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Asparagus Risotto

Asparagus Risotto
4.7 530 ratings
Prep. 20 min
Total 45 min
4 portions
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Ingredients

  • Parmesan cheese cut in pieces (2 cm)
    60 g
  • asparagus
    250 g
  • shallots halved
    50 g
  • olive oil
    20 g
  • dry white wine
    200 g
  • risotto rice (e.g. arborio, Carnaroli)
    250 g
  • boiling water
    450 g
  • fine sea salt
    ½ tsp
  • freshly ground black pepper
    ¼ tsp
  • vegetable stock paste, homemade
    1 heaped tsp
    1 vegetable stock cube (for 0.5 l)
  • unsalted butter diced
    20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 521.4 mg
Protein 11.3 g
Calories 1790.5 kJ / 427.9 kcal
Fat 13.3 g
Fibre 1.8 g
Saturated Fat 5.9 g
Carbohydrates 56.2 g

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