Risotto with green and white asparagus and macadamias
Ingredients
- 2 shallots, chopped
- olive oil
- 300 g risotto rice
- 150 ml dry white wine
- 800 ml vegetable stock
- 100 g salted macadamias, roughly chopped
- 250 g green asparagus and 250 g white asparagus (fresh or tinned), cleaned and cut into pieces
- freshly grated Parmesan cheese
- salt
- freshly ground pepper
Preparation
Glaze the shallots in a little olive oil. Add the risotto rice and stir well.
Add the white wine.
Add most of the stock, keeping a little separate. Continue to stir until the liquid has evaporated.
After approx. 15-20 min. add the macadamias, the pieces of asparagus and turn up the heat for a few moments.
Add the rest of the stock, so that the risotto remains rather moist.
Serve the risotto into deep plates and sprinkle with a little Parmesan cheese.
Add salt and pepper to taste.
Nutritions
- Carbs
- 64 g
- 24 %
- Fats
- 19 g
- 27 %
- Protein
- 12 g
- 24 %
- Kcal
- 500
- 25 %
- Sat. fat
- 5 g
- 25 %