It's finally that time again - the asparagus season will open in a few weeks! There is hardly any other vegetable that is as eagerly awaited as asparagus. The crunchy spring vegetables are not only incredibly tasty, but also a real vitamin bomb and are therefore hard to imagine our plates without. Asparagus can also be prepared in a variety of ways and its strong, spicy taste makes it perfect for a variety of delicious dishes. We all know the classic versions with potatoes, pasta or grilled. But how about a creamy risotto with green asparagus? Whether with chicken, mushrooms, vegan or low carb – make the most of the asparagus season and treat yourself and your loved ones with our asparagus recipes!
Whether as a side dish, salad orHummus– Asparagus is a real all-rounder in the kitchen. Delicious, incredibly creamy and full of flavor - this risotto with asparagus and mushrooms is pure indulgence and an excellent way to enjoy spring vegetables. With only 440 calories per serving, the recipe is perfect for a light and healthy dinner.
Ingredients for 2 servings:
- 150 grams of risotto rice
- 200 grams of green asparagus
- 150 grams of mushrooms
- 10 grams of dried porcini mushrooms
- 1 onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 stick of celery, finely chopped
- 50 ml white wine
- 1 cube of vegetable broth
- 1/2 bunch of fresh parsley
- 20 Gramm Parmesan
- olive oil
- 1 lemon
- Salt and pepper to taste
Preparation:
- Pour hot water over the dried porcini mushrooms in a small bowl and let them steep for 10-15 minutes.
- Cut off the ends of the asparagus and chop the spears roughly.
- Heat some olive oil in a large pot over medium heat and sauté the onions, garlic and celery for 5 minutes.
- Add the dried porcini mushrooms to the pan with the stock and let them simmer.
- Bring 600 ml of vegetable stock to the boil in a small saucepan and then simmer over low heat.
- Heat 1-2 tablespoons of olive oil in another small pot and cook the mushrooms for 2-3 minutes.
- Add the chopped parsley to the broth and stir.
- Add risotto rice to large pot and stir for 1 minute.
- Pour in the wine and let it evaporate,
- Add about a ladle of vegetable broth to the pot. From now on, continue to stir and add vegetable broth and let it be absorbed by the rice until you have used two thirds of the broth.
- Mix in the asparagus and mushrooms and add the remaining broth.
- Stir and simmer until the rice is cooked and the asparagus risotto becomes creamy.
- Remove from heat and season with lemon juice, salt and pepper.
- Divide the risotto with green asparagus onto plates and sprinkle with Parmesan. Enjoy!
Asparagus risotto with chicken
And here comes the perfect asparagus risotto for real connoisseurs! Super aromatic and beautifully creamy – you are guaranteed to cook this spring dish several times.
Ingredients for 3-4 servings:
- 350 grams of chicken breast fillet
- 250 grams of risotto rice
- 400 grams of green asparagus
- 2 shallots, finely diced
- 2 cloves of garlic, finely chopped
- 1.5 liters of chicken broth
- 250 ml white wine
- 30 Gramm Butter
- 30 ml olive oil
- 80-100 grams of grated Parmesan
- Salt and pepper to taste
Preparation:
- Heat 15 ml olive oil in a pan over medium heat.
- Cut the chicken breast fillet into small pieces, season with salt and pepper and fry for 3-4 minutes.
- Add the asparagus and fry for another 2-3 minutes, stirring occasionally.
- Bring the broth to a boil in a large pot, reduce heat and simmer.
- Heat olive oil and butter in a pan and fry shallots and garlic for 2-3 minutes.
- Add the risotto rice and cook for 2-3 minutes, stirring constantly.
- Pour the wine into the pan and let it cook until the rice has absorbed all the liquid.
- Then gradually add a ladleful of broth and let it simmer until the rice becomes nice and creamy.
- Fold in the chicken and asparagus and cook for another 2 minutes.
- Finally, stir a good piece of butter into the rice and season with salt and pepper.
