Asparagus With Puffed Rice Risotto

Risotto with a twist! This risotto is an absolute taste sensation. With quickly prepared puffed rice and juicy asparagus, this delicious dish is a perfect healthy snack, since asparagus contains only 150 cal per 1 kg.
  • Passive time: 40 m


  • 2 bundles asparagus green (about 1 kg)
  • 1 zucchini yellow, cut into small cubes
  • 1 tablespoon olive oil
  • 1 clove garlic finely chopped
  • 1 tablespoon mustard
  • juice of
  • 300 ml water
  • 1 tsp vegetable stock
  • ½ teaspoon white pepper
  • 2 tablespoons sugar
  • 100 g puffed rice
  • beet shreds and optional fleur de sel as a garnish


  • Add zucchini, garlic, olive oil and lime juice to water. Add vegetable broth and cook 15 to 20 min. until the zucchini are tender.

  • While cooking, add white pepper, sugar and mustard. Once the zucchini are soft, blend all the ingredients in the pot.

  • Meanwhile, cook the asparagus in salted water. Once the asparagus is cooked, stir in the puffed rice in the puree.

  • Dish the asparagus and risotto separately. Drizzle a little olive oil together with the fleur de sel on the plate and the asparagus. Finally, add the beet shreds and decorate nicely.

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