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🍽️ Creamy Risotto with Green Asparagus

473 kcal · 30 min · 4 servings

Ingredients

• 500 g green asparagus
• 1 pinch sugar
• 2 shallots
• 2 tbsp butter
• 300 g risotto rice (short-grain rice)
• 750 ml vegetable broth
• 40 g parmesan
• salt
• pepper (from the mill)
• 2 tbsp pine nuts
• 4 tbsp parmesan (for sprinkling)

Instructions

1. 1. Thoroughly wash the asparagus.
2. 2. Peel only the bottom third of the stalks.
3. 3. Cut off the tough ends.
4. 4. Separate the asparagus tips and set them aside.
5. 5. Slice the remaining asparagus stalks into approx. 0.5 cm thick rounds.
6. 6. Bring 250 ml water to a boil with a little salt and sugar.
7. 7. Add the asparagus tips and cook them for approx. 5 minutes until al dente.
8. 8. Remove the asparagus tips and shock them in cold water.
9. 9. Reserve the asparagus cooking liquid for later.
10. 10. Peel the shallots and dice them finely.
11. 11. Melt 1 tbsp of butter in a pot until it foams.
12. 12. Sauté the asparagus slices and shallots in it.
13. 13. Add the rice and stir well.
14. 14. Let the rice sweat for a short moment.
15. 15. Mix the asparagus cooking liquid with the broth.
16. 16. Pour 2 ladles of the liquid over the rice.
17. 17. Let the liquid reduce over medium heat while stirring.
18. 18. Add more liquid gradually over time.
19. 19. Let the liquid evaporate each time.
20. 20. Stir the rice frequently.
21. 21. Stop when the rice is cooked but still has a small core.
22. 22. Fold in the asparagus tips.
23. 23. Stir in the remaining butter.
24. 24. Add the Parmesan and stir it in.
25. 25. Season the risotto with salt and pepper.
26. 26. Serve the risotto on pre-warmed plates.
27. 27. Sprinkle it with pine nuts and Parmesan.
28. 28. Serve the dish immediately.

Nutrition per serving

• kcal: 473
• Protein: 17 g · Fett/Fat: 17 g · Carbs: 63 g