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Asparagus risotto

Asparagus risotto
4.5 104 rating
Prep. 10 min
Total 40 min
2 portions
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Ingredients

  • Parmesan cheese cut into cubes (3 cm)
    40 g
  • green asparagus (approx. 1 bunch)
    200 g
  • Vegetable stock paste (see Tips)
    2 tsp
  • water
    440 g
  • spring onions/shallots trimmed and cut into pieces
    2
  • garlic cloves
    2
  • olive oil
    2 tbsp
  • Arborio rice
    180 g
  • dry white wine
    160 g
  • ground black pepper to taste
    1 pinch
  • butter to serve (optional)
    2 - 3 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 295.4 mg
Protein 15.8 g
Calories 2715.2 kJ / 649 kcal
Fat 23 g
Fibre 5.1 g
Saturated Fat 7.7 g
Carbohydrates 80.1 g

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Australia and New Zealand

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