Risotto - but please low carb and with lots of protein! That's the motto for this delicious dish, finely prepared with green asparagus - a real favorite recipe.
Preparation time
approx. 25 minutes
Ingredients (for approx. 2 persons)
- 250 g red lentils
- 250 g green asparagus
- 1 leek
- 1 onion
- 3 tbsp olive oil
- 1 tbsp butter
- 150 ml vegetable broth
- 30 g Parmesan
- 60 ml dry white wine
- 2 tbsp sour cream
- thyme, marjoram
- salt, pepper
Preparation
1) Peel and finely dice the onions. Wash the red lentils in a sieve under cold running water. Cut the leeks into rings and wash them. Cut off the asparagus ends and wash the asparagus as well.
2) Heat 2 tablespoons of olive oil in a pan and sauté the onions. When the onions are translucent, add the lentils and sauté both together for a few more minutes.
3) Now deglaze with white wine and bring to the boil briefly. Then add the broth and cook with the lid closed for about 10 - 15 minutes. Set the stove to the lowest setting or turn it off completely.
4) Meanwhile, heat 1 tablespoon of olive oil in a second pan and cook the leeks and asparagus in it over medium heat for 5 - 10 minutes and season with salt, pepper, thyme and marjoram.
5) At the end of the cooking time, season the risotto with butter, sour cream, Parmesan cheese and salt and pepper.
6) Arrange risotto and leek-asparagus mixture on two plates.
TIP: Instead of asparagus and leek you can also use other vegetables such as carrots, peppers or mushrooms.
We wish you bon appétit.
