Perfect Easter dish &
befitting wineMap

Asparagus risotto with brook trout

Serves 4
Preparation time 30-40 minutes

  • 10 asparagus spears
  • 280 g risotto rice
  • 1 finely chopped onion
  • 1L asparagus stock (prepared with water, asparagus peel and salt)
  • Parmesan and butter


Peel the asparagus spears, chop off the ends and cut into pieces about half a centimetre in length. Keep the tips a little bit longer.

Gently fry the finely chopped onion in olive oil. Add the rice, sauté briefly and then deglaze with white wine. Pour in some asparagus stock and add the chopped asparagus spears. Keep stirring whilst gradually adding the asparagus stock a little at a time. Season the risotto with salt, butter and Parmesan cheese.

Lightly salt the trout, sear for 5 minutes skin side down and for 2 minutes on the other side.
Transfer the risotto to a plate arranging the trout on top.

Wine recommendation:

Stroblhof Strahler Pinot Blanc
(available in Vinum Hotels wine shop)

Have fun cooking!

Vinum Hotel Weingut Stroblhof
Rosmarie Hanni