Ready in about: 40 minutes | Serves: 8
Ingredients
2 lb. Fresh asparagus
2 lb. Chicken broth
10 oz Risotto rice
1 Onion
3 oz Parmesan cheese, grated
4 tbsp Olive oil
3 tbsp Cream
Pepper black ground, to taste
Directions
Wash the asparagus and cut the tops. Boil the stems in boiling water for 5-7 minutes until soft.
Drain the prepared asparagus and transfer to a chicken broth blender. Beat, pour into a frying pan, bring to a boil and lightly sweat over low heat.
Cook asparagus tops in boiling water for 1 minute. Drain and cool in ice water.
Heat the olive oil in a large frying pan, add the finely chopped onion and lightly fry. Add rice and reduce heat. Add salt and spices and mix well.
Add a ladle of hot broth with asparagus and cook over medium heat, stirring constantly, until all is evaporated, then add another soup ladle and so on. Simmer for about 20 minutes until rice is cooked.
Add the parmesan and cream and gently stir in the boiled asparagus. Serve hot.
Nutritional info per serving: Calories: 105 Kcal
Fat: 4.7 g. | Protein: 3.5 g. | Carbs: 12.3 g.