Champagne risotto with mascarpone and asparagus

Total time: 30m
Preparation Time: 30m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 462 Kcal, 12g Protein, 64g Carbohydrates, 16g Fat


  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 300 g risotto rice
  • 1.2 litres vegetable bouillon
  • 40 g grated Parmesan
  • 250 g green asparagus, extra fine, cut into pieces
  • 60 g Mascarpone (approx. 2 tbsp)
  • salt and pepper to taste
  • 1 dl champagne or Prosecco
  • a little Truffle oil or grated truffle

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  • Sauté the onion and garlic in the oil. Add the rice, sauté and stir until translucent. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the asparagus after 5 mins. and continue to simmer for approx. 10 mins. Once the rice is just al dente, stir in the mascarpone and parmesan, add the champagne and truffle oil, season. Cover and leave to absorb for approx. 1 min. If desired, drizzle/grate a little truffle on top before serving.
  • Tip:

    The risotto should always be slightly runny.

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