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Asparagus and Cheese Risotto from Germany

Asparagus and Cheese Risotto from Germany

Spargel-Risotto (Asparagus Risotto)
Just cut asparagus and cook. You will have an easy and delicious risotto.

Ingredients: 2 servings

Asparagus
1 to 2
Rice (uncooked rice or leftover cooked rice)
1 rice cooker cup
Milk
100 ml
White asparagus cooking liquid Recipe ID: 1122307 (or water)
300 ml
If the cooking liquid is unavailable add 1 teaspoon of butter to the water.
Consommé (beef stock) cube
1 teaspoon (1/2 cube)
Cheese (non-melting sliced), powdered cheese or pizza cheese
2 slices (50 g)
Salt, pepper and parsley
to taste
Olive oil
as needed
**In the top photo**
1/2 onion and 2 slices of ham
**Other recommended ingredients**
small sausages, chicken, mushrooms, carrots, green peas, etc.

Steps

1. [Preparation] Remove the hard skin from the asparagus and cut into 1-cm lengths. I show how to prepare white asparagus Recipe ID: 1122307
2. [Preparation] Cut the ingredients into 1 cm cubes. Separate the mushrooms into bite sizes. Put the asparagus cooking liquid (or water + butter) and stock into a pot, and heat.
3. Heat the olive oil in a pot and cook the ingredients. Put the chicken and ham in first and then the vegetables and asparagus (put the mushrooms in last).
4. If using uncooked rice add it at this point and cook (You don't need to rinse). If using cooked rice do not add it at this point.
5. When the rice is almost translucent, add the stock you mixed previously. Simmer for 10 minutes until al dente.
6. When the rice is al dente (if using cooked rice add it now) add the milk and cheese (cut into small pieces). Turn the heat to low.
7. When the milk and cheese are blended evenly throughout, season with salt, pepper and parsley. It is done. Guten Appetit.
8. Note: If using sliced cheese choose non-melting type. Look at the comment if you want to know the reason.
9. 2 slices of cheese make the risotto quite rich. If you prefer a lighter risotto use half the amount.
10. I used white asparagus cooking liquid with this recipe and the top photo has white asparagus. Originally this recipe was with green asparagus and I changed it. You can use green asparagus of course.
11. Spargelzeit refers to white asparagus season from April to June in Germany.

Story Behind this Recipe

I didn't want to waste anything from white asparagus.
I looked at a German website similar to COOKPAD and German cookbooks.