Asparagus Risotto
This delicious asparagus risotto is a true celebration of spring. During asparagus season, risotto is an absolute must, as green asparagus pairs wonderfully with it. The lime adds a tasty, fresh aroma to the dish. So get to the pot, because the asparagus season is short and needs to be thoroughly enjoyed.
308 kcal / serving ⏱ 40 min
🍽 4 Servings
Ingredients — 4 Servings
- 1 piece onion
- 2 cloves garlic
- 1 tbsp olive oil
- 200 g risotto rice
- 800 ml vegetable broth
- 500 g asparagus, green
- 120 g peas, frozen
- to taste organic lime zest, grated
- to taste pepper and salt
- 20 g cashew nuts
Instructions
- 1
First, peel the onion and garlic, then dice the onion and press the garlic.
- 2
Sauté both in a pot with the olive oil for about 2 minutes.
- 3
Next, add the risotto rice and sauté for another 2 minutes.
- 4
Now gradually pour in the vegetable broth, stirring regularly. Once the vegetable broth is absorbed by the rice, add more until all is used up.
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