Recipes

Risotto with asparagus grown in Valais

Name: Risotto with asparagus grown in Valais
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1kg Valais asparagus (white or green); 400 g special risotto rice; 1 onion; 100 g butter; 1 dl Valais white wine; 7 dl stock; 100 g Raclette du Valais AOP cheese; Parsley; Salt; Pepper

Category
Main Course
Difficulty
Intermediate
Nutritional value / pers.
445 kcal
Total time
45 min
Preparation time
25 min
Cooking time
20 min

Preparation

Chop the onion. Peel the asparagus and cut diagonally. Set the tips aside for garnish.
Heat the stock.
Melt the butter in a pan and add the onion and asparagus.
Stir the mixture and add the rice while continuing to stir constantly. As soon as the rice starts to become transparent, add the white wine and gradually pour the stock over the rice. The stock should just cover the rice at all times.
Cook the risotto on a low heat for 20 minutes, stirring occasionally.
Meanwhile, fry the asparagus tips in butter for a few minutes.
Add some butter and the grated raclette cheese to the risotto and stir. Season to taste.
Serve garnished with asparagus tips, a sprinkling of parsley and raclette cheese shavings.