ioumi
Creamy asparagus risotto
Glossy Arborio rice, tender asparagus and Parmesan.
- €3.47 per person (estimate)
- 35 min
- Medium
- Season: spring
- Vegetarian
- Gluten-free
Ingredients for 1 person
- Arborio rice · 80 g
- Green asparagus · 150 g
- Vegetable stock · 400 ml
- Parmesan · 25 g
- Shallot · 1
- Butter · 10 g
Quantities for one person. In ioumi they adjust to your household on their own, and the shopping list adds up everything you have planned for the week.
Method
- Snap the woody ends off 150 g of green asparagus, cut the stems into short lengths and keep the tips whole.
- Soften 1 sliced shallot for 3 min in half of the 10 g of butter, without letting it colour.
- Add 80 g of Arborio rice and stir for 1 min: the grains should turn translucent at the edges.
- Pour in 400 ml of hot vegetable stock a ladleful at a time, stirring until each one is absorbed.
- After 12 min of cooking, add the asparagus stems, then the tips 5 min later so they stay firm.
- Off the heat, stir in 25 g of Parmesan and the rest of the butter, beat vigorously and serve straight away.
Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.