Creamy Asparagus Risotto
Main course
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Cook Time
35 min
Servings
4
Difficulty
Medium
Prep Time
25 Min
Description
This creamy asparagus risotto is an absolute highlight in spring! The fresh green asparagus and crunchy sugar snap peas harmonize perfectly with the creamy risotto rice and the spicy cheese. I always like to make it because it is so easy to prepare and yet brings something special to the table. It is ideal for a light lunch or a fine dinner. If you like, you can sprinkle some fresh thyme on top. A real treat!
Ingredients (12 ingredients)
-
1 piece medium sized Onion
-
500 g green Asparagus
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150 g Sugar snap peas
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75 g Cheese
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1 tbsp Olive oil
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400 g Risotto rice (e.g. Arborio)
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200 ml White wine
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1.4 l Vegetable broth (Instant)
-
100 g frozen Peas
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60 g Butter
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to taste Salt
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to taste Colorful pepper from the mill
Preparation (7 steps)
Chop onion
Peel 1 medium-sized onion, quarter it and place it in the mixing bowl. Chop for 3 sec./speed 5. Push down with the spatula.
Sauté onion
Add 1 tbsp olive oil and sauté for 3 min./120°C/speed 1.
Glaze rice
Add 400 g risotto rice (e.g. Arborio) and glaze for 3 min./120°C/reverse rotation speed 1.
Deglaze with white wine
Add 200 ml white wine and let it reduce for 1 min./100°C/speed 1 without the measuring cup.
Cook risotto
Add 1.4 l vegetable broth (instant) and simmer for 15 min./100°C/reverse rotation speed 1 without the measuring cup. Remove simmering basket.
Add vegetables
Add 500 g green asparagus (in slices), 150 g sugar snap peas (halved) and 100 g frozen peas and cook for 5 min./100°C/reverse rotation speed 1 until done.
Refine
Add 75 g grated cheese and 60 g butter and stir in for 1 min./50°C/reverse rotation speed 2. Season with salt and pepper.
Finished cooking? Great! 🎉
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Created by
Sophie Bernard
1
Rezept
0
Kochbücher
Allergens
- Milk
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