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🍽️ Risotto with Peas and Green Asparagus

481 kcal · 30 min · 4 servings

Ingredients

• 250 g green asparagus
• 525 ml vegetable broth
• 50 g medium onions (1 medium onion)
• 1 clove garlic
• 2 tbsp olive oil
• 120 g risotto rice
• 1 lemon
• 125 g peas (frozen)
• 3 g chervil (3 stalks)
• 50 g goat cream cheese
• salt
• pepper

Instructions

1. 1. Peel the bottom third of the asparagus stalks and cut off the tough stem ends.
2. 2. Cut the asparagus into bite-sized pieces.
3. 3. Bring the vegetable broth to a boil and keep it warm.
4. 4. Peel the onion and garlic and dice them finely.
5. 5. Halve the lemon and squeeze out the juice.
6. 6. Heat the oil in a pot.
7. 7. Sauté the asparagus over medium heat for 1 to 2 minutes.
8. 8. Remove the asparagus from the pot and set it aside.
9. 9. Add the onion and garlic to the pot.
10. 10. Sauté the vegetables over medium heat until translucent.
11. 11. Add the rice and sauté for 1 minute over medium heat.
12. 12. Deglaze the rice with 100 ml of the vegetable broth and 2 to 3 tablespoons of lemon juice.
13. 13. Let the liquid reduce over medium heat while stirring.
14. 14. Cover the rice with another 150 ml of broth.
15. 15. Cook the rice for 20 minutes over frequent stirring until al dente.
16. 16. Add the remaining broth gradually during this time.
17. 17. Add the asparagus and peas to the pot.
18. 18. Cook everything for 7 minutes over medium heat.
19. 19. Add a little extra broth if necessary.
20. 20. Wash the chervil and shake it dry.
21. 21. Pluck the leaves from the stems and chop them finely.
22. 22. Stir the goat cream cheese into the rice at the end of the cooking time.
23. 23. Season the risotto with salt, pepper, and lemon juice if needed.
24. 24. Fold in the chopped chervil into the finished dish.

Nutrition per serving

• kcal: 481
• Protein: 14 g · Fett/Fat: 19 g · Carbs: 61 g