Asparagus Risotto with Chervil Butter

Look forward to this fine asparagus recipe:

For this, it is recommended to boil the asparagus peels at the beginning: After all, you need an aromatic meat juice to cook the long-grain rice. By the way, this time we are tasting a completely new method of cooking risotto, a suggestion from a spectator: we make it in the Kelomat.

It’s amazingly simple: the risotto is prepared as usual ~sauté finely diced onions, add long-grain rice, pour wine, boil, fill with asparagus broth, add asparagus trimmings. Cook in the Kelomat within seven min. Finally, the risotto is colored bright green with chervil butter (wild garlic butter is also wonderful) and stirred creamy with freshly grated Parmesan. A spring-scented dish.

Rinse the asparagus spears, peel them – make a roasting stock from the peels. Cut the asparagus spears into small pieces. Peel and finely dice the onion and garlic clove.

Heat two spoonfuls of butter in the Kelomat and sauté the onion and garlic until soft. Sauté the long grain rice briefly, then extinguish with the wine. Boil down until there is hardly any liquid left in the saucepan, season with salt and season with pepper. Fill up with asparagus stock and add the asparagus sections. Close the saucepan, set on high temperature under steam. Once the valve is closed, turn down the temperature and cook on low fire for seven minutes.

In the meantime

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