Green risotto with asparagus and rocket

Name: Green risotto with asparagus and rocket
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g green asparagus; 7-10 Tbsp Salt; 1 Onion; 2 TABLESPOONS + ca. 50 ml Olivenöl; 200 g Risotto rice; 0,8–1 l Vegetable broth; 100 ml dry white wine; 100 g Rocket; 2 small cloves of garlic; 40 g Pine nuts; 7-10 Tbsp Pepper; 40 g Butter; 30 g Parmesan cheese; 7-10 Tbsp Parmesan shavings

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g green asparagus
7-10 Tbsp Salt
1 Onion
2 TABLESPOONS + ca. 50 ml Olivenöl
200 g Risotto rice
0,8–1 l Vegetable broth
100 ml dry white wine
100 g Rocket
2 small cloves of garlic
40 g Pine nuts
7-10 Tbsp Pepper
40 g Butter
30 g Parmesan cheese
7-10 Tbsp Parmesan shavings

Directions

1
Wash the asparagus and cut off the woody ends. Cook the asparagus spears in salted water for about 5 minutes. Remove, rinse under cold water and cut the spears into pieces (about 2 cm long).
2
Peel and finely chop the onion. Heat 1 tablespoon of oil in a wide, flat pan. Sauté the diced onion until transparent. Add rice and sweat for another 2-3 minutes. Gradually add stock and wine, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes
3
Wash the rocket and spin dry. Peel garlic and press it through a garlic press. Lightly roast pine nuts in a pan without fat, remove. Puree the rocket, except for something to garnish, pine nuts and 50 ml olive oil, so that a thick pesto is formed. Season pesto with salt and pepper
4
Heat 1 tablespoon of oil in a frying pan. Fry the asparagus pieces for 2-3 minutes. Season with salt and pepper. Cut butter into pieces. Grate parmesan. Stir rocket pesto, butter and parmesan into the risotto and season again. Arrange the risotto in bowls. Spread asparagus on top and garnish with some rocket and parmesan