Asparagus risotto


Ingredients (5 servings):

  • 300g risotto rice
  • 200g boneless, skinless chicken breast
  • 250g green asparagus
  • 1 onion
  • 40g mascarpone (GF)
  • 30g parmesan
  • 150ml dry white wine
  • 1000ml home-made vegetable stock
  • 1 tbsp clarified butter
  • 1 tbsp olive oil
  • freshly ground black pepper, for seasoning (GF)



Nutritional value per serving:

  • Energy 380kcal
  • Protein 17,8g
  • Fat 13,6g
  • Carbohydrates 45g
  • Fibre 6,5g



Dice the onion and fry it on a medium heat, until lightly golden, add rice. When rice becomes transparent (after about 2 min), add wine. After the wine has evaporated, gradually add hot vegetable stock (about half a glass at a time). When rice absorbs the liquid, add another portion of stock (repeat for about 10 min). In the meantime, on a separate pan, fry diced chicken breast in olive oil until golden brown. Then, add the clean, chopped asparagus and continue cooking for about 2-3 minutes. Combine with rice, season with some pepper. Cook together until rice is al dente (all together about 15 minutes). Depending on desired consistency, more stock may be added (it will give more liquid, creamy texture). Add the mascarpone at the end, stir. Serve with grated parmesan.





What else should you know?

Asparagus is a good source of potassium- a mineral playing an essential role in heart functioning. Being low in calories, they also increase metabolic rate. They are very useful in maintaining good liver and kidneys functioning and help detoxify the organism.

GF – make sure the ingredient doesn’t contain traces of gluten!

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