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Creamy Green Asparagus Risotto
Portions:
4
Preparation Time:
15
minutes
mins
Cooking Time:
30
minutes
minutes
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Equipment
Large wok or braising pan
ladle,
Ingredients
▢
1
bunch
green asparagus
▢
750
ml
chicken broth
from 1 bouillon cube
▢
2
shallots
finely chopped
▢
1
clove
garlic
minced
▢
4
tablespoons
olive oil
▢
300
g
Arborio rice
▢
150
ml
dry white wine
▢
150
ml
heavy cream
▢
4
sprigs parsley
chopped
▢
1
bag
of arugula mix
▢
Balsamic dressing
▢
Parmesan cheese
Parrano or similar
Instructions
Trim the tough ends off the asparagus spears.
Cut the asparagus into 4 cm pieces and cook them in the chicken broth for about 7 minutes until tender.
Remove them from the broth and set aside, keeping the broth.
In a large wok or braising pan, sauté the shallots and garlic in olive oil over low heat until softened.
Add the Arborio rice to the pan and stir until the grains are coated in oil and become translucent.
Pour in the white wine and stir until it's absorbed by the rice.
Gradually add the chicken broth, a ladleful at a time, stirring occasionally, and allowing the rice to absorb the liquid before adding more.
This process should take about 20 minutes.
After about 15 minutes of cooking, add the asparagus pieces to the rice.
Once the rice is creamy and tender, stir in the heavy cream and chopped parsley.
In a separate bowl, toss the arugula mix with balsamic dressing.
To serve, divide the dressed arugula among 4 plates, top with the risotto, and generously shave Parmesan cheese over each serving.
Notes / Tips / Wine Advice:
Wine advice:
This Creamy Green Asparagus Risotto pairs well with a crisp and acidic Sauvignon Blanc or Pinot Grigio.
Nutritional Information
Calories:
500
kcal
|
Carbohydrates:
55
g
|
Protein:
8
g
|
Fat:
25
g
|
Fiber:
3
g
|
Sugar:
3
g
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Course
Main Dish
/
Rice
Cuisine
Italian
Diets
Gluten Free
/
Vegetarian