This whole grain risotto combines tender asparagus, sweet peas, and creamy Parmesan into a light, aromatic dish.
Whole Grain Risotto with Asparagus and Peas
SimplyLevel
40 min.working hours
from Paulina
Ingredients
- 200 gwhole grain rice
- 200 gfrozen or fresh peas
- 1zucchini, roughly chopped
- 1bunch green asparagus
- 1onion, finely chopped
- 4tablespoons olive oil
- 500–700 mlhot vegetable broth
- 2–3tablespoons low-fat cream cheese
- 50 ggrated Parmesan cheese
- Somesalt to taste
Nutritional values per serving
405
calories
11 g
protein
42 g
carbohydrates
15 g
Fat
preparation
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Wash the asparagus, remove the woody ends. Set aside 5-7 tips and cut the remaining asparagus into pieces.
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Sauté the onion in oil, add the rice, and toast briefly. Gradually add the hot broth and cook, stirring constantly.
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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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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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Plate the risotto, top with the asparagus tips and whole peas, sprinkle with Parmigiano, and drizzle with a little olive oil.
