A creamy spring dish with perfect wine pairing
Asparagus risotto with parmesan and lemon zest is a true homage to spring. The combination of fine asparagus, creamy risotto and fresh lemon zest makes this dish particularly flavourful. Accompanied by a suitable white wine, the result is a harmonious combination of flavours. Find out here which wines go best with this risotto!
Which wines go best with asparagus risotto with parmesan & lemon zest?
Asparagus has a slightly earthy yet fresh flavour that combines particularly well with mineral and fruity white wines. The creamy risotto and parmesan need a fine acid structure to balance the flavour of the dish. Light, elegant wines with fresh acidity and subtle fruit flavours are the perfect choice here.
Wine recommendations
1. sauvignon blanc (Friuli or South Tyrol, Italy)
- Why? The fine minerality, combined with the elegant citrus and herbal notes of a Sauvignon Blanc from Friuli or South Tyrol, goes perfectly with the freshness of the asparagus and the fine acidity of the lemon zest.
- Recommended region: Friuli or South Tyrol, Italy
2. pinot grigio (Veneto, Italy)
- Why? An elegant, slightly mineral Pinot Grigio emphasises the fine aromas of the asparagus risotto and underlines its freshness.
- Recommended region: Veneto, Italy
3rd Pinot Blanc (Palatinate, Germany)
- Why? The fine structure and light fruitiness of a Pinot Blanc are an excellent complement to the mild flavour of the Parmesan and the hint of lemon.
- Recommended region: Palatinate, Germany
The recipe:
Asparagus risotto with parmesan & lemon zest
Creamy risotto with green or white asparagus, refined with parmesan and lemon zest. The combination of delicate aromas and fresh acidity makes this dish perfect for springtime cooking – ideal with a glass of Sauvignon Blanc or Pinot Grigio.
Cooking utensils
- 1 Cutting board & knife
- 1 Medium saucepan for the vegetable stock
- 1 Large pan or heavy pot for the risotto
- 1 Grater for the Parmesan & lemon zest
- 1 Cooking spoon for stirring
Ingredients
For the risotto:
- 200 g Risotto rice (e.g. Arborio or Carnaroli)
- 250 g green or white asparagus
- 750 ml Vegetable broth
- 100 ml dry white wine (e.g. Sauvignon Blanc from Friuli or South Tyrol)
- 1 small shallot, finely chopped
- 30 g Butter
- 50 g Parmesan, freshly grated
- 1 TL Lemon zest
- 1 EL Olive oil
- Salt & pepper to taste
Preparation
Prepare the asparagus:
- Wash the asparagus, cut off the woody ends and cut into pieces approx. 3 cm long.
- Briefly fry or blanch in a pan with a little olive oil over a medium heat until al dente. Set aside.
Cook risotto:
- Heat the vegetable stock in a separate pan and keep warm.
- Heat the butter and olive oil in a large pan and fry the chopped shallot until translucent.
- Add the risotto rice and sauté, stirring, until it is slightly translucent.
- Deglaze with white wine and reduce, stirring constantly.
- Gradually add hot vegetable stock in small amounts, stirring constantly until the rice is creamy (approx. 18-20 minutes).
Finalizing & serving:
- Stir the prepared asparagus and Parmesan into the risotto.
- Season to taste with salt and pepper.
- Sprinkle with lemon zest and serve hot.
Recommended side dishes
- Fresh rocket salad with lemon dressing
- Crispy ciabatta or baguette
- Grilled prawns as an elegant addition
Nutritional values per portion
Calories: 550kcalCarbohydrates: 75gProtein: 15gFat: 20g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat
