Risotto with asparagus
calories: medium
category: pasta
cost: medium
difficulty: medium
preparation time: 40
Ingredients
Rice 400 gr.
Asparagus 400 gr.
Soup cube 1
Cream 30 gr.
Onions 1
Parmesan cheese 30 gr.
Oil as required
Salt to taste
Pepper to taste
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Wine Tips
for your meals
Asparagus 400 gr.
Soup cube 1
Cream 30 gr.
Onions 1
Parmesan cheese 30 gr.
Oil as required
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Prepare the asparagus by removing the harder outer peel up to half-way. Boil the asparagus for 10 to 15 minutes in plenty of water with the tips facing upwards. Drain being careful not to break the stalks. Cut off a few tips for decoration. Put the rest of the asparagus into an electric beater and blend until smooth, then put the mixture aside.
Let the soup cube dissolve in 2 cups of boiling water. Slice the onion finely and braise in the oil in a deep pan. Add the rice and toss quickly in the oil. Add the water a little at a time until the rice is nearly ready then add the asparagus mixture and mix well.
Take the rice off the heat and add the cream and stir. Season with salt and pepper to your taste. Sprinkle with Parmesan cheese and decorate with a few asparagus tips. The Chef's tips Drink a glass of Sauvignon del Friuli wine with your recipe. Curiosity Asparagus is a low calorie vegetable having purifying properties and contains a lot of calcium, phosphorous and potassium.
Let the soup cube dissolve in 2 cups of boiling water. Slice the onion finely and braise in the oil in a deep pan. Add the rice and toss quickly in the oil. Add the water a little at a time until the rice is nearly ready then add the asparagus mixture and mix well.
Take the rice off the heat and add the cream and stir. Season with salt and pepper to your taste. Sprinkle with Parmesan cheese and decorate with a few asparagus tips.
