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creamy and delicious risotto with ovenbaked asparagus. Cremiges, würziges Risotto mit gebackenem Spargel. www.einepriselecker.de

asparagus-risotto with baked ovenbaked asparagus

Vorbereitungszeit 15 Minuten
Zubereitungszeit 25 Minuten
Arbeitszeit 40 Minuten
Portionen 5
Kalorien 476kcal
Autor Marsha


  • asparagus
  • 500 g asparagus
  • 2 tbsp. oliveoil
  • salt pepper
  • risotto
  • 30 g butter
  • 2 small shallots minced
  • 400 g risotto rice
  • 100 ml white wine
  • 1,2 l vegetable broth
  • 50 g finely grated parmesan
  • salt and pepper to taste


  • asparagus
  • clean the asparagus and cut away the stringy parts, then cut the rods into pieces of 3-4cm.
  • Spread them either in an oven pan or a baking pan and add the oil, salt an pepper and stir until everything is spread evenly
  • bake on 180°degress celsius for about 20-25 minutes. If you like add some parmesan 2-3 minutes before the asparagus is cooked and gratinate.
  • risotto
  • take a pot that fits at least 2 liter and heat the butter, add the shallots and glaze them. Do not brown them, they should be white and glazed.
  • Then add the rice, stir and carefully fry until the whole rice is also glazed and buttery.
  • Now deglaze with the wine and let it cook until the wine is almost completely vanished.
  • pour in the broth, stir and turn the heat to lowest point, add the lid and let it simmer. Stir in every 5-8 minutes. Add some more broth if needed.
  • When the rice is cooked, add the parmesan, stir thoroughly and add salt and pepper to taste.
  • Now top with the ovenbaked aspargus and enjoy.


Serving: 1g | Kalorien: 476kcal | Kohlenhydrate: 66g | Protein: 14g | Fett: 15g | gesättigte Fette: 6g | mehrfach ungesättigte Fette: 1g