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🍽️ Parsley Risotto with White Asparagus and Pumpernickel

391 kcal · 30 min · 4 servings

Parsley Risotto with White Asparagus and Pumpernickel Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Crumble the pumpernickel into small pieces.
  2. 2. Toast the pumpernickel pieces for about 3 minutes without fat in a pan.
  3. 3. Remove the pumpernickel from the pan and place it on a plate.
  4. 4. Clean the pan.
  5. 5. Heat 1 liter of broth in a pot.
  6. 6. Halve the shallots and peel them.
  7. 7. Dice the shallots finely.
  8. 8. Heat 1 tablespoon of oil over high heat in a pot.
  9. 9. Sweat the shallots for about 1 minute until translucent in the oil.
  10. 10. Add the rice and sauté it for about 1 minute.
  11. 11. Deglaze the rice with a ladle of hot broth.
  12. 12. Let the risotto simmer for approx. 20 minutes over low heat.
  13. 13. Stir the risotto regularly.
  14. 14. Add more broth gradually.
  15. 15. Ensure the rice is always lightly covered with liquid.
  16. 16. Rinse the asparagus.
  17. 17. Remove the woody ends of the asparagus.
  18. 18. Cut off the top 5 cm of the asparagus.
  19. 19. Set aside the cut asparagus tips.
  20. 20. Slice the remaining asparagus diagonally into thin pieces.
  21. 21. Add the asparagus slices to the risotto.
  22. 22. Add 200 ml of salted water, 2 tablespoons of butter, and a pinch of pepper to the cleaned pan.
  23. 23. Sauté the asparagus tips for about 10 minutes over medium heat.
  24. 24. Wash the parsley.
  25. 25. Remove the coarse stems from the parsley.
  26. 26. Place the parsley leaves and 50 ml of cold water in a tall container.
  27. 27. Blend the mixture until smooth.
  28. 28. Stir the parsley water into the risotto.
  29. 29. Add the cream cheese to the risotto.
  30. 30. Season the risotto to taste with salt and pepper.
  31. 31. Drain the asparagus tips.
  32. 32. Season the asparagus tips to taste with salt and pepper.
  33. 33. Plate the parsley risotto with the white asparagus.
  34. 34. Add the asparagus tips and the pumpernickel.
  35. 35. Serve the dish.

Nutrition per serving