Ramson Risotto with Goat Cheese and Green Asparagus
Main course
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This ramson risotto with goat cheese and green asparagus is a delicious main course for spring. The recipe is easy to prepare and takes about 40 minutes. It is ideal for a light lunch or dinner and is well suited for vegetarians. The ramson gives the risotto a fresh, spicy note, while the goat cheese provides a creamy texture.
Ingredients (9 ingredients)
-
160 g Risotto rice
-
30 g Shallot(s)
-
80 ml White wine
-
800 ml Meat broth
-
30 g Goat cream cheese
-
30 g Parmesan, grated
-
30 g Butter
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0.5 bunch Ramson, finely chopped
-
200 g Asparagus, green, sliced
Preparation (7 steps)
Chop shallots
Add 30 g shallots to the mixing bowl and chop for 3 sec./speed 5.
Sauté shallots
Add 30 g butter and sauté for 3 min./120°C/speed 1.
Sauté risotto rice
Add 160 g risotto rice and sauté for 3 min./120°C/speed 1 without reverse, until it appears glassy.
Deglaze with white wine
Add 80 ml white wine and let it reduce for 1 min./100°C/speed 1 without reverse.
Add broth and cook
Add 800 ml meat broth and some salt. Cook for 15-20 min./100°C/gentle stir setting without reverse, until the rice is cooked. Gradually add the broth.
Add asparagus
3 minutes before the end of the cooking time, add 200 g of green asparagus in slices and cook with it.
Complete
Add 30 g grated Parmesan, 30 g goat cream cheese, 30 g butter and ½ bunch of finely chopped ramson and stir in for 1 min./speed 2 reverse.
Finished cooking? Great! 🎉
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Allergens
- Milk
- Sulfites
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