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Risotto asparagi

Asparagus risotto

Preparation time 30 Minutes
Ingredients for 2 servings
Difficulty Easy
Ingredients
  • 9 oz (260 g) FLAVIS Rice
  • 5 oz (150 g) wild green asparagus
  • 3 oz (75 g) onion
  • 1/2 oz (15 g) celery
  • 3 oz (75 g) carrots
  • 1 tbsp (15 g) extra virgin olive oil
  • use salt according to your doctor's advice
Preparation
2 servings

A dish that feels like the summer season, through the unmistakable flavor of asparagus. For a risotto that everyone will remember

Method

1 Peel and roughly chop half the onion, the celery and the carrot. Place in a saucepan with cold water and add a little salt. Bring to the boil and simmer for at least 30 minutes. Keep warm. 2 Wash the asparagus, remove the bottom of the stems and cut the spears into approximately 1/2 inch/1 cm pieces, reserving the tips. 3 Finely chop half of the remaining onion and gently fry in 2 tsp/10g of oil over a low heat. When the onion is golden brown, add the asparagus spears and cook over medium heat for a about two minutes. Using a soup ladle, scoop two ladlefuls of the vegetable broth and cook until the asparagus begins to break up. Put the asparagus and onion and the broth in a blender and blend until smooth, adding salt if necessary. 4 In a large saucepan, gently fry the remaining quarter onion in oil, add the rice, and toast for a couple of minutes. Slowly add vegetable broth while stirring. Halfway through the cooking time, add the asparagus tips and the blended sauce, and simmer until the rice is cooked, adding more broth if necessary. 5 Turn off the heat and leave to sit for a couple of minutes. Serve very hot.

Cook's tip

To remove some of the potassium from the asparagus, wash the spears and leave them whole. Blanch for a few minutes in boiling water, then submergein cold water.

Nutritional values
1 serving
CALORIES 342 kcal
TOTAL FAT 8.5 g
Sat. Fat 1.5 g
TOTAL CARBOHYDRATES 59 g
Total Sugars 7.6 g
FIBER 7.6 g
PROTEIN 4 g
Phenylalanine 103 mg
Tyrosine 81 mg
Leucine 184 mg
SODIUM 64 mg
POTASSIUM 340 mg
PHOSPHORUS 102 mg
Ingredients
  • 9 oz (260 g) FLAVIS Rice
  • 5 oz (150 g) wild green asparagus
  • 3 oz (75 g) onion
  • 1/2 oz (15 g) celery
  • 3 oz (75 g) carrots
  • 1 tbsp (15 g) extra virgin olive oil
  • use salt according to your doctor's advice
Contact us!
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Or contact us via email: info.us@flavis.com
Hotline
(201) 355-8470