The asparagus season usually starts in April, whereby the green asparagus can be harvested earlier than the white.
With the following recipe you can make a delicious risotto with asparagus.
Some people look forward to the first asparagus on their plate every year.
Others cannot understand the hype surrounding the white vegetables and say they are tasteless.
If you belong to the first category, then you might be interested in the following recipe: Asparagus risotto combines the inimitable taste of asparagus and risotto rice *.
The combination is not only filling, but also contains important nutrients such as potassium
from the asparagus.
Asparagus risotto also scores with its quick and easy preparation.
It is ready to serve in around 30 minutes and, with around 650 calories per serving, is a main meal that also fits into the diet plan.
Ingredients for two servings of delicious asparagus risotto
250 g green asparagus
Half an onion
1.5 tbsp butter
125 g risotto rice
60 ml dry white wine (alternatively chicken broth)
300 ml of chicken broth
40 g parmesan cheese
1 teaspoon grated organic lemon peel
salt and pepper
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(Sample photo for asparagus risotto)
Asparagus risotto recipe: this is how the spring dish becomes a hit
First wash the asparagus and peel the lower third.
The tips are cut diagonally about three inches long and set aside.
Then cut the rods diagonally into pieces about an inch long.
The onion is peeled and very finely diced.
Braise this in a pan in which you have previously melted half of the butter.
The asparagus pieces are also heated in it
.
After a few minutes add the rice and steam it until translucent over high heat.
Pour the wine into the pan, let it evaporate and turn the heat back to medium.
Gradually, the hot broth is now added to the rice while stirring.
Make sure that you only pour in when the rice has absorbed the liquid
.
After about ten minutes, add the asparagus tips and cook the risotto for another ten minutes.
Then mix in the remaining butter with cheese and lemon zest and let the mixture rest for five minutes.
Then just add salt and pepper to taste and the fine asparagus risotto is ready.
(jg) * Merkur.de is an offer from IPPEN.MEDIA.
Read more
: Asparagus soup from bowls: simple recipe for using leftovers.
Asparagus enjoyment with a difference
Asparagus enjoyment with a difference
