Creamy Tarragon Risotto with White Asparagus and Pine Nuts

Name: Creamy Tarragon Risotto with White Asparagus and Pine Nuts with parsnip and Parmigiano Reggiano
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Shallot; 2 piece Garlic; 500 g White asparagus; 1 piece Parsnip; 150 g Risotto rice; 20 g Pine nuts; 10 g Pumpkin seeds; 20 g Capers; 5 g Fresh tarragon; 20 g Parmigiano Reggiano DOP; ½ piece Lemon; 50 g Grated aged Gouda; 3 tablespoon Olive oil; 1 piece Low sodium vegetable stock cube; 500 milliliters Water; 1 tablespoon [Plant-based] butter; to taste Salt and pepper

with parsnip and Parmigiano Reggiano

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This recipe provides 345g of vegetables per portion.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time40 minutes

DifficultyEasy

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)3457 kJ

Calories826 kcal

Fat41.4 g

Saturated Fat16.5 g

Carbohydrate85.4 g

Sugar11.2 g

Dietary Fiber18.3 g

Protein22.9 g

Salt1.9 g

Potassium1040 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

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.

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.

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.

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.

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.

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.