Vegetarian Asparagus Risotto
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
If you don't have any asparagus you can substitute any green vegetable, such as broccoli or zucchini.
- 500 grams Asparagus
- 1 pinch sugar
- 2 shallots
- 2 Tbsps butter
- 300 grams Arborio rice (short-grain rice)
- 250 milliliters white wine
- 500 milliliters Vegetable broth
- 40 grams Parmesan
- freshly ground peppers
Rinse asparagus, snap off ends and peel the lower thirds. Slice off asparagus tips and set aside. Cut stalks into 0.5-cm (1/4-inch) thick slices. Bring 250 ml (approximately 1 cup) water to a boil. Season with a little salt and sugar. Add asparagus tips and cook until al dente, bout 5 minutes. Lift asparagus pieces out and rinse with cold water. Reserve asparagus cooking water.
Peel and finely dice shallots. Melt 1 tablespoon butter in a pan until foamy. Add shallots and asparagus slices and sauté. Add rice and sauté briefly. In a pan, combine wine, reserved asparagus cooking water, and broth. Bring to a boil, then reduce heat and keep warm. Add 2 ladlefuls of hot broth into rice and cook, stirring frequently, until almost all liquid is absorbed.
Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Stir in reserved asparagus tips, remaining butter and Parmesan. Season risotto with salt and pepper, divide among warmed plates and serve sprinkled with pine nuts and Parmesan.