Asparagus and Cheese Risotto from Germany Recipe

Name: Asparagus and Cheese Risotto from Germany
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 Asparagus; 180 ml Rice (uncooked rice or leftover cooked rice); 100 ml Milk; 300 ml White asparagus cooking liquid(or water); 1 tsp Consomme (beef stock) cube; 2 slice Cheese (non-melting sliced), powdered cheese or pizza cheese; 1 Salt, pepper and parsley; 1 Olive oil; 1/2 onion and 2 slices of ham **In the top photo**; 1 small sausages, chicken, mushrooms, carrots, green peas, etc. **Other recommended ingredients**

Servings: persons

1
[Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths.
2
I show how to prepare white asparagus
3
[Preparation] Cut the ingredients into 1 cm cubes.
4
Separate the mushrooms into bite sizes.
5
Put the asparagus cooking liquid (or water + butter) and stock into a pot, and heat.
6
Heat the olive oil in a pot and cook the ingredients.
7
Put the chicken and ham in first and then the vegetables and asparagus (put the mushrooms in last).
8
If using uncooked rice add it at this point and cook (You don't need to rinse).
9
If using cooked rice do not add it at this point.
10
When the rice is almost translucent, add the stock you mixed previously.
11
Simmer for 10 minutes until al dente.
12
When the rice is al dente (if using cooked rice add it now) add the milk and cheese (cut into small pieces).
13
Turn the heat to low.
14
When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley.
15
It is done.
16
Guten Appetit.
17
Note: If using sliced cheese choose non-melting type.
18
Look at the comment if you want to know the reason.
19
2 slices of cheese make the risotto quite rich.
20
If you prefer a lighter risotto use half the amount.
21
I used white asparagus cooking liquid with this recipe and the top photo has white asparagus.
22
Originally this recipe was with green asparagus and I changed it.
23
You can use green asparagus of course.
24
Spargelzeit refers to white asparagus season from April to June in Germany.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 to 2 Asparagus, 180 ml Rice (uncooked rice or leftover cooked rice), 100 ml Milk, 300 ml White asparagus cooking liquid(or water), and more.

Yes, Asparagus and Cheese Risotto from Germany falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus and Cheese Risotto from Germany

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions