🍲 Creamy Risotto with White Asparagus

Name: Creamy Risotto with White Asparagus
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g Risotto rice (e.g., Arborio); 500 g White asparagus; 2 Stk. Onions (finely diced); 40 g Ghee or butter; 100 ml White wine (dry); 3 EL Vegetable paste (concentrate); 60 g Parmesan (grated); nach Bedarf Salt and pepper

545 kcal · 35 min · 4 servings

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Ingredients

300 g Risotto rice (e.g., Arborio)
500 g White asparagus
2 Stk. Onions (finely diced)
40 g Ghee or butter
100 ml White wine (dry)
3 EL Vegetable paste (concentrate)
60 g Parmesan (grated)
nach Bedarf Salt and pepper

Instructions

1. Peel the asparagus and cut it into 2 cm pieces. Boil them in salted water for 5 minutes. Save the water to use for the risotto. Set the asparagus aside.
2. Heat the ghee in a large pot over medium heat. Saute the onions until glazed (approx. 3 minutes).
3. Add the rice and stir for 2 minutes until the grains are translucent. This means they look slightly see-through.
4. Deglaze the rice with the white wine. Stir until the liquid has almost evaporated.
5. Add the vegetable paste and 200 ml of the asparagus water. Stir well.
6. Let the rice simmer over medium heat. Add the rest of the warm asparagus water gradually, one ladle at a time, and stir often. Cook until the rice is al dente (approx. 15 minutes).
7. Stir the cooked asparagus into the risotto. Remove the pan from the heat and stir in the Parmesan and the remaining butter.
8. Season with salt and pepper to taste. Serve the risotto immediately.

Nutrition per serving

kcal: 545
Protein: 16 g · Fett/Fat: 22 g · Carbs: 72 g