Risotto with Asparagus, Browned Butter and Hazelnuts Vegetarian Recipe

Ingredients for 4 people

• 1 liter of water
• 0.5 dl vegetable fund, concentrated
• 2 shallots
• 1 garlic clove
• 3 dl arborio rice, or carnaroli rice
• 1 tbsp butter, + 50 g
• 1.5 dl white wine, dry
• 250 g of green asparagus
• 100 g of sugar peas
• 25 g baby spinach, + 50 g
• 1.5 dl Parmesan cheese, grated + 25 g planed
• 0.5 tsp salt
• 1 pinch of black pepper, freshly ground
• 1 dl hazelnuts, toasted

Risotto with asparagus – How to prepare

• Boil water and fund. Peel and finely chop onions and garlic. Fry the onion in 1 tablespoon butter in a saucepan about 2 min. Add the rice and let it simmer for about 2 minutes.
• Pour the wine over the rice and let it boil. Dilute with the broth, in batches, and cook the rice for about 20 minutes. Save about 2 dl of the broth.
• Consider and cut the asparagus into smaller pieces. Stir and shred the sugar peas. Boil asparagus and sugar peas in lightly salted water for about 1 minute. Let drain.
• Mix 25 g of spinach and 1 1/2 dl of parmesan with the stored broth. Stir the green broth into the pot while stirring. Season with salt and pepper and turn down 50 g of spinach.
• Roughly chop the nuts. Brown 50 g butter in a saucepan. Mix in the nuts.
• Put risotto in plates. Top with asparagus and sugar peas. Spoon over the nut butter and sprinkle over the planed parmesan. Serve.