Asparagus Risotto With Chervil – a delicious recipe with olive oil, onion, risotto rice, white wine, water, asparagus. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat half the oil in a heavy-based saucepan and lightly sweat the onion, but don't let it colour.
2
Add the rice, stir and add a splash of white wine.
3
Pour in enough of the stock to cover the rice. Keep working the risotto. This allows the risotto to absorb the stock and intensifies the flavour. Gradually add more stock as the liquid is absorbed.
4
Chop the asparagus - I prefer slices, but I keep the heads whole so that you can see it's asparagus, not broccoli!
5
Add the asparagus with about 5 minutes to go. I put it in raw so it infuses the rice with its own juices as it cooks. Add a little piece or two of chervil at the end, but it's optional.
6
Add the parmesan and then the butter, and this will make the risotto creamy and rich. Take some chervil to garnish, but again, this is optional.
275
kcal
Calories
15
g
Fat
31
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 onion sliced, 3/4 cup risotto rice, dry white wine A splash of, and more.
Yes, Asparagus Risotto With Chervil 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.
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