A no-frills, timelessly good dish. Sometimes it just has to be classic.
Cooking time: 45 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | Asparagus, green |
| 1 | l | Vegetable or chicken stock |
| 1 | Onion, finely diced | |
| 350 | g | Risotto rice |
| 1/16 | White wine, dry | |
| 50 | g | Parmesan, grated |
| 80 | g | Butter |
| Pepper, black, freshly ground | ||
| 1 | Organic lemon, juice and zest | |
| Olive oil | ||
| Salt | ||
Tip:
Falstaff wine recommendation
Pinot Blanc Vulkanland Steiermark DAC - 92 Falstaff points
Weingut Pfeifer, St. Anna/AigenLight yellow-green, silver reflections. Fine pome fruit nuances of fresh pear, some mango and a hint of blossom honey. Lean and juicy at the same time, subtle fruit sweetness at the core, mineral, a hint of oranges on the finish, an elegant and versatile food companion.
weinwelt.at, 8,99 Euro
