RISOTTO WITH ASPARAGUS

2021-05-27 13:12:44

It's time to start the culinary season for asparagus! The asparagus is not only tasty, but also very healthy, so it's worth eating it in larger quantities during the asparagus season, which, unfortunately, is too short. The asparagus is low in calories, has anti-cancer properties and is also a source of many vitamins and minerals. Folic acid, vitamins C, E, A, potassium, phosphorus, and calcium are just some of them.

To prepare the risotto with asparagus I used a lot of fresh herbs, but you can also use the dried ones, e.g. the herbs de Provence is perfectly matched here.

I recommend the risotto with asparagus for lunch, dinner or supper.

ingredients

for 2-3 servings

250 g asparagus
1 small courgette
230 g cherry tomatoes
1 small or half a large onion
3 cloves of garlic
juice of half a lemon
1/3 tsp salt
½ tsp herbal pepper
4 tbsp rapeseed oil
3 tbsp water
150 g arborio risotto rice
100 g mung beans
½ tsp marjoram (optional, to cook the beans)
a large handful of fresh herbs: oregano, basil, thyme, parsley

recipe

Soak the mung beans for a few hours, strain them in a sieve, and rinse and cook over medium heat with marjoram (optional) for about 30-40 minutes.

Don't rinse the arborio rice (according to the instructions on the package). Cook it in slightly salted water in a ratio 1:2 (rice:water).

Peel and wash the onion and the garlic cloves. Cut the onion into medium-thick half-slices. Wash the remaining vegetables and greens precisely. Cut the cherry tomatoes in half and the courgette into half-slices. Chop the greens. Cut the asparagus into smaller pieces, remove the woody ends. Press the garlic and mix lemon juice, rapeseed oil, water, salt, pepper and garlic. Pour 2/3 of the marinade into a large bowl, add tomatoes, courgette and onion, then mix together thoroughly. Place 1/3 of the marinade in a separate bowl, add asparagus and mix together.

Line the baking tray with baking paper and place the vegetables on it. Leave also some place for the asparagus, which you will put on the baking tray later on. Put the vegetables in an oven preheated to 180 degrees for 10 minutes. After 10 minutes, add the asparagus to the vegetables and bake for another 15 minutes. You can mix the vegetables during baking.

Put the cooked mung beans, arborio rice and chopped greens in a large bowl and mix together thoroughly. Then, add the baked vegetables, gently mixing everything together and season with salt and pepper to your liking. Put the risotto on plates, and sprinkle with chopped parsley and enjoy.