🥄 Creamy Risotto with Asparagus and Lemon

Name: Creamy Risotto with Asparagus and Lemon
Total time: 35 min
Yield: 4 servings
Ingredients: 300 g Risotto rice; 500 g Asparagus (white or green); 1000 ml Vegetable broth; 50 g Butter; 1 ganz Lemon; 60 g Parmesan; 1 mittelgroß Onion; 2 EL Olive oil; 1 Prise Salt; 100 ml Dry white wine

480 kcal · 35 min · 4 servings

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Ingredients

300 g Risotto rice
500 g Asparagus (white or green)
1000 ml Vegetable broth
50 g Butter
1 ganz Lemon
60 g Parmesan
1 mittelgroß Onion
2 EL Olive oil
1 Prise Salt
100 ml Dry white wine

Instructions

1. Wash the asparagus. Cut off the woody bottom ends. Cut the asparagus into 2 cm pieces (save stalks for broth if desired). Heat the broth.
2. Dice the onion. Heat the olive oil and 20g of butter in a pot. Sauté the onion for 3 minutes until soft.
3. Add the rice and stir for 2 minutes until it is lightly golden brown.
4. Deglaze with the white wine and stir until it has evaporated.
5. Add the asparagus pieces. Pour in the hot broth ladle by ladle, stir and wait until the liquid is absorbed.
6. When the rice and asparagus are cooked (al dente), remove the pot from the heat.
7. Top with the remaining cold butter, grated Parmesan, and grated lemon zest. Squeeze the lemon juice over it.
8. Serve the risotto immediately while warm.

Nutrition per serving

kcal: 480
Protein: 16 g · Fett/Fat: 16 g · Carbs: 68 g