- Divide onto plates and sprinkle with Parmesan. And voilà – your risotto with green asparagus and chicken is ready.
Smoked salmon risotto with spring vegetables
And here's a delicious oneAsparagus recipefor all fish lovers. So creamy, dreamy and delicious – this asparagus risotto with smoked salmon provides a true explosion of flavor.
Ingredients for 4 servings:
- 300 grams of risotto rice
- 300 grams of green asparagus, cut into small pieces
- 200 grams smoked salmon, chopped
- 2 shallots, finely chopped
- 700 ml vegetable broth
- 400 ml water
- 120 ml white wine
- 2-3 tbsp olive oil
- Salt and pepper
- 70 grams of grated Parmesan
Preparation:
- Bring chicken broth and water to the boil in a medium saucepan, reduce heat and simmer.
- Heat olive oil in a large pan and sauté shallots for 1-2 minutes.
- Add the rice and fry for 2 minutes, stirring occasionally.
- Pour a ladleful of broth into the pan and stir constantly until everything is absorbed.
- Repeat the process until the rice becomes soft and creamy, which will take about 40-45 minutes.
- Then add the asparagus and white wine and cook for 4-5 minutes, stirring constantly.
- Remove the pan from the heat and stir in the Parmesan and smoked salmon.
- Season with salt and pepper and enjoy.
Vegan risotto with green asparagus and peas
This vegan risotto with green asparagus and peas is ideal for a light and healthy dinner that your whole family will love. It's so aromatic and delicious that you won't miss the Parmesan at all - I promise.
Ingredients for 2 servings:
- 250 grams of risotto rice
- 300 grams of asparagus, cut into small pieces
- 1 small carrot, finely grated
- 150 grams of peas, fresh or frozen
- 1 shallot, finely diced
- 2 cloves of garlic, minced
- 1 liter vegetable broth
- 50 ml white wine (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Preparation:
- Heat the vegetable stock in a saucepan over low heat and let it simmer.
- Heat olive oil in a large pan and fry the asparagus for 4-5 minutes, stirring occasionally. Remove from pan and set aside.
- Add the shallots, garlic and carrots to the pan and sauté for 1-2 minutes.
- Add the rice and stir well.
- Pour about half of the vegetable stock into the pan and cook, stirring constantly, until the rice has absorbed the liquid.
- Add the remaining broth, reduce the heat and simmer for 10-15 minutes. Stir occasionally and add more liquid if necessary.
- Then fold in the peas and asparagus pieces and season with salt and pepper.
- Cook for another 2-3 minutes, stirring occasionally, and remove from heat.
- Top the vegan risotto with green asparagus with fresh herbs of your choice and enjoy.
Low-carb cauliflower rice with vegetables
Are you on a keto diet? Then you should definitely try our recipe for low carb risotto with green asparagus. Just as delicious and creamy and only 200 calories and 10 grams of carbs per serving - the perfect oneLow carb dinner!
Ingredients for 2 servings:
- 220 grams of cauliflower
- 100 grams of asparagus, cut into pieces
- 1 medium onion, chopped finely
- 2 cloves of garlic, finely chopped
- 120 grams mushrooms, sliced
- 300 ml vegetable broth
- 30-40 ml white wine
- 2 tbsp olive oil
- The grated zest and juice of one lemon
- 40 Gramm Parmesan
- Salt and pepper to taste
Preparation:
- Divide the cauliflower into florets and chop in a blender until you get a rice-like consistency.
- Heat olive oil in a pan and fry onions and garlic for 2-3 minutes.
- Add the mushrooms and asparagus to the pan and fry for 2-3 minutes.
- Add the cauliflower rice and pour over the vegetable stock and wine.
- Cover and simmer over low heat for 5-10 minutes.
- Remove from heat and stir in lemon juice and zest.
- Season with salt and pepper.
- Divide onto plates and sprinkle with Parmesan. And your low carb risotto with green asparagus is ready.
