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Risotto with green vegetables
Risotto with green asparagus, haricots verts and sugar snaps.
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Ingredients
Directions
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Halve the spring onions in the length. Cut the forest pin into pieces of 3 cm. Chop the shallot.
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Cut off approx. 1 ½ cm from the bottom of the asparagus and cut the asparagus diagonally into pieces of 2 cm. Keep the cups separate.
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Remove the stem set and the tip of the haricots verts. Halve the haricots verts.
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Heat the butter in a pan. Fry the spring onions for about 3 minutes and scoop out of the pan. Add the shallot and the asparagus to the shortening and fruit for approx. 3 min.
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Add the rice and fry for about 2 minutes until the grains shine.
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Add the wine, let it evaporate and then add the water little by little.
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Crumble the herb stock tablet above and boil the rice uncovered gently for approx. 20 min.
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Bring water to the boil with a pinch of salt in another pan. Cook the sugar snaps, haricots verts and the asparagus cups 6-8 min.
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Drain in a colander.
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Scoop the sugar snaps, haricots verts, asparagus tips and the spring onions through the rice and warm for about 5 minutes.
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Spoon the rest of the butter through the rice (add extra water if necessary). Season with salt and pepper.
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Nutrition
400Calories
Sodium5% DV130mg
Fat45% DV29g
Protein52% DV26g
Carbs2% DV7g
Fiber8% DV2g
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