Asparagus risotto

Asparagus risotto

Total: 35 Min. | Active: 35 Min.
vegetarian
Nutritional value / person: 485 kcal
, Fat: 18 g
, Carbohydrate: 64 g
, Protein: 16 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Asparagus

1 tbsp butter
500 g green asparagus, lower third peeled, cut into pieces approx. 4 cm long

Risotto

1 tbsp butter
1 onion, finely chopped
300 g risotto rice (e.g. Carnaroli)
2 dl white wine
1 litre vegetable bouillon, hot
80 g grated Parmesan
30 g butter
salt and pepper to taste
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How it's done

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Asparagus

Heat the butter in a pan. Add the asparagus, sauté for approx. 5 mins., remove.

Risotto

Heat the butter in the same pan. Sauté the onion for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Return the asparagus to the pan, simmer for approx. 5 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.

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