03. Dec, 2020

Green asparagus risotto with roasted hazelnuts, crispy bacon and herb omelette strips

Meat, Main course,

A particularly fine variation of the classic green asparagus risotto!

Level of difficulty

45 minutes

    Ingredients for the risotto

  • ml hot vegetable stock
  • g finely chopped onions
  • g Riso Cremona Arborio risotto rice
  • ml white wine
  • g garlic
  • SENNA Delikatess
  • g green asparagus, 2 cm pieces
  • g Parmigiano cheese
  • g hazelnuts, chopped, roasted
  • g bacon, crispy fried
  • Salt, pepper
  • Ingredients for the herb omelette

  • eggs
  • ml sour cream (24% fat)
  • g flour
  • ml mineral water (carbonated)
  • g herbs, chopped (chives, parsley, chervils)
  • Monini Anfora olive oil
  • Salt, pepper
  • Nutmeg

Used SENNA Products:

1214201 Senna Delikatess 4X25Kg

SENNA Delikatess

• No spitting when frying in the frying pan
• Good overrun
• Good liquid absorption
• With vitamins A and D

Art.Nr.: 1214201 | 10kg (4 x 2,5kg)

1249601 Monini Anfora 3L

Monini Anfora Olivenöl

Art.Nr.: 1249601 | 3l (4 x 3l)

1290045 Riso Cremona Arborio Reis 5Kg

bali® Riso Cremona Arborio

• Original italienischer Arborio Reis
• Besonders große Reiskörner in extrafeiner Qualität
• Klebt nicht und bleibt stets bissfest
• Perfekt für italienische Gerichte wie Risotto

Art.Nr.: 1290045 | 5kg (3 x 5kg)


  1. To make the risotto, heat the SENNA Delikatess margarine in a pan and braise the finely chopped onions and garlic in this.
  2. Add the rice and stir until it is translucent.
  3. Deglaze with white wine and bring back to the boil briefly with a little vegetable stock. Add the green asparagus.
  4. Gradually add the vegetable stock and cook over a medium heat. Stir frequently.
  5. Finally mix in the Parmesan and hazelnuts and season with salt and pepper if necessary.
  6. Serve with the crispy fried bacon.
  7. To make the herb omelette, first beat together with eggs and sour cream.
  8. Then add the flour and mineral water and stir the dough until smooth.
  9. Season to taste with salt, pepper and nutmeg and leave to soak for approx. 20 min.
  10. Fold the chopped herbs into the dough.
  11. Heat a little Monini Anfora olive oil in a pan and add the dough in portions.
  12. Bake individual pancakes over a medium heat, remove and place on kitchen roll to drain the grease.
  13. Cut the omelettes into strips and serve with the risotto.

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