Recipes

Risotto with asparagus grown in Valais

Name: Risotto with asparagus grown in Valais
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1kg Valais asparagus (white or green), peeled and cut on the diagonal; 400 g special risotto rice; 1 onion, chopped; 100 g butter; 1 dl white wine; 7 dl chicken stock; 100 g PDO raclette cheese from Valais, grated; Parsley

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

Preparation

Melt the butter in a saucepan and add the chopped onion.
Add the peeled and cut asparagus. Reserve the tips for the filling.
Stir the mixture and add the rice while continuing to stir constantly. As soon as it starts to become transparent, add the white wine and gradually add the chicken stock.
Mix gently, cover and lower the heat.
Cook for about 10 minutes, stir, then leave to stand for about 3 minutes.
Meanwhile, fry the asparagus tips in butter for a few minutes.
Add a little butter and the grated raclette cheese to the risotto and stir. Season with salt and pepper.
Serve garnished with asparagus tips and sprinkled with a little parsley and raclette cheese shavings.