Recipe: Parmesan and Asparagus Risotto


30g butter
1 medium onion peeled and finely diced
3/4 cup arborio rice
Pinch of saffron
1/2 cup Perdeberg MCC Brut Chenin Blanc
1-2 cups hot chicken stock



The Things to stir in
3 tbls grated Parmesan cheese
3/4 cup chopped lightly steamed green asparagus
1tbls butter


Start by heating the butter in a saucepan and add the onion once the butter foams, sauté the onions till soft and translucent.
Now stir in the rice and saffron, and coat well with butter.
Add the wine and stir all the time till the wine has almost been absorbed by the rice.
Add the hot chicken stock slowly in a few batches, stirring all the time till the liquid is almost absorbed, before adding more.
Once the rice is tender, remove from the heat and stir in the cheese, asparagus and butter.
Serve right away with a nice mixed salad full of colour and textures.


About Perdeberg MCC Brut Chenin Blanc
This is a fine illustration of the remarkable diversity of Chenin Blanc and its ability to produce great wines in any of its facets. Crafted according to the age-old tradition of secondary fermentation in the bottle, it shows a lively green tint with a fine and delicate mousse. Notes of green pear, Granny Smith apples, lime and grapefruit are all evident on the nose. Fresh and subtle upon entry the palate shows elegant purity and minerality, with a biscuity finish. With age the bouquet will gain complexity and the texture become more pronounced and well defined.



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© Jenny Morris

By | 2016-04-14T13:38:22+00:00 April 14th, 2016|Jenny Morris|Comments Off on Recipe: Parmesan and Asparagus Risotto