Spring risotto
- 1 onion
- 3 EL Olive oil
- 250 g Risotto rice
- 200 ml dry
- white wine
- 2 EL Vegetable stock (instant)
- 80 g Parmesan (piece)
- 4–5 EL Butter
- Salt, pepper
- 500 g green asparagus
- 150 g frozen peas
- 80 g Parmesan
- 1⁄2 Bundle Chives
45 minutes
advanced
- 1.
- Peel and finely dice the onion. Heat the oil in a large saucepan. Steam the onion in it over medium heat while stirring until translucent.
- 2.
- Add risotto rice all at once. Continue toasting for 1–2 minutes, stirring, until the rice grains begin to crackle gently. Side tip: The granulesshould be nice and glassy, but not turn golden brown.
- 3.
- Measure the wine, add it and let it evaporate for 2-3 minutes over a medium heat while stirring. Then the rice has taken on the aroma of the wine. Wonderful, we tell you !.
- 4.
- Dissolve the stock in approx. 1 l of hot water. But do not use boiling water, otherwise the starch will stick and the liquid will not be absorbed by the rice later. Slowly pour the stock into the risotto, ladle by ladle, until the rice is completely covered.
- 5.
- Stir every now and then. IMPORTANT: As soon as the rice has soaked up the broth, keep adding the broth until it is covered again.
- 6.
- Now you need some perseverance and good reading! Simmer rice uncovered over low heat for 30–35 minutes. Stir, stir, stir ... Otherwise the risotto will bake on the bottom of the pot. In addition, keep pouring in the stock until the rice is nice and creamy, but still firm to the bite.
- 7.
- Try a few grains in between. If you don't like al dente, just let the risotto simmer for a few minutes longer.
- 8.
- In the meantime, wash the asparagus, cut off the woody ends generously and cut the asparagus into pieces approx. 2 cm in size. Fold the asparagus and frozen peas into the risotto approx. 5 minutes before the end of the cooking time.
- 9.
- Grate the parmesan and stir into the hot risotto together with butter. Season the risotto with salt, pepper and sugar. Do you want more spring in your risotto? Wash the chives, chop into fine rolls and fold into the finished risotto.
- 10.
- It's so green !.
1 portion approx:
- 510 kcal
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