Asparagus Risotto with Pine Nuts & Grana Padano
with basil, lemon, courgette & oreganoCalories
:
730 kcalProtein
:
26.3g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Special Ingredient
Allergens:
- Ei
- Melk (inclusief lactose)
There is a special ingredient in your box! The season has come again: enjoy green asparagus, fresh from our own soil.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Shallot
½ piece
Garlic
½ piece
Courgette
125 g
Green asparagus
75 g
Risotto rice
10 g
Pine nuts
5 g
Fresh basil
½ sachet(s)
Dried oregano
½ piece
Lemon
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
25 g
Grated aged Gouda
(Contains: Melk (inclusief lactose))
Not included in your delivery
300 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3056 kJ
Calories730 kcal
Fat35.9 g
Saturated Fat12.4 g
Carbohydrate77.4 g
Sugar10 g
Dietary Fiber6 g
Protein26.3 g
Salt1.9 g
Potassium752.7 mg
Calcium110.2 mg
Iron1.8 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.
Cooking Steps
1
- Prepare the stock.
- Chop the shallot and crush or mince the garlic.
- Slice the courgette into crescents of 0.5cm thickness.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the risotto rice, the shallot, the garlic and the courgette for 1 - 2 minutes.
2
- Pour in a third of the stock and allow to slowly incorporate, stirring regularly.
- Repeat with the rest of the stock, adding it in two more batches.
- The risotto is done when the rice is soft but still al dente. This should take around 25 - 30 minutes.
- Add extra water and cook longer if you'd prefer the risotto to be less al dente.
3
- Boil plenty of water in a pot or saucepan.
- Cut off 2cm from the base of the asparagus and discard.
- Cut off the heads of the asparagus and set aside, then roughly chop the rest of the spears.
- Boil the roughly chopped asparagus for 3 - 5 minutes, then drain and set aside.
4
- Heat a clean frying pan over high heat.
- Toast the pine nuts for 1 - 2 minutes or until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat and fry the asparagus heads for 4 - 6 minutes.
- Tear the basil leaves off of the stems. Zest and quarter the lemon.
5
- Meanwhile, transfer the boiled asparagus to a tall container.
- Add the lemon zest, the oregano and three quarters of the basil.
- Squeeze a quarter lemon per person directly into the container, then use an immersion blender to process until smooth.
- Season to taste with salt and pepper.
6
- Stir the asparagus purée and the aged cheese into the risotto. Season to taste with salt and pepper.
- Serve the risotto on plates and top with the fried asparagus.
- Garnish with the pine nuts, the Grana Padano and the rest of the basil.
- Serve with any remaining lemon wedges.
