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Asparagus Risotto

Asparagus Risotto

15 min., ready in 40 min.
Time:
Ingredientsfor  
Ingredients
500 grams green Asparagus
1 shallot
2 Tbsps olive oil
350 grams Arborio rice
200 milliliters dry white wine
1 l Chicken broth (or vegetable broth)
100 grams freshly grated Parmesan
2 Tbsps butter
1 splash lemon juice
salt
freshly ground peppers
How healthy are the main ingredients?
Parmesanolive oilshallotsalt
Preparation
1.

Peel the bottom third of the asparagus, trim the ends, and cut into into 3-4 cm (approximately 1½ inch) long pieces. Peel the shallot and finely chop.

Heat olive oil in a pan and fry the shallot in it for 1-2 minutes. Add the arborio rice and the asparagus pieces (without spikes), and saute briefly. Pour the white wine and the poultry broth such that it covers the rice. Gradually pour the broth after 15-20 minutes, with stirring, until the rice is cooked with a light bite and the risotto is creamy. Add the asparagus tips after about 10 minutes.

2.

Stir half of the Parmesan, the lemon juice and the butter into the risotto, and season with salt and pepper.

3.

Transfer the risotto to plates and serve sprinkled with the remaining Parmesan cheese.

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