Asparagus risotto with parmesan & lemon zest
Creamy risotto with green or white asparagus, refined with parmesan and lemon zest. The combination of delicate aromas and fresh acidity makes this dish perfect for springtime cooking - ideal with a glass of Sauvignon Blanc or Pinot Grigio.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 2 People
Calories 550 kcal
1 Cutting board & knife
1 Medium saucepan for the vegetable stock
1 Large pan or heavy pot for the risotto
1 Grater for the Parmesan & lemon zest
1 Cooking spoon for stirring
For the risotto:
- 200 g Risotto rice (e.g. Arborio or Carnaroli)
- 250 g green or white asparagus
- 750 ml Vegetable broth
- 100 ml dry white wine (e.g. Sauvignon Blanc from Friuli or South Tyrol)
- 1 small shallot, finely chopped
- 30 g Butter
- 50 g Parmesan, freshly grated
- 1 TL Lemon zest
- 1 EL Olive oil
- Salt & pepper to taste
Prepare the asparagus:
Wash the asparagus, cut off the woody ends and cut into pieces approx. 3 cm long.
Briefly fry or blanch in a pan with a little olive oil over a medium heat until al dente. Set aside.
Cook risotto:
Heat the vegetable stock in a separate pan and keep warm.
Heat the butter and olive oil in a large pan and fry the chopped shallot until translucent.
Add the risotto rice and sauté, stirring, until it is slightly translucent.
Deglaze with white wine and reduce, stirring constantly.
Gradually add hot vegetable stock in small amounts, stirring constantly until the rice is creamy (approx. 18-20 minutes).
Finalizing & serving:
Stir the prepared asparagus and Parmesan into the risotto.
Season to taste with salt and pepper.
Sprinkle with lemon zest and serve hot.
Recommended side dishes
Fresh rocket salad with lemon dressing
Crispy ciabatta or baguette
Grilled prawns as an elegant addition
Calories: 550kcalCarbohydrates: 75gProtein: 15gFat: 20g