Asparagus risotto with feta


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Author

Claudia - stylingqueen


Nutritional Information

Contains 450 Kcal, 12g Protein, 64g Carbohydrates, 15g Fat


Ingredients

  • Asparagus
  • 500 g white asparagus
  • 2 tsp vegetable bouillon powder
  • Risotto
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • salt to taste
  • 300 g risotto rice
  • 1 dl white wine
  • Topping
  • 4 tbsp hazelnuts
  • 1 tbsp parsley, finely chopped
  • 100 g feta, cut into cubes

View these products

Instructions

  • Asparagus

    Peel the asparagus and chop into pieces. Bring the peel to the boil in 1 l of water, simmer for approx. 10 mins. Drain the peel, retain the cooking water. Add the stock to the liquid, bring to the boil. Add the chopped asparagus, simmer for approx. 5 mins. Drain the asparagus, retain the cooking water.
  • Risotto

    Heat the oil in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the retained cooking water a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Mix in the pieces of asparagus, then season.
  • Topping

    Plate up the risotto, garnish with the feta, hazelnuts and parsley.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home