Ole Mouritsen

Asparagus Risotto

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen

Published 2014

  • About

Ingredients

  • ½ kg (17½ oz) white asparagus
  • 2 Tbsp olive oil<

Method

  1. Peel the white asparagus and cut the spears into small pieces. Cook them in ½ L (2⅛ c) lightly salted boiling water for about 2 minutes and then remove from the pot. Reserve the wat