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🍽️ Spring Risotto with Green Asparagus, Peas, and Crab Meat

480 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 tbsp butter
• 300 g risotto rice
• 150 ml dry white wine
• 800 ml vegetable broth
• 500 g green asparagus
• salt
• 150 g peas (fresh or frozen)
• 100 g crab meat
• 50 g freshly grated parmesan
• pepper (from the mill)

Instructions

1. 1. Heat a pot over medium heat and add 1 tablespoon of butter.
2. 2. Peel the onion and dice it into fine cubes.
3. 3. Sauté the onion cubes in the butter until translucent, meaning they become soft and slightly see-through.
4. 4. Add the rice to the pot and let it sweat briefly by mixing it with the onions.
5. 5. Deglaze the rice with the wine and stir until the liquid has almost completely evaporated.
6. 6. Pour in enough broth to just barely cover the rice.
7. 7. Let the risotto simmer gently and stir it occasionally.
8. 8. Gradually add the remaining broth, always in small amounts.
9. 9. Cook the risotto for a total of about 20 minutes.
10. 10. Check the consistency: The rice should be creamy but still have a bite.
11. 11. Peel the bottom third of the asparagus stalks.
12. 12. Cut the asparagus stalks into pieces about 3 centimeters long.
13. 13. Boil the asparagus pieces in salted water for about 5 minutes.
14. 14. Drain the asparagus.
15. 15. Add the asparagus and peas to the risotto about 5 minutes before the end of the cooking time.
16. 16. Shred the crab meat into small pieces.
17. 17. Add the crab meat to the risotto.
18. 18. Let everything heat through, but do not boil anymore.
19. 19. Stir the Parmesan and the remaining butter into the risotto.
20. 20. Season the risotto with salt and pepper to taste.
21. 21. Serve the risotto hot.

Nutrition per serving

• kcal: 480
• Protein: 20 g · Fett/Fat: 11 g · Carbs: 67 g