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Champagne risotto with mascarpone and asparagus
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 462
  • Fat about 16g
  • Carbohydrates about 64g
  • Protein about 12g
This is needed
This is needed for 4 people
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 1 tbsp olive oil
  • 300 g risotto rice
  • 1.2 litres vegetable bouillon
  • 40 g grated Parmesan
  • 250 g green asparagus, extra fine, cut into pieces
  • 60 g Mascarpone (approx. 2 tbsp)
  • salt and pepper to taste
  • 1 dl champagne or Prosecco
  • a little Truffle oil or grated truffle
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And that's how it's done
And that's how it's done
Sauté the onion and garlic in the oil. Add the rice, sauté and stir until translucent. Stirring frequently, add the bouillon a little at a time so that the rice is always just covered with liquid, simmer for approx. 15 mins. Add the asparagus after 5 mins. and continue to simmer for approx. 10 mins. Once the rice is just al dente, stir in the mascarpone and parmesan, add the champagne and truffle oil, season. Cover and leave to absorb for approx. 1 min. If desired, drizzle/grate a little truffle on top before serving.