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    Home » All Recipes

    Asparagus and Sage Risotto

    September 27, 2020 by cookingwithelo Leave a Comment This post may contain affiliate links.

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    The perfect spring risotto that combines the flavors of asparagus and sage. Super creamy, even though it is gluten and dairy free. Easy step-by-step recipe. Perfect if you never made risotto.

    Asparagus and Sage Risotto

    The recipe

    Asparagus and Sage Risotto

    Asparagus and Sage Risotto

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    The perfect spring risotto that combines the flavors of asparagus and sage. Super creamy, even though it is gluten and dairy free. Easy step-by-step recipe. Perfect if you never made risotto.
    Print Pin
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people

    Ingredients 

    • 1 large yellow onion
    • 400 g risotto rice 100 g per person
    • 800 ml vegetable broth* or chicken broth if not vegan
    • 200 ml white wine**
    • 500 g green asparagus
    • 2 large sage leaves
    • olive oil
    • salt, pepper
    • 1 knob of margarine vegan butter

    Instructions

    • Start by heating your broth. At the same time, heat water for the asparagus.
    • Wash the asparagus. Peel the stems if necessary.
    • Cook the asparagus in boiling water for about 15 minutes.
    • Meanwhile, cut the onion into very small dices.
    • Cover the bottom of a pan or casserole dish with olive oil and heat it. When the oil simmers, fry the onion over medium heat until translucent.
    • Add the risotto rice and brown it in the oil for a few minutes.
    • A a first ladle of broth. Add the sage leaves and salt.
    • Alternate between the broth and the white wine, one ladle at a time and stir very regularly. Add water at the end if you did not have enough broth.
    • Don’t forget to drain the asparagus when cooked.
    • When the risotto is almost done (after 17-20 minutes), heat another pan with olive oil. Brown the asparagus for 2 minutes on each side. Serve them with the risotto. Enjoy!
    • Stop cooking after about twenty minutes if you like your risotto "al dente". Cook a little longer if you want it to be softer. Adjust the seasoning with salt and pepper. At the very end, add a knob of margarine.

    Notes

    Notes
    *Use homemade broth (fresh or thawed), a jar of commercial broth or dissolve a cube of broth in water.
    **I usually buy small bottles of 200ml of vine for cooking.
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

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