🍽️ Creamy Risotto with Green Asparagus

Name: Creamy Risotto with Green Asparagus
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g green asparagus; 1 shallot; 250 g risotto rice; 6 tbsp olive oil; 200 ml dry white wine; 750 ml poultry broth (or vegetable broth); 50 g freshly grated Parmesan; 2 tbsp butter; pepper (from the mill); 1 handful sage leaves; shaved Parmesan; sage flowers

580 kcal · 30 min · 4 servings

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Ingredients

500 g green asparagus
1 shallot
250 g risotto rice
6 tbsp olive oil
200 ml dry white wine
750 ml poultry broth (or vegetable broth)
50 g freshly grated Parmesan
2 tbsp butter
pepper (from the mill)
1 handful sage leaves
shaved Parmesan
sage flowers

Instructions

1. Peel the lower two-thirds of the asparagus stalks. Cut the asparagus into pieces about 2 centimeters long.
2. Peel the shallot and chop it finely.
3. Heat 2 tablespoons of oil in a pan. Sauté the shallot in it for 1 to 2 minutes until soft.
4. Add the rice and asparagus to the pan. Stir everything briefly so it cooks slightly.
5. Deglaze the mixture with the white wine.
6. Add the broth gradually. Stir occasionally. Cook the rice for about 15 to 20 minutes until it is al dente and the risotto looks creamy.
7. Stir the Parmesan and butter into the finished risotto.
8. Season the risotto with salt and pepper to taste.
9. Fry the sage leaves briefly in the remaining oil in a separate pan.
10. Divide the risotto among several bowls.
11. Sprinkle the dish with shaved Parmesan.
12. Garnish the risotto with the fried sage leaves and sage flowers. Then serve.

Nutrition per serving

kcal: 580
Protein: 18 g · Fett/Fat: 28 g · Carbs: 58 g