Pistachio asparagus risotto
Ingredients
- 350 g asparagus (fresh stalks, green)
- 350 g risotto rice
- 150 ml white wine (dry)
- 1 shallot
- 1 vegetable stock cube
- 80 ml cream (15% fat)
- 50 g pistachios (toasted, salted, shelled)
- 2 tbsp olive oil
- 1 tsp salt
- 50 g parmesan (grated)
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