Serves 2 as main meal, 4 as a side dish
- 500 g green asparagus
- A.Vogel Herbemare Bouillon
- 1 litre water
- 200 g brown rice
- 1 spring onion
- 1 garlic clove, crushed
- 1 clove
- 1 bay leaf
- 1 tbsp olive oil
- 50 ml white wine, according to taste
- 50 g Parmesan, freshly grated
- 2 tbsp butter
- A.Vogel Herbamare Original
- Freshly ground pepper
1. Peel the lower third of the asparagus. Cut the tips in 10 cm long pieces and cut the rest into small pieces. Put Herbemare Bouillon into water and bring to the boil. Cook tips for approx. 3 minutes until al dente. Remove, plunge into cold water and set aside. Cook asparagus pieces in the Herbemare for 15 to 20 minutes in a half covered pan until really soft. Puree finely along with the liquid and pass through a sieve. Bring to boil, cover and keep warm.
2. Wash the rice, leave to drain. Chop onion and cook briefly with garlic, clove and bay leaf in the oil. Add rice and cook well. Add wine and leave to cook out. Add the asparagus puree gradually until the rice absorbs the liquid. Over a medium heat, stirring frequently, cook for 40 to 50 minutes until risotto starts to thicken.
3. Add Parmesan and butter and season to taste. Lay the drained asparagus tips on top and leave to rest, covered, for 10 minutes.
The alcohol evaporates almost completely during cooking. Natural, unpolished rice contains a variety of vitamins, nutrients and minerals in comparison to white rice. Asparagus stimulates the metabolism, in particular excretion, is very low in calories but rich in protein and other vital substances. Green asparagus is better than the white variety.
Naturally fresh & delicious, Healthy Cooking with A.Vogel, Translated by Irene E. Robbie
*Sponsored by A.Vogel