Asparagus Spring Onion Risotto Recipe| Braun Household North America

Asparagus and Spring Onion Risotto

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

This recipe was prepared using Braun's Multiquick 7 Hand Blender and its food processor attachment.

Ingredients

  • 12 ounces thin asparagus, hard ends snapped off
  • 3 green onions + additional for garnish
  • 1 shallot, peeled and cut into 4 pieces
  • 1 small leek, hard greens removed and cut into 4 pieces and rinsed well
  • 2 ounces Parmigiano Reggiano
  • 1 quart low-sodium vegetable broth
  • 3 slices thick cut bacon, cut into 1-inch pieces
  • 1 tbsp butter, divided
  • 1 cup arborio rice
  • ½ cup white wine
  • ½ tsp salt, or more to taste
  • Freshly ground pepper, to taste

  1. Using Braun’s MQ7 Hand blender with the food processor and slicing attachment, slice asparagus. Remove to a bowl and set aside.
  2.  In the MQ 7 Food Processor with chopping blade, chop the green onions, then the shallot and then the leek. Remove each after chopping to a bowl. Wipe out the food processor and finely chop the cheese. Set aside until ready to stir into risotto.
  3. Bring vegetable broth to boil in medium pot over medium-high heat. Once boiling, reduce heat to low and simmer broth uncovered.
  4. In another medium pot, add bacon and cook over medium heat until crispy but not burned. When cooked, remove bacon and all but 1 tablespoon of the fat from the pan. Set bacon aside to use as a garnish.
  5.  Add ½ tablespoon of butter, shallots, green onions and leek to the pan with bacon fat and cook for about 5 minutes until onions are softened, stirring often. 
  6. Then add remaining ½ tablespoon butter and the sliced asparagus and continue to cook for about 3 minutes until asparagus are slightly softened, stirring often. Add rice and sauté 30 seconds.
  7. Add wine and 1/2 cup warm vegetable stock to pan and stir constantly until stock is absorbed. Repeat this process, adding 1/2 cup of stock each time until the rice is tender and all the stock has been absorbed, about 35-40 minutes. (If broth is absorbing too quickly and rice is not becoming tender, reduce heat to low when adding broth.)
  8. Once stock has been mostly absorbed, stir in cheese and season with salt and pepper. Serve immediately garnished with bacon pieces and chopped green onion.

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