Parsarisotto
recipe

A delicious asparagus risotto, creamy and flavorful, perfect for a light meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g risotto rice
- 1 l vegetable broth
- 200 g fresh asparagus
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g butter
- 50 g Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic.
2. Wash the asparagus and cut it into 2-3 cm pieces.
3. Heat the vegetable broth in a pot and keep it warm.
4. In a large skillet, melt the butter and add the onion and garlic. Sauté until soft.
5. Add the risotto rice to the skillet and stir until the rice becomes slightly translucent.
6. Pour the white wine into the rice and let it evaporate completely.
7. Gradually add a ladle of hot vegetable broth, stirring constantly. Wait until the liquid is almost fully absorbed before adding the next ladle.
8. When the rice is al dente, add the asparagus pieces and continue stirring for a few more minutes.
9. Remove the skillet from heat and stir in the grated Parmesan cheese.
10. Season with salt and pepper to taste.
11. Serve warm, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 12g
Carbohydrates: 45g
Fat: 12g
Fiber: 3g
Sodium: 600mg

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