Creamy Tarragon Risotto with White Asparagus and Pine Nuts
with parsnip and Parmigiano ReggianoCalories
:
895 kcalProtein
:
23.8g proteinTotal
:
40 minutesDifficulty
:
EasyVeggie
Allergens:
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
This recipe provides 345g of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Shallot
1 piece
Garlic
250 g
White asparagus
½ piece
Parsnip
75 g
Risotto rice
10 g
Pine nuts
5 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
10 g
Capers
2.5 g
Fresh tarragon
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
¼ piece
Lemon
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
1.5 tablespoon
Olive oil
½ piece
Low sodium vegetable stock cube
250 milliliters
Water
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3745 kJ
Calories895 kcal
Fat48.4 g
Saturated Fat17.2 g
Carbohydrate90.5 g
Sugar11.7 g
Dietary Fiber12.4 g
Protein23.8 g
Salt1.9 g
Potassium1116.1 mg
Calcium124 mg
Iron4.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Peeler
•Casserole with Lid
•Grill or Frying Pan
•Paper Towel
•Grater
Cooking Steps
1
- Finely chop the shallot and press or mince the garlic.
- Cut the bottom 2cm off the asparagus, then carefully peel it, keeping the head intact.
- Chop 2 asparagus spears per person into small pieces.
- Dice the parsnip.
2
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the garlic and shallot for 30 seconds, then add the risotto, stock cube and half of the water (see pantry for amounts).
- Bring to a boil, then cover with the lid. Allow the water to slowly incorporate, stirring regularly.
- Add the parsnip, the chopped asparagus and the rest of the water. Cook for 20 - 25 minutes, stirring regularly. Make sure to scrape the bottom of the pan and add some more water if needed.
3
- Heat a clean grill pan or frying pan over high heat. Toast the pine nuts and pumpkin seeds for 2 - 3 minutes, or until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil per person in the same frying pan, then fry the capers for 3 - 4 minutes. When done, remove from the pan and set aside on kitchen paper.
4
- Heat a drizzle of olive oil per person in the same pan, then fry the asparagus for 13 - 15 minutes over medium-high heat.
- Season the asparagus with salt and pepper to taste.
- Finely chop the tarragon.
5
- Grate half of the Parmigiano Reggiano over the risotto and stir through. Add the tarragon, a knob of butter and the aged cheese when there are 5 minutes of cooking time left.
- Thoroughly wash the lemon and then zest it over the risotto.
- Cut the lemon into wedges.
- Season the risotto with salt and pepper to taste.
6
- Serve the risotto on deep plates.
- Grate the rest of the Parmigiano Reggiano over the risotto, then place the asparagus on top.
- Garnish with the pine nuts, pumpkin seeds, capers and a lemon wedge.
