Asparagus Risotto

Asparagus Risotto

4.7 23 ratings
Prep. 20 min
Total 45 min
2 portions

Ingredients

  • Parmesan cheese cut in pieces (2 cm)
    30 g
  • asparagus
    130 g
  • shallots halved
    25 g
  • olive oil
    15 g
  • dry white wine
    100 g
  • risotto rice (e.g. arborio, Carnaroli)
    130 g
  • boiling water
    230 g
  • fine sea salt
    ¼ tsp
  • freshly ground black pepper
    ¼ tsp
  • vegetable stock paste, homemade
    ½ tsp
    ½ vegetable stock cube (for 0.5 l), crumbled
  • unsalted butter diced
    10 g

Nutrition per 1 portion

Calories 460 kcal / 1924.7 kJ
Protein 11.6 g
Fat 15.9 g
Carbohydrates 58.5 g
Fibre 1.9 g
Saturated Fat 6.2 g
Sodium 522 mg

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