Green asparagus risotto
easy
50 mins
50 mins
Ingredients
- 10 g dried porcini
- 2 Federation Italian rocket (about 50 g each)
- 1 medium onion
- 1 bundle (approx. 500 g) green asparagus
- 1 TABLESPOON Oil
- 150 g Risotto rice (Italian round grain rice)
- 50 ml White wine
- 300 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 50 g Sage Cheddar
- 7-10 Tbsp Pepper
- 7-10 Tbsp Oil
Directions
- 1
Wash porcini thoroughly, then soak in 100 ml lukewarm water for about 30 minutes. In the meantime, wash the rocket, drain and pat dry thoroughly. Peel and finely chop the onion. Peel the asparagus in half and cut off the woody ends. Drain the porcini mushrooms. Collect the soaking water and pour it through a fine sieve.
- 2
Heat 1 tablespoon of oil in a shallow pan, fry the porcini briefly, add the onion and fry until transparent. Add the rice, glaze briefly and deglaze with white wine. Fill up with the soaking water and the vegetable stock. Simmer for about 15 minutes, stirring occasionally. In the meantime, heat the remaining oil and fry about half of the rocket in it for 5-10 seconds. Take out and let it drip off on kitchen paper. Season with salt. Coarsely chop the remaining rocket. Cut asparagus into small pieces except for the tips and add them to the risotto with the remaining rocket about 5 minutes before the end of the cooking time. Grate cheese. When the rice is cooked, fold in the cheese.
- 3
Take out and let it drip off on kitchen paper. Season with salt. Coarsely chop the remaining rocket. Cut asparagus into small pieces except for the tips and add them to the risotto with the remaining rocket about 5 minutes before the end of the cooking time. Grate cheese. When the rice is cooked, fold in the cheese. Season with salt and pepper. Spread the risotto on plates and garnish with some fried rocket
Nutrition Facts
530 kcal
64 g
20 g
18 g
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