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
asparagus
40g
beurre
1CáS
huile d'olive
40g
oignons
1 pointe
sel
1 pointe
poivre
100ml
vin blanc
250ml
bouillon de légumes
1CáS
Parmesan
persil
100g
1 portion
condensation
431 kJ
2718 kJ
102 kcal
649 kcal
graisse
7.4 g
46 g
dont acides gras saturés
3.9 g
25 g
hydrates de carbone
5.4 g
34 g
dont sucre
0.7 g
4.8 g
protéine
1.2 g
8.1 g
sel
0 g
0.4 g
Asparagus risotto
description et horaires
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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