Potato Risotto with Green Asparagus
30 min
Veggie
90503
For 2 Portions
600 g
potato
500 g
green asparagus
40 ml
white wine
30 g
heavy whipping cream
30 g
Parmesan
10 g
butter
1 tbsp
olive oil
2/3 tsp
vegetable broth, granules
pepper
salt
1. All set?
2. Wash asparagus, remove woody ends, and peel if needed. Then, cut into 1'' long pieces.
3. Briefly cook asparagus in as little water as possible until firm to the bite. Drain, but save the water, refresh asparagus with cold water, and set aside.