Green Asparagus and Courgette Risotto
Equipment
- large pan
- stirring spoon
- grater
Ingredients
- 175 g green asparagus cut into 5cm diagonal pieces
- 15 g butter
- 1 courgette sliced into half-moons
- 2 shallots thinly sliced
- 125 g Arborio rice
- Zest of 1/2 lemon cut into thin strips
- 500 ml chicken broth from bouillon cube
- 35 g grated Parmesan cheese
- Freshly ground black pepper
Instructions
- Cook the asparagus in boiling salted water for 4 minutes, then remove them from the pan and keep them warm.
- Reserve 1 1/2 dl of the cooking water.
- In a large pan, melt the butter over medium heat.
- Add the courgette slices and shallots, and sauté for 2 minutes, stirring occasionally.
- Reduce the heat to low, then add the rice and lemon zest strips.
- Cook, stirring constantly, for 2 minutes until the rice grains become translucent.
- Gradually pour in the reserved asparagus cooking water and the chicken broth, stirring occasionally.
- Add the liquid in portions, ensuring each addition is absorbed before adding more.
- After about 20 minutes, when the rice is almost cooked, stir in the asparagus and heat for another minute.
- Remove the pan from the heat and stir in the grated Parmesan cheese.
- Season with freshly ground black pepper to taste.
Notes & Wine Advice
Wine advice:
Pair this delightful risotto with a crisp Sauvignon Blanc or a light Pinot Grigio to complement its fresh flavorsNutrition values
Calories: 400 kcal | Carbohydrates: 50 g | Protein: 12 g | Fat: 15 g | Sugar: 5 g