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🍽️ Green Asparagus Risotto with Blue Cheese and Strawberries

445 kcal · 30 min · 4 servings

Ingredients

• 750 g green asparagus
• 1 shallot
• 2 tbsp butter (30 g)
• 250 g ORYZA (risotto rice)
• 100 ml vegetable broth
• 250 g strawberries
• 1 tbsp olive oil
• salt
• pepper
• chili flakes
• 2 tbsp balsamic vinegar
• 100 g blue cheese (with microbial rennet; 45 % fat in dry matter)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Cut off the woody lower ends.
3. 3. Peel the bottom third of the stalks.
4. 4. Cut off the asparagus tips and set them aside.
5. 5. Cut the remaining asparagus into pieces about 3 cm in size.
6. 6. Heat 750 ml of water in a pot.
7. 7. Boil the asparagus peels and the cut-off ends in it for 5 minutes.
8. 8. Remove the peels and ends from the water.
9. 9. Blanch the asparagus pieces in the remaining asparagus broth for 2 to 3 minutes. (Blanchieren means to briefly cook in boiling water).
10. 10. Remove the asparagus pieces and set them aside.
11. 11. Keep the asparagus broth ready and continue heating it.
12. 12. Peel the shallot.
13. 13. Finely chop the shallot.
14. 14. Heat butter in a large pot.
15. 15. Sauté the shallot over medium heat for 3 to 4 minutes until translucent.
16. 16. Add the risotto rice.
17. 17. Sauté the rice while stirring until the grains look translucent.
18. 18. Deglaze the rice with vegetable broth.
19. 19. Let the broth reduce while stirring.
20. 20. Pour in the hot asparagus broth.
21. 21. Bring the risotto to a boil once.
22. 22. Simmer it gently over low heat in the open pot for 18 to 20 minutes.
23. 23. Stir the risotto occasionally.
24. 24. Add the blanched asparagus pieces 5 minutes before the end of the cooking time.
25. 25. Hull the strawberries.
26. 26. Wash the strawberries.
27. 27. Slice the strawberries.
28. 28. Heat olive oil in a pan.
29. 29. Fry the asparagus tips over medium heat for 3 to 4 minutes.
30. 30. Season the asparagus tips with salt, pepper, and chili flakes.
31. 31. Add vinegar.
32. 32. Let the vinegar reduce briefly.
33. 33. Add the strawberry slices to the pan.
34. 34. Toss the pan briefly to mix the strawberries.
35. 35. Remove the pan from the heat.
36. 36. Cut the blue cheese into cubes.
37. 37. Add half of the cheese to the risotto.
38. 38. Stir the cheese well into the risotto.
39. 39. Season the risotto with salt and pepper.
40. 40. Divide the risotto among 4 plates.
41. 41. Top with the asparagus-strawberry mix.
42. 42. Sprinkle the dish with the remaining cheese.
43. 43. Serve the risotto.

Nutrition per serving

• kcal: 445
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 57 g