettes under the Dutch Oven.
Preparation
Firstly, wash the green asparagus. Cut off the tips of the asparagus and put them to one side. Peel the bottom third of the asparagus spear and remove any woody ends. Now cut the asparagus spears into 2 cm long pieces - preferably diagonally.
Peel the shallot and garlic and finely chop everything.
Heat the oil in the preheated Dutch oven and fry the shallot until translucent. Add the risotto rice and garlic and fry both for a moment. Deglaze everything with stock until the rice is completely covered.
Gradually add more vegetable stock to the pan as soon as the risotto rice has absorbed the water. After 10 minutes, you can add the asparagus pieces and simmer everything together for a further 10 minutes. At the end of this cooking time, you can also carefully fold in the asparagus tips.
Mix in about 2/3 of the grated Parmesan cheese and the lemon zest and flavour the risotto with salt and pepper. Spread the Dutch oven risotto on plates and garnish with the remaining Parmesan and some coarse pepper.
Alternatively, you can toss the asparagus tips set aside in a separate pan with a little oil and use them as a garnish - this way they are really crispy.
