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BONNIES
Risotto with Asperges
Risotto with two kinds of asparagus.
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Ingredients
Directions
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Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.
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Break the bottom of the asparagus. Cut all the dots well and the rest in pieces of 2 cm.
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Put the white asparagus in a pan with water and possibly salt and bring to the boil.
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Cook for 10 minutes, turn off the heat and leave in the hot water for 10 minutes. Take them out of the pan with a slotted spoon, keep the moisture.
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Keep the dots separate. Cut the rest of the white asparagus into pieces of 2 cm.
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Strain the cooking liquid over a measuring cup and measure 1 liter of liquid. If necessary, fill with water. Put in a pan. Keep warm on low heat.
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Slice the garlic. Heat the oil in a thick-bottomed pan and fry the garlic for 1 min.
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Fry the rice for 1 min. Add the wine and stir until it is absorbed.
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Add a dash of cooking liquid and stir until it is absorbed. Then add another shoot. Continue until the risotto is done. This takes about 20 min.
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Add the green asparagus after 15 minutes.
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Grate the cheese and cut the spring onion into rings.
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Remove the pan from the heat. Spoon the pieces of white asparagus, spring onions, butter and ⅔ of the cheese through the risotto. Season with pepper and salt.
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Put the lid on the pan. Leave for 3 minutes. Garnish the risotto with the white teaspoons and the rest of the cheese.
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Nutrition
540Calories
Sodium11% DV255mg
Fat31% DV20g
Protein34% DV17g
Carbs22% DV66g
Fiber20% DV5g
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