Whole Grain Risotto with Asparagus and Peas
from Paulina
This whole grain risotto combines tender asparagus, sweet peas, and creamy Parmesan into a light, aromatic dish.
Nutritional values per serving
405
calories
11 g
protein
42 g
carbohydrates
15 g
Fat
preparation
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1
Wash the asparagus, remove the woody ends. Set aside 5-7 tips and cut the remaining asparagus into pieces.
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2
Sauté the onion in oil, add the rice, and toast briefly. Gradually add the hot broth and cook, stirring constantly.
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3
Set aside a quarter of the peas. Cook the remaining peas, zucchini and asparagus for 3-4 minutes, then drain and blend into a creamy mixture.
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4
Sauté the asparagus tips briefly in a pan with a little oil. When the risotto is almost ready, stir in the puréed vegetable cream and refine with cream cheese and Parmigiano.
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5
Plate the risotto, top with the asparagus tips and whole peas, sprinkle with Parmigiano, and drizzle with a little olive oil.