John Myers
Ingredients for 2 servings:
- 120 g risotto rice or rice pudding – ww-satt 160 g
- 5 stalk(s) asparagus, green
- 5 stalk(s) asparagus, white
- 1 tbsp olive oil or rapeseed oil
- 1 onion(s)
- 250 ml stock (asparagus water)
- 200 ml white wine
- 2 tbsp Parmesan
- 1 tsp butter
- salt and pepper
- Nutmeg, freshly grated
- Broth powder
- possibly ham, air-dried
- Parsley, fresh
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
light and WW-suitable dish with rice
My dishes are always geared towards a low-fat diet! Feel free to adjust the cheese, ham, and even fat content to your liking. Peel the white asparagus and trim off the lower parts! Trim off the lower parts of the green asparagus as well and simmer everything in 500–750 ml of water and a little vegetable stock for about 15 minutes! Cut the green and white asparagus into thin, diagonal slices, about 3 cm. Sauté the onion in the oil until translucent and add the rice, stirring gently. Stir gently and fry the rice until translucent. Add the white wine and simmer. Add the sliced asparagus and gradually reduce it with the asparagus water. If the rice is too sticky, add the spices and butter! Add the Parmesan cheese before serving! Serve the asparagus risotto with parsley and air-dried ham! Here’s my way and my memory aid for cooking risotto: Rice forms a magical alliance with the number 3! Simmer 3 times the amount of liquid from the rice 3 times for 10 minutes to achieve the perfect consistency. Add the rice 3 times at these intervals, just covering it. This way, the rice shouldn’t be mushy and should be nice and grainy. Use a wide, well-cooking pot, not stainless steel, which isn’t suitable for risotto. The rice shouldn’t squash. For a full-fat meal, 7 portions per person with rice are enough.
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