What you need as Ingredients
Risotto base recipe:
- 1 liter vegetable stock ( I use bio/organic )
- 2 table spoons olive oil
- 1 large onion, peeled and chopped
- 300 g risotto rice
- 125 ml dry white wine
For the asparagus risotto:
- 1 bunch green asparagus
- 1 small zucchini
- 25 g butter
- 70 g Parmesan freshly grated ( leave few shavings to top with right before serving)
- 1 bunch freshly chopped mint
- 1 lemon, juice and zest
- Sea salt
- Freshly grated black pepper
The spring is just around the corner and “Spargelzeit” (Asparagus time in German) is coming. Germans love asparagus, in particular, the white asparagus is a culinary obsession in Germany. Often called the “white gold”, “vegetable of the king” and “edible ivory”, the white asparagus is present in every restaurant menu and in every home. The season starts in April and runs through mid to end of June and in this time everyone is going mad about “Spargel”. This is NOT FAIR at all!!! Why is the green brother of the famous “Spargel” been underestimated all this time?!
The green asparagus is as delicious and as healthy like his white brother and it could be found in markets year-round, of course with its peaks in spring. The green asparagus deserves the same great attention as it is a great vegetable. The green type is the most common type of asparagus and has been grown since the time of the ancient Egyptians.
The asparagus contains an antioxidant called glutathione. This antioxidant plays an important role in the prevention of certain cancer and diseases, nutrient metabolism and regulating DNA and protein synthesis.
There are so many reasons for the green asparagus to be one of my favorite veggies…It is available in all seasons, healthy and extremely delicious.
The risotto recipe I am sharing with you today is so light, fresh and tasty… It just calls the spring in your kitchen and your soul 🙂