Almond Risotto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cloves garlic
- 2 tablespoon olive oil
- 3 tablespoon butter
- 250 g risotto rice
- 1 liter vegetable broth
- 250 ml white wine, dry or asparagus stock
- Iodized salt
- Pepper, whiter, freshly ground
- 50 g almond (s), peeled
- 40 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the garlic.
- Heat the olive oil and a tablespoon of butter in a large, shallow saucepan. Steam the garlic in it until translucent. Add the dry risotto rice and cook until translucent while stirring. Heat the broth. Pour the wine over the rice, bring to the boil and add a little salt. Stir constantly with a wooden spoon until the wine has evaporated. Add a ladle of hot broth and cook in an open saucepan over a low heat for about 20 minutes, stirring occasionally. Pour in the broth gradually and stir in, so that the rice is always covered with liquid. Finally stir in the almonds, the freshly grated Parmesan and the remaining butter into the rice. Season the risotto with iodized salt and white pepper.
- (28 g fat per serving)
- Tips: Use hot asparagus stock for the risotto instead of vegetable stock. Finally, instead of almonds, place around 300 grams of cooked asparagus pieces under the risotto.
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