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🍽️ Creamy Green Asparagus Risotto

738 kcal · 30 min · 4 servings

Ingredients

• 150 g risotto rice
• 1 clove of garlic
• 3 tbsp olive oil
• 500 ml vegetable broth
• 500 g green asparagus
• 150 g snow peas
• 100 g spinach
• 50 g parmesan (freshly grated)
• 1 tbsp butter
• salt
• pepper (from the mill)
• parsley (for garnish)
• 40 g parmesan

Instructions

1. 1. Place the risotto rice in a fine-mesh sieve.
2. 2. Rinse the rice thoroughly under cold running water.
3. 3. Let the rinsed rice drain well in the sieve.
4. 4. Thoroughly wash the green asparagus.
5. 5. Peel only the bottom third of the asparagus stalks.
6. 6. Trim off the woody ends of the asparagus stalks.
7. 7. Cut the asparagus into bite-sized pieces.
8. 8. Wash the fresh spinach.
9. 9. Remove any tough stems or wilted leaves from the spinach.
10. 10. Bring a pot of salted water to a boil.
11. 11. Add the spinach to the boiling water.
12. 12. Let the spinach wilt briefly.
13. 13. Drain the spinach.
14. 14. Immediately shock the spinach with cold water.
15. 15. Let the spinach drain well.
16. 16. Wash the snow peas.
17. 17. Trim the ends of the snow peas.
18. 18. Halve the snow peas crosswise.
19. 19. Add the snow peas to the boiling salted water.
20. 20. Boil the snow peas for about 4 minutes.
21. 21. Drain the snow peas.
22. 22. Shock the snow peas with cold water.
23. 23. Let the snow peas drain well.
24. 24. Heat 2 tablespoons of oil in a large pan.
25. 25. Press the garlic directly into the hot pan.
26. 26. Sauté the garlic briefly.
27. 27. Add the asparagus pieces to the pan.
28. 28. Fry the asparagus on all sides.
29. 29. Remove the asparagus from the pan and set it aside.
30. 30. Heat 1 tablespoon of hot oil in a pot.
31. 31. Add the drained rice to the hot oil.
32. 32. Sauté the rice briefly.
33. 33. Gradually pour broth over the rice.
34. 34. Stir occasionally while the rice cooks.
35. 35. Cook the rice for about 20 minutes.
36. 36. Cook the rice until it is al dente.
37. 37. Add the asparagus 5 minutes before the end of the cooking time.
38. 38. Let the asparagus finish cooking in the risotto.
39. 39. Add the snow peas to the risotto.
40. 40. Add the spinach to the risotto.
41. 41. Let the vegetables heat through in the risotto.
42. 42. Cut the butter into small cubes.
43. 43. Stir the butter cubes into the hot risotto.
44. 44. Grate the Parmesan cheese finely.
45. 45. Stir the grated Parmesan into the risotto.
46. 46. Season the risotto with salt.
47. 47. Season the risotto with pepper.
48. 48. Shave the remaining Parmesan over the finished dish.
49. 49. Garnish the risotto with parsley if desired.

Nutrition per serving

• kcal: 738
• Protein: 30 g · Fett/Fat: 36 g · Carbs: 73 g