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Risotto with asparagus and chanterelles | Recipe | Kitchen Stories
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Keywords
- italian
- Brand Content
- starter
- main
- cheese
- gluten free
- dinner party
- Le Creuset
- Microplane
- savory
- for two
- alcohol
- dairy
- vegetables
- sauteing
Ingredients
- 1 cup risotto rice (e.g. Arborio rice)
- 2.5 cups chicken stock
- 0.5 lb green asparagus
- 2.5 cups chanterelles (ready to cook)
- 1 onion
- 1 clove garlic
- 0.25 cups white wine
- 0.5 cup Parmesan
- 3 tbsp butter (cubed)
- 1 tsp sugar
- salt
- pepper
- vegetable oil for frying
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