Illes Asparagus Risotto

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 120 g rice, (risotto rice or rice puddin) - ww-satt 160
  • 5 spear / s asparagus, greens
  • 5 spear / s asparagus, white
  • 1 tablespoon olive oil, or rapeseed oil
  • 1 onion (s)
  • 250 ml brew, (asparagus water)
  • 200 ml white wine
  • 2 tablespoon parmesan
  • 1 pinch butter
  • salt and pepper
  • nutmeg
  • Broth, grains
  • possibly ham, air-dried
  • Parsley, fresh
Illes Asparagus Risotto
Illes Asparagus Risotto
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Instructions

  1. My dishes are always geared towards a low-fat diet!
  2. Everyone is free to adjust cheese, ham and fat to their needs.
  3. Peel the white asparagus and cut off the lower parts! Also cut off the lower parts of the green asparagus and simmer everything in 500 - 750 ml water and some grained vegetable stock for about 15 minutes!
  4. Cut the green and white asparagus into thin slices. (approx. 3 cm)
  5. Steam the onion in the oil until translucent and add the rice while stirring! Stir carefully and fry the rice until translucent too!
  6. Add white wine and simmer, add the sliced asparagus and gradually reduce with the asparagus water.
  7. If the rice is sappy, add the spices and butter!
  8. Add the parmesan before serving!
  9. Serve with parsley and air-dried ham!
  10. Here is my way and my reminder for cooking risotto:
  11. Rice forms a magical alliance with the 3!
  12. 3 x amount of liquid from the amount of rice
  13. Simmer 3 x 10 minutes to be perfect and also at these intervals
  14. Pour rice 3 times, just covered!
  15. So the rice shouldn`t be mushy and nicely grainy.
  16. Use a well-roasting, wide saucepan, not stainless steel, which is not suitable for risotto. The rice shouldn`t be squeezed.
  17. For WW per person 7 P with rice full

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