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🥗 Spring Risotto with White Asparagus

420 kcal · 40 min · 4 servings

Ingredients

• 280 g Risotto rice (Arborio or Carnaroli)
• 1 Liter Vegetable broth
• 600 g White asparagus (fresh)
• 30 g Butter
• 1 Stück Garlic clove, finely chopped
• 1/2 Stück Lemon (juice)
• 1 Prise Nutmeg, ground
• 40 g Parmesan, grated
• 1/2 Teelöffel Salt
• 2 Esslöffel Parsley, chopped

Instructions

1. 1. Wash asparagus, trim woody ends at the bottom and peel. Cut into 5-7 cm long pieces.
2. 2. Heat broth in a pot and keep warm.
3. 3. Melt 20 g of butter in a large pot. Sauté asparagus pieces for 2 minutes. Add garlic and stir for 30 seconds.
4. 4. Add rice and toast for 1 minute until grains are slightly translucent.
5. 5. Add broth ladle by ladle to the rice. Stir each ladle until liquid is absorbed before adding the next. Cooking time approx. 18 minutes.
6. 6. Remove pot from heat. Stir in remaining butter, lemon juice, nutmeg, Parmesan, and parsley.
7. 7. Season with salt. Serve immediately.

Nutrition per serving

• kcal: 420
• Protein: 15 g · Fett/Fat: 12 g · Carbs: 65 g