🍽️ Risotto with Green Asparagus

Name: Risotto with Green Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 1 shallot; 1 clove of garlic; olive oil; 250 g risotto rice; 200 ml dry white wine; 800 ml vegetable broth; 500 g green asparagus; salt; 4 tbsp freshly grated parmesan; 2 tbsp mascarpone; pepper (from the mill); 2 tbsp butter

485 kcal · 30 min · 4 servings

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Ingredients

1 shallot
1 clove of garlic
olive oil
250 g risotto rice
200 ml dry white wine
800 ml vegetable broth
500 g green asparagus
salt
4 tbsp freshly grated parmesan
2 tbsp mascarpone
pepper (from the mill)
2 tbsp butter

Instructions

1. Peel the shallot and the garlic. Finely chop both ingredients. Heat 2 tablespoons of oil in a pot. Sauté the shallot and garlic until translucent.
2. Add the rice to the pot. Stir it briefly with the oil and onions. Deglaze the rice with the wine. Stir until the wine has been completely absorbed by the rice.
3. Pour enough broth into the pot to just cover the rice. Stir until the broth is completely absorbed.
4. Repeat the process of adding broth and stirring. Continue this until the rice is cooked and all the broth is used up.
5. Peel the lower third of the asparagus stalks. Cut off the tough ends. Bring salted water to a boil. Blanch the asparagus in it for approx. 12 minutes.
6. Drain the asparagus. Immediately shock it with cold water. Let it drain well. Cut the asparagus tips into approx. 10 cm long pieces. Cut the remaining asparagus into 1 cm thick slices.
7. Mix the asparagus slices with the finished risotto. Stir in the Parmesan and the mascarpone. Season the risotto with salt and pepper. Divide the risotto onto plates.
8. Melt some butter in a pan. Briefly turn the asparagus tips in the hot butter. Place the asparagus tips on the risotto. Serve the dish immediately.

Nutrition per serving

kcal: 485
Protein: 11 g · Fett/Fat: 22 g · Carbs: 52 g