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Asparagus Risotto
40 minVoor 4Nutri-Score C€€
C
40 min
40 minAsparagus Risotto
wat je nodig hebt
Ingrediënten
asparagus (woody ends trimmed, cut into short pieces, tips kept whole)Groente en fruit500 g
risotto rice (carnaroli or arborio)Granen320 g
vegetable stock (kept hot)Voorraadkast1,2 liter
onion (finely chopped)Groente en fruit1 stuk
garlic (finely chopped)Groente en fruit2 stukken
olive oilVoorraadkast30 ml
butter (cold, cubed)Zuivel50 g
white wine (dry)Dranken120 ml
parmesan (finely grated)Zuivel80 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
per portie
Voedingswaarden
444kcal
- Koolhydraten
- 69 g
- Eiwitten
- 11 g
- Vetten
- 14 g
wat je gebruikt
Keukengerei
Steelpan
Hapjespan
Koekenpan
Soeplepel
Rasp
stap voor stap
Bereiding
- Stap 1
Prepare the stock and asparagus
- Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot.
- Trim the woody ends of the asparagus and cut the stalks into short pieces, keeping the tips whole.
- Stap 2
Cook the asparagus
- Heat a little olive oil in a frying pan and sauté the asparagus pieces until tender but still bright green.
- Season lightly and set aside.
- Stap 3
Sweat the aromatics
- Heat the olive oil in a sauté pan over medium heat.
- Add the onion and garlic and cook until soft and translucent, without browning.
- Stap 4
Toast the rice
- Add the risotto rice and stir for a couple of minutes until the grains are glossy and hot.
- Pour in the white wine and stir until it has almost completely evaporated.
- Stap 5
Add the stock gradually
- Add a ladle of hot stock and stir until absorbed.
- Keep adding stock a ladle at a time, stirring, until the rice is creamy and al dente.
- Stap 6
Finish the risotto
- Stir in the cooked asparagus and a little more stock so the risotto is loose and creamy.
- Off the heat, beat in the cold butter and grated parmesan.
- Season with salt and black pepper and serve immediately.
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