Parsarisotto
recipe

A delicious asparagus risotto perfect for spring, packed with flavor and nutrients. Preparation time is about 30 minutes and serves 4.
Ingredients:
- 300 g risotto rice
- 1 l vegetable broth
- 200 g fresh asparagus
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic.
2. Cut the asparagus into 2-3 cm pieces.
3. Heat the olive oil in a large pot and add the onion and garlic. Sauté until they are soft.
4. Add the risotto rice and cook for a few minutes until it becomes translucent.
5. Pour the white wine into the pot and stir until it is absorbed by the rice.
6. Gradually add the hot vegetable broth, stirring constantly until the previous addition is absorbed. Continue this for about 20 minutes.
7. Add the asparagus pieces to the risotto and cook for an additional 5 minutes.
8. Remove the pot from the heat and stir in the Parmesan cheese. Season with salt and pepper.
9. Serve immediately garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 12 g
- Carbohydrates: 75 g
- Fat: 15 g
- Fiber: 3 g

Reviews: 4.1 (217 reviews) ★★★★★ share