Risotto with asparagus and peppers
Risotto is a popular Italian speciality, characterised by its creamy texture and rich flavour. This delicious meal can be prepared in a variety of ways and is a versatile dish that can be combined with different ingredients.
In this recipe, fresh asparagus and yellow peppers are used to give the risotto a spicy touch. Asparagus is rich in vitamins and minerals and also has anti-inflammatory properties. Yellow peppers are an excellent source of vitamin C and carotenoids, which can boost the immune system and reduce the risk of cancer.
Did you know that risotto is traditionally served as a main course in Italy? Even though in other countries it is often served as a side dish or appetiser, in Italy it is considered a complete meal. Moreover, risotto was already mentioned in the 14th century and is considered one of the oldest rice dishes in Italian cuisine.
Preparation time: 30 minutes
INGREDIENTS
- 300 g risotto rice
- 1 onion
- White wine
- 1 litre vegetable stock
- 150 g grated parmesan
- 100 g butter
- Salt
- Pepper
- 200 g green asparagus
- 1 yellow pepper
- 1 spring onion
- Cress
PREPARATION
- Cut the asparagus into pieces and roast them in a pan in a little olive oil. Once cooked, remove the asparagus from the pan and set aside.
- Cut the yellow pepper into pieces and roast briefly in a little olive oil. Remove from the pan and set aside.
- Peel the onion, cut into small pieces and roast until translucent.
- Add the risotto rice, stir and roast lightly.
- Deglaze with the white wine.
- Stir the risotto regularly over a medium heat, gradually adding the soup. After about 20 minutes, the risotto is al dente.
- Chop the spring onion and fold into the risotto with the asparagus and peppers.
- Leave the risotto to stand for 5 minutes.
- Finally, stir in the rest of the butter and the grated Parmesan.
- Arrange the risotto on a plate. Garnish with fresh parmesan and cress.
I added a few teaspoons of pesto to the risotto.