Green Risotto

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A tasty dragon green risotto !

Green Risotto

A dragon green risotto!

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Preparation: Easy

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Serves: 2

Calories: 558kcal

Daily Value: 31%

Calories: 558kcal | Carbohydrates: 63g | Protein: 16g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 33mg | Sodium: 2436mg | Potassium: 538mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2127IU | Vitamin C: 22mg | Calcium: 360mg | Iron: 5mg

Ingredients

• 120 gr Rice for Risotto
• 1 Zucchini
• 8 Asparagus
• Chives
• 1 Shallot
• 60 gr Sour Cream
• 50 gr parmesan Cheese
• Pepper
• 1 liter Chicken Stock or Vegetables Stock
• 2 tbsp Olive Oil

Instructions

Prepare the ingredients:

• Wash the zucchini then cut the zucchini into very small dices;

  Cut it first into slices, then use the slices to cut into dices; avoid incorporating too much of the seeds;
  
• Cut heads off the broccoli and keep only the smallest ones; cut the bigger ones into small pieces;

  Break the asparagus to avoid the woody ends;

  Cut the tips from the stalks;

  Cut the fresh asparagus into half-inch pieces;
• Finely cut the shallot into minced little pieces;
• Mince the chives. Reserve some long strands;
• Prepare the chicken stock and keep it warm (For vegans, use vegetable stock)

Cook the vegetables

• In boiling water, cook the zucchini dices for one minute; drain immediately; reserve the zucchini;

  In boiling water, cook the asparagus stalks for two minutes;

  Add the tips of asparagus and continue cooking for one minute;

  Drain immediately; reserve the asparagus;
• In a large frying pan, heat the olive oil and add the cut shallot; stir for a minute or two, until the shallot begins to be translucent;

  Add the rice and stir to coat it in the olive oil;

  Add the hot stock, ladle after ladle; don't add a new ladle of hot stock before the previous one is not absorbed by the rice;
  
• Stir delicately, with love, on medium or low heat for 30 minutes;

  If you feel that the hot stock is absorbed too quickly, reduce heat;
• Add the sour cream and parmesan cheese. stir;

  Add the zucchini and stir delicately; cook for 5 minutes;

  Add the asparagus stalks; stir; cook for 3 to 5 minutes;
  

Dressing:

• Serve the risotto in the plates you love;

  Add the asparagus as a topping, as well as the long strands of chives;

  Add some pepper;

  Enjoy!
  

Calories: 558 kcal | Carbohydrates: 63 g | Protein: 16 g | Fat: 27 g | Saturated Fat: 10 g | Cholesterol: 33 mg | Sodium: 2436 mg | Potassium: 538 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 2127 IU | Vitamin C: 22 mg | Calcium: 360 mg | Iron: 5 mg

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