Parsarisotto
recipe

A delicious and sophisticated spring dish where the fresh aroma of asparagus combines with the zesty flavor of lemon. This risotto is a perfect choice for spring rain or gatherings.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 300 g risotto rice
- 1 liter vegetable broth
- 200 g fresh asparagus
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g Parmesan cheese
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and chop the onion and garlic. Cut the asparagus into 3 cm pieces.
2. Heat olive oil in a large skillet and sauté the onion and garlic until soft.
3. Add the risotto rice and cook, stirring, for about 2 minutes until the rice is slightly translucent.
4. Pour in the white wine and let it evaporate.
5. Gradually add the hot vegetable broth, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
6. About 10 minutes into cooking, add the asparagus to the risotto and continue cooking until the rice is al dente.
7. Remove the pot from heat and add the lemon juice, zest, and Parmesan cheese. Mix well and season with salt and pepper.
8. Serve warm, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 10 g
Carbohydrates: 50 g
Fat: 12 g
Fiber: 3 g

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