Green Asparagus and Zucchini Risotto

Posted on Posted in Cook at Home, Main Dishes

Servings 4

Preparation time 1h

Ingredients

Risotto base recipe:
  • 1 liter vegetable stock ( I use bio/organic )
  • 2 table spoons olive oil
  • 1 large onion, peeled and chopped
  • 300 g risotto rice
  • 125 ml dry white wine
For the asparagus risotto:
  • 1 bunch green asparagus
  • 1 small zucchini
  • 25 g butter
  • 70 g Parmesan freshly grated ( leave few shavings to top with right before serving)
  • 1 bunch freshly chopped mint
  • 1 lemon, juice and zest
  • Sea salt
  • Freshly grated black pepper
The spring is just around the corner and "Spargelzeit" (Asparagus time in German) is coming. Germans love asparagus, in particular, the white asparagus is a culinary obsession in Germany. Often called the "white gold", "vegetable of the king" and "edible ivory", the white asparagus is present in every restaurant menu and in every home. The season starts in April and runs through mid to end of June and in this time everyone is going mad about "Spargel". This is NOT FAIR at all!!! Why is the green brother of the famous "Spargel" been underestimated all this time?!
The green asparagus is as delicious and as healthy like his white brother and it could be found in markets year-round, of course with its peaks in spring. The green asparagus deserves the same great attention as it is a great vegetable. The green type is the most common type of asparagus and has been grown since the time of the ancient Egyptians.

The asparagus contains an antioxidant called glutathione. This antioxidant plays an important role in the prevention of certain cancer and diseases, nutrient metabolism and regulating DNA and protein synthesis.
There are so many reasons for the green asparagus to be one of my favorite veggies…It is available in all seasons, healthy and extremely delicious.
The risotto recipe I am sharing with you today is so light, fresh and tasty… It just calls the spring in your kitchen and your soul 🙂

Preparation

1. Remove woody parts of the asparagus. I prefer to trim the ends also, just to make sure there is no hard peel left. Chop the stalk in 1-2 cm pieces and keep the tips whole. Wash the zucchini and cut in small 1 cm pieces.

2. Put the olive oil in a sauce pan and cook the onions on a gentle heat for about 5 minutes. In the same time prepare the vegetable stock in a separate saucepan.

3. When the onion is soft add the rice and keep moving so it does not get dark or stick to the pan. Pour the wine and stir until the wine has evaporated. Be careful and don't get drunk with the wine damp ☺️.

4. When the wine is fully absorbed add the stock to the rice using a ladle and adding just one at a time. The stock has to be fully absorbed before adding the next portion of stock. Turn the heat down and keep adding the stock. This helps the risotto to have the perfect texture at the end.

5. When you have just 2-3 ladles left, add the chopped zucchini and asparagus. Stirring continuously, turn the heat on medium to high until you risotto start to boil gently until all stock is fully absorbed. Depending on the rice, you might not need all the stock. So be careful and pay attention so you do not overlook the rice. The rice should be creamy and soft but not like a rice pudding!

6. Turn off the heat and add the mint, Parmesan, butter and lemon zest. I prefer to leave few Parmesan shavings and lemon zest to decorate before serving… Just a small final touch on your plate can create miracles. Beautiful design is the food for the eyes!

ENJOY!

Print Recipe
Green Asparagus and Zucchini Risotto
Interested in testing a new recipe for green asparagus risotto? Check out my very delicious version inspired by Jamie Oliver - here on Mamunche.com
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Risotto base recipe:
For the asparagus risotto:
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Risotto base recipe:
For the asparagus risotto:
Instructions
  1. Remove woody parts of the asparagus. I prefer to trim the ends also, just to make sure there is no hard peel left. Chop the stalk in 1-2 cm pieces and keep the tips whole. Wash the zucchini and cut in small 1 cm pieces.
  2. Put the olive oil in a sauce pan and cook the onions on a gentle heat for about 5 minutes. In the same time prepare the vegetable stock in a separate saucepan.
  3. When the onion is soft add the rice and keep moving so it does not get dark or stick to the pan. Pour the wine and stir until the wine has evaporated. Be careful and don't get drunk with the wine damp ☺️.
  4. When the wine is fully absorbed add the stock to the rice using a ladle and adding just one at a time. The stock has to be fully absorbed before adding the next portion of stock. Turn the heat down and keep adding the stock. This helps the risotto to have the perfect texture at the end.
  5. When you have just 2-3 ladles left, add the chopped zucchini and asparagus. Stirring continuously, turn the heat on medium to high until you risotto start to boil gently until all stock is fully absorbed. Depending on the rice, you might not need all the stock. So be careful and pay attention so you do not overlook the rice. The rice should be creamy and soft but not like a rice pudding!
  6. Turn off the heat and add the mint, Parmesan, butter and lemon zest. I prefer to leave few Parmesan shavings and lemon zest to decorate before serving… Just a small final touch on your plate can create miracles. Beautiful design is the food for the eyes!
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