Asparagus risotto with feta

Total time: 40m
Preparation Time: 40m

For 4 people


Claudia - stylingqueen

Nutritional Information

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


  • 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

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  • 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.

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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.

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