Preparing the rice
Peel the onion and chop it finely. Heat the oil and half of the butter in a saucepan and sauté the onion. Add the rice and let it turn glassy. Deglaze with white wine, let it simmer and stir the mixture well again.
Asparagus risotto
100g
risotto rice
80g
blanched green asparagus
40g
butter
1 tablespoon of
olive oil
40g
onions
1 pinch
of salt
1 pinch
of pepper
100ml
white wine
250ml
asparagus- or vegetable broth
1 tablespoon of
grated Parmesan
parsley needed to sprinkle
100g
1 serving
energy
431 kJ
2718 kJ
102 kcal
649 kcal
fat
7.4 g
46 g
saturated_fat
3.9 g
25 g
carbs
5.4 g
34 g
sugars
0.7 g
4.8 g
protein
1.2 g
8.1 g
salt
0 g
0.4 g
Asparagus risotto
description & times
The famous Italian rice dish is refined with asparagus in this recipe. For cooking, the boiling water of the asparagus is used so the valuable ingredients and the taste won't get lost. A vegetarian dish, which also tastes very good as a side dish.
Adding the soup
When the liquid has evaporated, the mixture is infused with asparagus stock or soup. The rice should be covered with liquid. Continue to cook the rice and stir it again. Repeat until the rice is creamy and firm.
Cutting the asparagus
Cut the blanched asparagus into pieces. Put the tips aside for garnish. Wash the herbs and chop them roughly.
Adding the asparagus
Add the butter, the asparagus slices and the grated hard cheese to the risotto and stir gently.
Asparagus risotto
The asparagus risotto is sprinkled with cheese and garnished with asparagus tips and herbs. It goes well with fish and meat dishes, with salads and also as a vegetarian main course.
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