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Asparagus risotto with green peas
Our spring-like asparagus risotto with green peas is quite green on the plate.
Course
Risotto
Cuisine
French, main dishes
Keyword
asparagus, rice
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
2
servings
Author
Klaraslife
Ingredients
1
onion
2-3
tbsp
of olive oil
200
g
risotto rice
150
white wine
500-600
ml
vegetable stock
hot
40
g
parmesan
50
g
whipped cream
15% fat
70
g
frozen green peas
black pepper
400
g
green asparagus
as thin as possible
1
clove
of garlic
fresh basil
Instructions
Place the green peas in a small bowl and cover with warm water and let them thaw.
Chop the onion finely and sauté in olive oil until soft.
Add the rice and steam briefly.
Deglaze with white wine. Now pour the broth gradually.
Simmer the rice for 20-30 minutes and stir again and again.
Stir in the drained green peas, whipped cream and grated cheese shortly before the end.
Wash the asparagus and cut off the woody ends. Cut the sticks into pieces and fry them with the chopped garlic in oil.
Fold the asparagus under the risotto, arrange on plates and serve with basil and more cheese if you like.