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–+ servings

White asparagus with saffron risotto and parmesan potato chips

White asparagus is gently cooked and served on a saffron-yellow risotto. Garnished with crispy Parmesan potato chips - a classic spring dish that takes 45 minutes to prepare.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course
Cuisine Italian
Servings 2 People
Calories 480 kcal

Cooking utensils

  • 1 Risotto pot
  • 1 Asparagus pot
  • 1 Baking tray
  • 1 Grater

Ingredients
  

For the asparagus:

  • 500 g white asparagus
  • 1 tsp sugar
  • 1 Pinch of salt

For the risotto:

  • 150 g Arborio rice
  • 1 Shallot
  • 800 ml Vegetable stock
  • 1 Pinch of saffron

For the chips:

  • 50 g Parmesan cheese
  • 1 teaspoon olive oil

Preparation
 

Prepare the asparagus:

  • Peel the asparagus and cut off the ends
  • Cook in boiling water with sugar and salt for 12-15 minutes

Cook risotto:

  • Dice the shallot and fry until translucent
  • Add the rice and deglaze with the stock
  • Add the saffron, simmer for 18 minutes

Bake chips:

  • Grate the Parmesan, form small heaps on a baking tray
  • Bake at 180°C for 5-7 minutes until golden brown

Dressing:

  • Arrange the risotto on a plate
  • Place the asparagus on top
  • Garnish with Parmesan potato chips

Recommended side dishes:

  • Lemon and dill sauce
  • Fresh leaf salad
  • White bread croutons

Nutritional values per portion

Calories: 480kcalCarbohydrates: 65gProtein: 18gFat: 14g
Keyword Parmesan potato chips, Pinot Grigio, Saffron risotto, Spring recipe, white asparagus, Wine pairing
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