Asparagus Risotto

Asparagus Risotto

4.7 501 ratings

Prep. 20 min

Total 45 min

4 portions

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

Energy 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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