🍲 Creamy Spring Asparagus Risotto

Name: Creamy Spring Asparagus Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Risotto rice (e.g., Arborio); 500 g Asparagus (white or green); 1 Liter Vegetable broth; 2 Stück Onions; 50 g Butter; 60 g Parmesan (grated); 150 ml White wine; 2 EL Olive oil; nach Bedarf Salt and pepper

560 kcal · 30 min · 4 servings

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Ingredients

300 g Risotto rice (e.g., Arborio)
500 g Asparagus (white or green)
1 Liter Vegetable broth
2 Stück Onions
50 g Butter
60 g Parmesan (grated)
150 ml White wine
2 EL Olive oil
nach Bedarf Salt and pepper

Instructions

1. Peel the onions and chop them very finely.
2. Trim the ends of the asparagus. Peel the stalk (if necessary) and cut it into small cubes.
3. Heat the olive oil in a large pot. Sauté the onions for 3 minutes until translucent, without browning.
4. Add the rice and toast it for 1 minute until it becomes slightly translucent.
5. Deglaze the rice with the white wine. Stir until the liquid has almost completely evaporated.
6. Set aside half of the asparagus cubes for garnish. Add the remaining asparagus and 2-3 ladles of hot broth to the rice.
7. Cook the risotto stirring constantly and add more hot broth as needed until the rice is al dente (approx. 15 minutes).
8. Remove the pot from the heat. Stir in the butter and Parmesan. Season with salt and pepper to taste.
9. Serve the risotto garnished with the reserved asparagus cubes.

Nutrition per serving

kcal: 560
Protein: 18 g · Fett/Fat: 22 g · Carbs: 72 g