Risotto with green and white asparagus and macadamias

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 %

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