Parsarisotto
recipe

A delicious asparagus risotto that is easy to make and can be customized with ingredients you have on hand.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 1 onion
- 2 garlic cloves
- 300 g risotto rice
- 1 dl white wine
- 1 l vegetable broth
- 200 g fresh asparagus
- 50 g Parmesan cheese (grated)
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and chop the onion and garlic.
2. Heat olive oil in a large saucepan, then add the onion and garlic. Sauté over medium heat until soft.
3. Add the rice to the pan and cook for a few minutes until slightly translucent.
4. Pour in the white wine and let it evaporate.
5. Gradually add the vegetable broth, one ladle at a time, stirring the risotto constantly. Add the next ladle only when the previous one is almost absorbed.
6. Wash and cut the asparagus into approximately 4 cm pieces. Add the asparagus to the risotto about 10 minutes before it is done.
7. Once the rice is cooked and the risotto is creamy, remove from heat and stir in the Parmesan cheese. Season with salt and pepper.
8. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Energy: 400 kcal
- Protein: 12 g
- Carbohydrates: 62 g
- Fat: 14 g
- Fiber: 2 g

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