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🥗 Asparagus Cherry Tomato Risotto

480 kcal · 40 min · 4 servings

Ingredients

• 300 g Arborio Rice
• 500 g Green Asparagus
• 250 g Cherry Tomatoes
• 1 Stk. Lemon
• 1 EL Lemon Zest
• 900 ml Vegetable Broth (warm)
• 40 g Butter
• 50 g Parmesan
• 2 EL Olive Oil
• 1 TL Salt

Instructions

1. 1. Wash the asparagus, cut off the woody ends, and cut the stalks into 3 cm long pieces.
2. 2. Sauté the rice in a pot with some olive oil for 2 minutes.
3. 3. Deglaze with some warm broth and cook while stirring constantly until the liquid has almost evaporated.
4. 4. Add the asparagus pieces and half of the cherry tomatoes (halved) to the rice.
5. 5. Continue cooking in the remaining broth until the rice and asparagus are cooked (approx. 15 minutes).
6. 6. Remove the pot from the heat. Stir in the butter, Parmesan, and lemon zest.
7. 7. Top the finished risotto with the remaining raw cherry tomatoes and a squeeze of lemon juice.
8. 8. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 480
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 68 g