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🍽️ Spring Risotto with Green Asparagus and Radishes

575 kcal · 30 min · 4 servings

Ingredients

• 0.5 red onion
• 2 tbsp olive oil
• 180 g risotto rice
• 2 tsp capers
• 650 ml vegetable broth
• 60 g parmesan
• pepper
• 1 dash lemon juice
• 400 g green asparagus
• 0.5 bunch radishes
• salt
• 0.5 bunch dill

Instructions

1. 1. Peel the half onion.
2. 2. Cut the onion into thin strips.
3. 3. Heat one tablespoon of olive oil in a pot.
4. 4. Add the onion strips and the risotto rice to the pot.
5. 5. Sauté the vegetables and rice for one minute over medium heat.
6. 6. Add the capers.
7. 7. Deglaze the mixture with a splash of vegetable broth.
8. 8. Stir in the remaining vegetable broth gradually.
9. 9. Continue cooking the rice until it has absorbed all the liquid.
10. 10. This takes about 20 minutes.
11. 11. Grate the Parmesan.
12. 12. Stir half of the Parmesan into the finished risotto.
13. 13. Season the risotto with some pepper.
14. 14. Season the risotto with some lemon juice.
15. 15. Set the pan aside with the lid closed.
16. 16. This keeps the risotto warm.
17. 17. Trim the asparagus.
18. 18. Wash the asparagus.
19. 19. Wash the radishes.
20. 20. Cut off the woody lower ends of the asparagus.
21. 21. Quarter the radishes.
22. 22. Heat the remaining oil in a pan.
23. 23. Fry the vegetables in the pan for three minutes over medium heat.
24. 24. Turn the vegetables occasionally.
25. 25. Season the vegetables with salt towards the end of the cooking time.
26. 26. Wash the dill.
27. 27. Shake the dill dry.
28. 28. Chop the dill coarsely.
29. 29. Plate the risotto.
30. 30. Top it with the fried vegetables.
31. 31. Sprinkle everything with the remaining grated Parmesan.
32. 32. Sprinkle everything with the fresh dill.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 575
• Protein: 21 g · Fett/Fat: 20 g · Carbs: 76 g