Recipe: asparagus risotto with mint

Whether you are in the middle of the asparagus season or opt for the frozen version, you can fortunately serve this asparagus risotto with a hint of mint all year round. Asparagus has a wonderfully characteristic taste and is also very nutritious. Asparagus is rich in dietary fiber, vitamins and antioxidants. They help support a healthy immune system and contribute to a balanced diet.

Unlike a traditional risotto, which uses butter, in this asparagus risotto I use a refreshing mint sauce based on olive oil. This not only ensures creaminess, but also gives the risotto a wonderfully fresh taste. Enjoy your meal!

Ingredients for the asparagus risotto

Main course for 2 persons 

For the risotto

• 300 grams green asparagus, cut into cubes
• 3 tbsp olive oil
• 1 small onion, finely chopped
• 175 grams of risotto rice
• dash of white wine (or 1 tbsp white wine vinegar)
• 500 ml vegetable stock
• 25 grams Parmesan cheese

For the mint oil

• 6 tablespoons mint leaves
• 3 tablespoons extra virgin olive oil
• 3 tablespoons vinegar (white wine vinegar works well)
• salt and pepper to taste

Preparation of the asparagus risotto

1. Start by making the mint oil. Place the mint leaves, olive oil, vinegar, salt and pepper in a bowl and use a hand blender to puree everything well. Set the mint sauce aside.

2. Heat the olive oil in a pan and fry the cubes of green asparagus for about 3 minutes, or until al dente. Set the asparagus aside.

3. In the same pan, add a little extra olive oil and fry the finely chopped onion over medium heat until soft and translucent.

4. Add the risotto rice to the fried onion and stir well so that the rice absorbs the oil.

5. Deglaze the rice with white wine or a tablespoon of white wine vinegar and keep stirring until the liquid is absorbed.
   
6. Now add the hot vegetable stock little by little. Stir frequently and wait until the stock is absorbed before adding more.

7. Halfway through cooking the risotto, add the fried asparagus cubes to the rice.

8. Continue adding stock and stirring frequently until the risotto is done. This usually takes about 18-20 minutes total.

9. Once the risotto is done, remove the pan from the heat. Stir the mint oil and grated Parmesan cheese into the risotto. Let it stand for a few minutes with the lid on the pan.

10. Spoon the asparagus risotto with mint onto plates and garnish with extra mint leaves and, if desired, some extra Parmesan cheese.