Asparagus Risotto

Buttery creaminess, smooth strength, perhaps with a bit of cheese – with Risotto, light wines haven't a chance! A robust Grüner Veltliner harmonises wonderfully with asparagus risotto. The new weighty Wiener Gemischter Satz wines are excellent as well. And the classically matured wines from the Burgundy varieties are quite a hot tip!

A picture shows asparagus risotto
Asparagus Risotto, © AWMB / Ulli Kohl

Pairs nicely with

Ingredients
Ingredients for 4 Servings

  • 8 asparagus
  • 2 shallots
  • 2 tablespoons olive oil
  • 200 g Risotto
  • 1/16 l white wine
  • 1 l chicken broth
  • 3 tablespoons Parmesan
  • 1 teaspoon chopped chervil
  • Lemon, salt, pepper

Preparation

Finely chop the shallots and sauté them in olive oil. Add the Risotto and heat together for a short amount of time; then pour in white wine. Cook for 18 minutes, stirring constantly. Add the white asparagus – peeled and cut – for the last 10 minutes, and let cook. Finally, season with butter, lemon, Parmesan and chervil, then serve.