Asparagus season has begun! I love them. Today a green risotto with spinach, asparagus and burrata! A green vegetarian dish that is ready in half an hour. It's creamy, delicious and the whole family can enjoy this. A little spring on your plate!
Green risotto with spinach, asparagus and burrata
30 minutes
Why are green asparagus healthy?
Green asparagus is a delicious and healthy delicacy! Asparagus is a classic vegetable that has been appreciated for centuries for its unique flavor and healthy properties. While white asparagus is perhaps the best known, green asparagus certainly deserves its place in the spotlight. After all, these crisp and flavorful stalks are a true delight for the taste buds. And you can use them in a huge variety of dishes.
Why are green asparagus green? Green asparagus is actually white asparagus that grows above ground and therefore turns green from exposure to sunlight. They have a more intense flavor than white asparagus and are often slightly softer in texture. They are also a great source of nutrients, including fiber, vitamins and minerals.
What makes green asparagus so special is their versatility in cooking. They can be roasted, grilled, steamed, stir-fried or incorporated into salads, soups, pastas and more. They add delicious flavor and crunchy texture to any dish. Previously, I made this summer pasta salad with serrano ham and this asparagus sheet cake with it. So today we are going for a green risotto with spinach, asparagus and burrata!
Green risotto with spinach, asparagus and burrata
This green risotto with spinach, asparagus and burrata owes its color to a sauce of spinach and basil. You can easily make it yourself with a blender, food processor or hand blender. This sauce not only gives a lot of flavor, but also adds extra "hidden" vegetables to your dish. The risotto is very creamy and the crunchy asparagus and garden peas give it a crispy bite. Topped off with the fresh lemon and creamy burrata, this really is a huge taste sensation!
What you need:
2
200 gr risotto rice
1 bulb of burrata
1 white onion
2 cloves of garlic
100 ml dry white wine
500 ml of vegetable stock
250 gr green asparagus
200 gr spinach
150 gr garden peas
1 lemon
3 tbsp pine nuts
fresh basil
40 gr Parmesan cheese
+ extra for garnish
salt and pepper
olive oil
What to do:
1
Bring the broth to a boil, then turn the heat down to low.
2
Chop the onion and press the garlic. Heat some olive oil in a pan and fry the onion in it. Add the risotto rice and cook for 1 minute. Then deglaze with the white wine.
3
When the wine is absorbed add two scoops of broth. When the broth is absorbed, add new broth again just until the risotto rice is done.
4
Meanwhile, make the spinach sauce by putting the spinach in the blender along with the pine nuts, two handfuls of fresh basil, the juice of a 1/2 lemon and a generous pinch of salt and pepper.
5
Heat some olive oil in a frying pan and let it get well hot. Then fry the asparagus here with a pinch of salt and pepper. This will be ready in about 3-5 minutes.
6
When the risotto is almost ready, add the spinach sauce along with the peas and garlic. Also add about 3 tbsp of Parmesan cheese and mix everything well. Season to taste with some black pepper.
7
Divide the risotto between plates and garnish with the burrata, asparagus, some grated lemon zest, fresh basil and a pinch of black pepper.
8
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
