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🍽️ Creamy Risotto with Green Asparagus and Parmesan

425 kcal · 55 min · 4 servings

Ingredients

• 500 g asparagus, green
• salt and pepper (freshly ground)
• 1 pinch(es) sugar
• 2 shallot(s)
• 3 tbsp butter
• 300 g risotto rice
• 100 ml white wine, dry (or water)
• 800 ml veal stock (hot)
• 3 sprigs parsley, flat
• 75 g parmesan

Instructions

1. 1. Rinse the asparagus thoroughly under running water.
2. 2. Snap off the woody bottom ends of the asparagus stalks.
3. 3. Peel the bottom third of the stalks.
4. 4. Cut the asparagus stalks into pieces about 3 cm long.
5. 5. Bring about half a liter of salted water with a pinch of sugar to a boil.
6. 6. Cook the asparagus pieces in it over low heat for 8 to 10 minutes.
7. 7. Remove the asparagus pieces and let them drain in a sieve.
8. 8. Peel the shallots.
9. 9. Dice the shallots into small cubes.
10. 10. Heat half of the butter in a pot.
11. 11. Sauté the shallots over medium heat until they are soft and translucent.
12. 12. Add the rice.
13. 13. Sauté the rice while stirring until it looks glossy, but do not let it brown.
14. 14. Pour in the wine.
15. 15. Stir until the liquid has evaporated.
16. 16. Add a good splash of hot veal stock.
17. 17. Cook the risotto over low heat for about 20 minutes in an open pot.
18. 18. Stir occasionally.
19. 19. Add more stock as needed, keeping the rice just covered with liquid.
20. 20. Gently stir the asparagus pieces into the risotto.
21. 21. Add the remaining butter.
22. 22. Add 40 g of grated Parmesan.
23. 23. Add the chopped parsley.
24. 24. Season the dish with salt and pepper.
25. 25. Sprinkle the remaining grated Parmesan on top.
26. 26. Serve the dish immediately.
27. 27. Note: The dish contains about 15 g of fat per serving.

Nutrition per serving

• kcal: 425
• Protein: 15 g · Fett/Fat: 15 g · Carbs: 62 g