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Asparagus risotto with feta
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 450
  • Fat about 15g
  • Carbohydrates about 64g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 500 g white asparagus
  • 2 tsp vegetable bouillon powder
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • salt to taste
  • 300 g risotto rice
  • 1 dl white wine
  • 4 tbsp hazelnuts
  • 1 tbsp parsley, finely chopped
  • 100 g feta, cut into cubes
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And that's how it's done
And that's how it's done
Peel the asparagus and chop into pieces. Bring the peel to the boil in 1 l of water, simmer for approx. 10 mins. Drain the peel, retain the cooking water. Add the stock to the liquid, bring to the boil. Add the chopped asparagus, simmer for approx. 5 mins. Drain the asparagus, retain the cooking water.
Heat the oil in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Stirring frequently, add the retained cooking water a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Mix in the pieces of asparagus, then season.
Plate up the risotto, garnish with the feta, hazelnuts and parsley.