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Risotto with asparagus


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Rate this recipe 3/5 (142 Votes)


  • 250g risotto rice
  • 1/2l vegetable stock
  • 1/2 onion
  • bunch of asparagus
  • 1 glass white wine
  • 2 tbsp extra virgin olive oil
  • saffron


servings 2
Level of difficulty Average
Preparation time 30mins
Cooking time 25mins
Cost Average budget


Step 1

Clean the asparagus and steam in a microwave for 2-3 minutes. Then chop it in little cubes and put the tips aside.

Step 2

Chop the onion finely and sauté in a pot with olive oil. Add the asparagus cubes and cook for a couple of minutes.

Step 3

Add the rice and let it toast while stirring constantly until it's all coated in oil. Pour the white wine and let evaporate.

Step 4

Add small portions of the stock while stirring the rice until it's completely cooked, about 15-20 minutes. Towards the end add the saffron to give a bit of colour, turn off the heat and sprinkle with ground almonds.

Step 5

Let sit 2 minutes and serve.

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