Asparagus Risotto
TM6 TM5 TM31

Asparagus Risotto

4.7 (339 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
1790.5 kJ / 427.9 kcal
Protein
11.3 g
Carbohydrates
56.2 g
Fat
13.3 g
Saturated Fat
5.9 g
Fibre
1.8 g
Sodium
521.4 mg

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