Eastern-Inspired Risotto with Broad Beans and Asparagus
Equipment
- Large pan with a thick bottom,
- stirring spoon
Ingredients
- 2 shallots finely chopped
- 500 g green asparagus trimmed and cut into 3cm diagonal pieces (keep the tips separate)
- 3 tablespoons olive oil
- 2 kaffir lime leaves
- 600 g Arborio rice
- 200 ml dry white wine
- 1.5 liters vegetable broth from cubes
- 250 g peas fresh or frozen
- 100 ml coconut milk
- 5 tablespoons finely chopped coriander
- Salt and pepper to taste
Instructions
- In a large, thick-bottomed pan, heat the olive oil over medium heat.
- Sauté the shallots, asparagus stems, and kaffir lime leaves for about 3 minutes, stirring occasionally.
- Add the Arborio rice to the pan and cook, stirring constantly, for about 2 minutes until the rice becomes translucent and glossy.
- Pour in the white wine and let it evaporate.
- Gradually add the vegetable broth to the rice, stirring frequently, and cook until the rice is tender and creamy, adding more broth as needed.
- During the last 5 minutes of cooking, add the asparagus tips and peas to the risotto and continue cooking until they are tender.
- Stir in the coconut milk and chopped coriander.
- Season the risotto with salt and pepper to taste.
- Serve the risotto in deep bowls or dishes.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this Eastern-Inspired Risotto with a crisp, aromatic white wine such as a Gewürztraminer or a Riesling to complement the fragrant flavors of the dish.
Nutritional Information
Calories: 380 kcal | Carbohydrates: 61 g | Protein: 9 g | Fat: 10 g | Fiber: 5 g | Sugar: 3 g
