Spring time with Asparagus risotto
Although Spring weather has not reached us yet, I couldn’t resist making a Spring type meal with asparagus. The tips of the asparagus are actually little flowers while the middle part are young sprouts. Full of vitamine A and C they also contain some protein (amino acids). The name asparagus comes from the amino acid asparagine, the reason our pee smells after we consume them.
The crispness of the asparagus and walnuts combined with the creamy texture of risotto and feta makes this a feast for young and old.
Ingredients:
1 pack of risotto arborio
1/2 purple onion
6 green asparagus
2 tomatoes
500 ml of broth (add 1 broth cube to hot water or make it yourself).
2 handfuls of rucola
2 tablespoons of chopped feta
1 handful of walnuts
pepper to taste
Instructions:
Rinse the risotto grains under cold water, let it sit for a minute. In the meantime prep the vegetables so they are clean and chopped in small pieces.
In a sturdy pan, heat some olive oil and add onions. Wait till they are translucent and then add the risotto. Stir for one minute and then add the broth. Cover the risotto with a lid and then let it simmer for 20 minutes. In between you can stir until all the water has been absorbed by the risotto.
The last 5 minutes you add the vegetables except for the rucola. You serve the rucola cold on top. Finish with walnuts, feta and the pepper. Enjoy!