Asparagus risotto with feta

Name: Asparagus risotto with feta
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g feta; 4 tbsp hazelnuts; 1 tbsp parsley; 500 g white asparagus; 1 onions; 1 tbsp olive oil; 300 g risotto rice; 2 tsp vegetable bouillon powder; pepper; salt; 1 dl white wine

main dish vegetable dishes summer

Total: 40 min. | Active: 40 min.

vegetarian

1349 Likes

I always have a pack of risotto rice somewhere in my cupboards. Depending on the season, you can conjure up a risotto to match. Now, for instance, is the perfect time for asparagus. A sprinkling of hazelnuts on top will give your risotto that extra crunch, while the addition of feta promises a unique taste sensation. I first make a stock out of the asparagus peelings and use this later in the recipe. This way, I can make use of the entire asparagus!

Claudia - stylingqueen

Ingredients

for 4 person

Asparagus
500 g	white asparagus
2 tsp	vegetable bouillon powder

Risotto
1 tbsp	olive oil
1	onion, finely chopped
300 g	risotto rice
1 dl	white wine
	salt to taste

Topping
100 g	feta, cut into cubes
4 tbsp	hazelnuts
1 tbsp	parsley, finely chopped

How it's done

Asparagus

Peel the asparagus and chop into pieces. Bring the peel to the boil in 1 l of water, simmer for approx. 10 mins. Drain the peel, retain the cooking water. Add the stock to the liquid, bring to the boil. Add the chopped asparagus, simmer for approx. 5 mins. Drain the asparagus, retain the cooking water.

Risotto

Heat the oil in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the retained cooking water a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Mix in the pieces of asparagus, then season.

Topping

Plate up the risotto, garnish with the feta, hazelnuts and parsley.

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