Spring asparagus risotto

Spring asparagus risotto with green asparagus, risotto rice, hard cheese, white wine and lemon – creamy, fresh and an easy spring dish.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 450 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 68 g

Ingredients

• 1 splash of dry white wine
• 800 ml hot vegetable stock
• 1 small onion
• 1 garlic clove
• 500 g green asparagus
• 1 squeeze of lemon juice
• 200 g risotto rice
• 30 g vegetarian hard cheese (Parmesan-style)
• 2 tbsp olive oil
• 1 tbsp butter
• Pepper
• Salt

Method

You’ll need: saucepan · wooden spoon

1. Gently cook the onion and garlic in the olive oil over a medium heat until translucent. Add the risotto rice and toast it briefly until the grains look slightly glassy.
2. Deglaze with the white wine and let it cook off. Then stir in the hot vegetable stock a little at a time, only adding more once the liquid has almost been absorbed.
3. Fold in the asparagus pieces without the tips towards the end of the cooking time. Only add the asparagus tips shortly before the end, so they stay tender and still have a little bite.
4. As soon as the rice is creamy and still slightly al dente, take the pan off the heat. Stir in the hard cheese and butter until the risotto is smooth and creamy.
5. Season to taste with salt, pepper and lemon juice. If needed, loosen with a little stock so the risotto flows softly and doesn't look stiff.
6. Spoon onto plates and serve straight away. If you like, finish with a little extra hard cheese and freshly ground pepper.

Good to know

This risotto is simple, and that's exactly why it's so good. Creamy, fresh and with that hint of spring you notice from the very first spoonful.

Swaps

White wine → extra vegetable stock with a little more lemon juice (alcohol-free, milder and good for every day) Risotto rice → wholegrain risotto rice (also provides fibre) Hard cheese → nutritional yeast (savoury note) Butter → more olive oil or a little ghee (aromatic; ghee contains milk)

Allergens

The recipe contains milk from the hard cheese and butter; usually fine for children if the asparagus is cooked until soft. In pregnancy, use pasteurised hard cheese and replace the wine with stock (alcohol doesn't fully cook off).

Frequently asked questions

What's in green asparagus nutritionally?

Green asparagus provides fibre, folate and vitamin K, plus smaller amounts of vitamin C and potassium. Exact amounts vary with freshness and preparation.

Is hard cheese just for flavour, or does it bring nutrients too?

Hard cheese doesn't just bring a strong flavour but also protein, calcium and phosphorus. Because it's aged, it usually contains only very little lactose.

Why does olive oil suit this risotto?

Olive oil mainly provides monounsaturated fatty acids, especially oleic acid. It rounds off the flavour of the dish without masking the delicate aromas of asparagus and lemon.

Does lemon juice matter for nutrition, or is it more about taste?

Both. Lemon juice provides a little vitamin C, but in this small amount it's mainly about the fresh acidity.

Can asparagus cause wind?

Because of its fibre, asparagus can sometimes cause bloating if you have a sensitive stomach.