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🍽️ Creamy Risotto with Green Asparagus

576 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 sachet saffron
• 2 tbsp rapeseed oil
• 300 g risotto rice
• 250 ml white wine
• 0.5 l vegetable broth
• 1 tbsp butter
• 4 vine tomatoes
• 500 g white cooked asparagus
• 1 bunch arugula
• 150 g freshly grated parmesan
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a pot with some oil over medium-high heat.
2. 2. Peel one onion and dice it into small cubes.
3. 3. Sauté the onion cubes in the hot oil for about one minute until fragrant.
4. 4. Crush a pinch of saffron threads finely in a mortar.
5. 5. Add half a cup of risotto rice (e.g., Arborio) to the pot and stir briefly.
6. 6. Keep stirring until the rice grains look slightly translucent.
7. 7. Deglaze the rice with half a glass of white wine.
8. 8. Stir continuously until all the wine has evaporated.
9. 9. Pour in a ladle of hot vegetable broth and the crushed saffron.
10. 10. Stir constantly until the liquid has been absorbed by the rice.
11. 11. Add hot broth in small increments and stir.
12. 12. Repeat this process until the rice is al dente (firm to the bite) and creamy.
13. 13. This process takes a total of about 30 minutes.
14. 14. Remove the pot from the heat.
15. 15. Stir in two tablespoons of cold butter into the finished rice.
16. 16. Pour boiling water over two small tomatoes.
17. 17. Remove the skin of the tomatoes and cut them into quarters.
18. 18. Remove the seeds and cut the flesh into strips.
19. 19. Cut 200 grams of cooked green asparagus into coarse pieces.
20. 20. Wash a handful of arugula and tear the leaves into small pieces.
21. 21. Gently fold in the tomato strips, asparagus pieces, and arugula under the rice.
22. 22. Sprinkle grated Parmesan cheese over the finished dish.
23. 23. Season everything to taste with salt and black pepper.

Nutrition per serving

• kcal: 576
• Protein: 21 g · Fett/Fat: 21 g · Carbs: 64 g