Asparagus risotto

Asparagus risotto

4.5 115 ratings

Prep. 10 min

Total 40 min

2 portions

Ingredients

Parmesan cheese cut into cubes (3 cm)
40 g
green asparagus (approx. 1 bunch)
200 g
Vegetable stock paste (see Tips)
2 tsp
water
440 g
spring onions/shallots trimmed and cut into pieces
2
garlic cloves
2
olive oil
2 tbsp
Arborio rice
180 g
dry white wine
160 g
ground black pepper to taste
1 pinch
butter to serve (optional)
2 - 3 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 295.4 mg

Protein 15.8 g

Calories 2715.2 kJ / 649 kcal

Fat 23 g

Fibre 5.1 g

Saturated Fat 7.7 g

Carbohydrates 80.1 g

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Also featured in

Cooking for Me and You 70 Recipes
Australia and New Zealand

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