Asparagus Risotto

Full of flavour and delightfully summery, this creamy risotto is a treat! The risotto rice is cooked in asparagus broth, and at the end, I add pieces of white asparagus, crunchy green beans, Parmesan cheese, fresh black pepper, and fresh tarragon. Enjoy your meal!

White asparagus, white onion, green beans, garlic, fresh tarragon, hazelnuts, cottage cheese, Parmesan cheese, cream, Carnaroli rice, organic vegetable stock, white wine vinegar, sunflower oil.

Allergens: koemelk, lactose, noten, sulfiet.

MicrowaveMarleen's choice

Heat the risotto loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the risotto covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy118,98 kcal

Protein5,45 g

Fat4,74 g

of which saturated1,7 g

Carbohydrates12,94 g

Dietary fibre1,25 g

Salt0,33 g

Average weight: 540 g