Ingredients for 4 people:
500 g white asparagus
salt
1 onion
3 tbsp olive oil
250 g risotto rice
1/8 l white wine
2 tomatoes
100 g rocket
50 g Parmesan cheese
Pepper from the mill
Decoration:
Chilli threads (Angels Hair v. Spice Island)
Preparation:
1. Peel the asparagus, cut off the woody ends briefly. Cut the asparagus into bite-sized pieces and place in 1 ½ litres of boiling salted water. Cook for 12-15 minutes over a medium heat, pour out through a sieve, reserving the stock.
2. Meanwhile, peel and finely chop the onion and sauté in olive oil. Add the rice and stir until translucent. Deglaze with wine, reduce for 2-3 minutes, add a little salt. Add the asparagus stock in 2 to 3 steps. Cook over a medium heat for about 20 minutes, stirring constantly.
3. In the meantime, wash, quarter and core the tomatoes. Cut the flesh into small cubes. Wash the rocket, shake dry and cut into small pieces. Grate the Parmesan.
4. Season the risotto with salt and pepper. Fold in the prepared ingredients. Serve garnished with tender chilli threads if desired.
Preparation time approx. 50 minutes
Nutritional values per person approx.:
Calories: 387
Joule: 1635
Protein: 10,8 g
Fat: 12,7 g
Carbohydrates: 54 g
(FoodCentrale by ddp images)
