Ingredients
- green asparagus: 400 g
- risotto rice: 300 g
- white wine: 75 ml
- Parmesan cheese: 50 g
- butter: 20 g
- olive oil: 2 tbsp
- vegetable broth: 1 l
- Onion: 1 piece
- organic lemon, juice & grated: 1 piece
- salt & pepper
Preparation
Step 1
Wash the asparagus, remove the woody ends and cut it into bite-sized pieces.
Step 2
Wash the lemon while hot, grate the zest and squeeze one half in a bowl. Dice the onion and grate the Parmesan cheese into a separate bowl.
Step 3
Heat the olive oil in a saucepan and sauté the asparagus in it for about 8-10 minutes. Remove and set aside. Then briefly sauté the onions in the same pot.
Step 4
Add the risotto rice and sauté briefly. Then deglaze with white wine and gradually add vegetable stock. Simmer the risotto over medium heat, stirring constantly until al dente.
Step 5
Finally, add asparagus, Parmesan cheese, lemon juice and zest, butter and season with salt and pepper.
