Rice noodle risotto with green asparagus, cherry tomatoes and coconut milk

Name: Rice noodle risotto with green asparagus, cherry tomatoes and coconut milk
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 red onions; 1 Garlic clove; 1 TABLESPOON Butter; 500 g Rice noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 ml Vegetable broth (instant); 1 tin(s) (400 g) Coconut milk; 250 g cherry tomatoes; 250 g green asparagus; 2 TABLESPOONS Olive oil; 1 small bunch of coriander; 50 g grated parmesan cheese

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 red onions
1 Garlic clove
1 TABLESPOON Butter
500 g Rice noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 ml Vegetable broth (instant)
1 tin(s) (400 g) Coconut milk
250 g cherry tomatoes
250 g green asparagus
2 TABLESPOONS Olive oil
1 small bunch of coriander
50 g grated parmesan cheese

Directions

1
Peel and finely dice 1 onion and garlic. Heat butter in a pot, fry onion and garlic over low heat until transparent. Add the rice noodles and sauté briefly. Season with salt and pepper.
2
Gradually add broth and coconut milk, stirring from time to time. Always add the next portion of liquid only after the rice noodles have absorbed the liquid. Cook for a total of 15-20 minutes.
3
Wash the tomatoes, dab dry and cut in half. Wash the asparagus, cut off the woody ends. Halve asparagus crosswise and cut lengthwise into thin strips. Peel 1 onion and cut into slices. Heat oil in a pan.
4
Fry the prepared vegetables for 2-3 minutes, season with salt and pepper. Meanwhile wash coriander, dab dry, remove coarse stalks and chop leaves finely. Carefully fold parmesan and vegetables into the risotto and season with salt and pepper.